Pistachio Cotton Cake

With a thick and fruity strawberry whip!

Hello! This pistachio cotton sponge is perhaps my ideal spring cake: simple and light with added richness and color from buttery pistachios. It’s a variation on my beloved tang mian cotton cake but with ground pistachios subbed for part of the flour. I also added some pistachio cream/crema di pistacchio — a thick, nutella-esque spread made from pistachios, milk powder, sugar, and oil — to amplify the nutty flavor and aroma. You can find pistachio cream in European supermarkets, specialty food stores, well-stocked grocery stores, or online. I used Pisti brand, but feel free to use whatever brand is most accessible and tastes delicious to you.

You could finish this cake with a simple dusting of icing sugar, but who can say no to a slick of fruity whipped cream? Not me! This thick whipped cream “frosting” comes together in minutes in a small food processor, doesn’t weep, and is the perfect light topping for a light and airy sponge. Other delicious options would be plain whipped cream with berries; or if you really want to lean into the pistachio flavor, whipped cream spiked with more pistachio cream. I would stay away from traditional frostings/buttercreams, which overwhelm this delicate style of cake.

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Today’s pistachio cotton cake recipe is available below for paid subscribers. To access the recipe as well as all past recipes in the archive, consider upgrading to a paid subscription for $5/month. Thank you for supporting my work!

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Pistachio Cotton Cake with Strawberry Whip

Makes one 8” cake