Recipe for Pistachio and Cream Cake from Dairy Farmers of Ontario

Dairy Farmers of Ontario brings us this Pistachio and Cream Cake, a soft, nutty delight layered with rich pistachio cream and a luscious yogurt-cream cheese topping. Elegant yet easy to make, it’s a showstopping dessert perfect for any occasion.

Pistachio and Cream Cake

Ingredients:

For Cake Batter

• 2 cups local whole milk
• ¾ cup local yogurt (plain or vanilla)
• 2 ripe bananas, mashed
• 1¼ cups all-purpose flour
• 1 tsp baking powder
• 1 cup ground pistachios

For Filling

• 3–4 tbsp store-bought pistachio cream

For Topping

• 1¼ cups local cream cheese
• ¾ cup local yogurt (plain or vanilla)
• 2–3 tbsp pistachio cream
• 2 tbsp ground pistachios, for garnish

Directions:

Prepare the cake

1. Preheat oven to 175°C (350°F).
2. Grease and line a 8-inch round springform or cake pan.
3. In a large bowl, whisk together mashed bananas, milk, and yogurt until smooth.
4. In a separate bowl, combine flour, baking powder, and ground pistachios.
5. Fold the dry ingredients into the wet until just combined. Do not overmix.
6. Pour the batter into the prepared pan and smooth the top.

Bake

1. Bake for 40–45 minutes, or until golden and a toothpick inserted comes out clean.
2. Let it cool completely in the pan, then transfer to a serving plate.

Fill with pistachio cream

1. Once cool, horizontally slice the cake in half using a serrated knife.
2. Spread 3–4 tbsp pistachio cream over the bottom half.
3. Carefully place the top half back on.

Make the whipped pistachio topping

1. Beat cream cheese until smooth and fluffy.
2. Add yogurt and whip again.
3. Mix in 2–3 tbsp pistachio cream and beat until light and pale green.

Decorate

1. Spread the whipped topping generously over the top of the cake.
2. Sprinkle with ground pistachios or chopped roasted pistachios for garnish.