Description
A delightful cake featuring pistachios and a lemony mascarpone filling.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup limoncello
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, mix flour, ground pistachios, baking powder, and salt.
- In another bowl, beat butter and sugar until creamy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract, lemon zest, and limoncello.
- Gradually add the dry ingredients to the wet mixture.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely before removing from the pan.
- For the filling, whip the heavy cream and powdered sugar until soft peaks form.
- Fold in mascarpone cheese until smooth.
- Slice the cake in half and spread the mascarpone mixture between the layers.
- Top with additional pistachios if desired.
Notes
- Store leftovers in the refrigerator.
- Allow the cake to chill for a few hours for best flavor.
- Use fresh lemons for zesting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Pistachio Limoncello Mascarpone Cake Recipe