Pistachio White Chocolate Cake. The saltiness of the pistachios combines with the sweet richness of the white chocolate makes this cake taste heavenly!
And this cake was made with hardly any fat.. really.. I didn´t use any fat in terms of oil or butter in the sponge cake.. and the frosting has less than the normal amount I would put and I used 0% cream cheese – called queso cremoso here in Spain – (0% sour creamwould work too!).
This cake does contain melted white chocolate, which contains cocoa fat and we all know white chocolate contains the most fat of all chocolate, BUT if I added normal full cream, cream cheese it would be loaded with fat.
This glaze would be perfect for a loaf as well. For example a lemon loaf. That would be so good!!
Ingredients
- 1 cup of white sugar
- 1 2/3 cups of flour
- 1 teaspoon baking powder
- pinch of salt
- ½ cup of apple sauce
- 4 L eggs
- 1 teaspoon of vanilla extract
- ½ cup of chopped pistachios
- green gel colorant (optional)
- 0% cream cheese (in Spain its called: Queso fresco 0%)
- 150g chopped, melted and cooled white chocolate (made with cocoa butter)
- 2 heaped cups of sifted icing sugar
- ½ teaspoon of vanilla essence
- pinch of salt
Instructions
- Pistachio Cake:
- Pre-heat your oven to 175ºC / 350ºF.
- Pre-line your molds with wax paper, brush lightly with oil or use a non stick spray.
- Sift your dry ingredients together and leave to stand on one side.
- Cream your apple sauce and sugar together, add your eggs 1 x 1, then your vanilla extract and dry ingredients.
- Mix just until combined (don´t overmix).
- Now add the chopped pistachios with a spatula. I added some green gel colourant.
- Scoop the batter into your pre-lined molds and bake for 30-35 minutes. Baking time will depend on the size of mold you used and if your oven is a convection or not.
- Put all your ingredients in a bowl and whisk it by hand until well mixed and there are no lumps. You can also use a stand mixer for this.
- Put some cling wrap on top and leave to set properly in the fridge. The best is to make this frosting a day in advance and leave it in the fridge.
- Cover each cooled cake layer with a generous scoop of frosting and leave to set between each stage in the freezer for 15 minutes, this helps that the cake doesn´t top over as the frosting doesn´t contain any butter to give it strength (or body.. you know what I mean..).
- Lastly cover your cake with more frosting and sprinkle some leftover chopped pistachios on the top and you´re done!
I hope you guys give this recipe a try! By taking out ALOT of the fat in this cake it really didn´t take away any of the taste. Not al all. This way you can have your cake and EAT it too 😉
This week we have an off day on Thursday and I´ll be using it to prepare for Luca´s 4th birthday party which will be on Saturday. I can´t believe my baby is already turning 4 (sniff sniff). Update: when updating this post I realised that it was yet again Luca´s birthday in just awhile but this time he is already turning 6!!
Johlene
xoxo
Hey, I am planning to bake this wonderful cake for my sister tomorrow and was wondering how much cream cheese you used for the frosting?
Thank you!
hola! Enhorabuena por la receta, es fabulosa! Me gustaría hacer la tarta pero no sé si comprar los pistachos salados o tostados sin sal. Un saludo!
Hola Raquel, gracias! Tostadas sin sal pero con sal también es muy rico 🙂
What a fabulous recipe. I love the idea of the sweet white chocolate and the salty pistachios. Fabulous recipe. X
I have a sister who hates normal chocolate but loves white chocolate. I’m making this for her birthday! Gorgeous! Thanks for linking up with Delicious Dishes Link Party!
I am a huge fan of white chocolate too Cynthia. I hope she loves the cake you´re going to make her!! 🙂
This cake looks fabulous, and the fact that it contains very little fat is more enticing. I love the sweet salty combinations like here the pistachios and white chocolate, and the cake looks so moist.
Well done. Amazing pictures also love the staging ie: book and glasses in back ground.
Have a great evening.
Loreto
Thanks so much for your lovely comment Loreto!! Have a great evening too 🙂
This cake is gorgeous! Thanks for linking up with What’s Cookin’ Wednesday!
Thanks so much Karly!! 🙂
I love the glaze idea! I’m not a fan of regular frosting and I am not very good at it, either. This I can do!
Thanks Brandy!! This glaze is great for muffins and donuts too 😉 🙂
This looks delicious 🙂
Thanks Emma!! Xo
This cake looks gorgeous! And such a great cake flavor too! 🙂
Thanks Jocelyn! The flavour combo is sooooo good.. 🙂 xoxo
Felicidades a Luca, espero que lo paséis bien. Vaya tarta tan buena, tiene que estar riquísima esa combinación. Y además, queda estupendo el corte. Un besico y feliz fin de semana.
Muchas gracias Tatiana, en breve voy a poner fotos de su cumple! Un besito y feliz finde!! xoxo
Ooooh girl you know I am a sucker for a pistachio dessert! Tell me the truth–did you make this for me? Because I will happily take it off of your hands. 🙂
Really..?? I didn´t know that!! because if I did I would have kept a slice for you!!! xoxo
Genial! Me la apunto que es de las mías. Sin grasa y con manos azúcares sabe mejor jajajaj Hacía mucho que no tenía un ratito para pasarme por aquí! Es que estoy en muchas cosas al mismo tiempo pero con suerte para mediados de Junio ya tendré algo más de ” vida social” otra vez.
Un besito
No pasa nada Lara me entiendo perfectamente, a veces no tengo tiempo para mi mismo..jajaja Gracias por tu comentario y feliz día del trabajador! xoxo
Que rico se ve!! Thank you for sharing, I’m looking forward to following your posts in the future!
Hey there thanks for your comment!! Hope to see you here in the future 🙂 xoxo
Espectacular!!! Qué bonita y qué rica!!!
besos
Muchas gracias!!!! Besitos xoxo
Oh my gosh Johlene – this cake is over the top! I love white chocolate and to think it’s lower in fat? Yum! Pistachios are one of my favorites. {Hugs}! Pinned!
Thanks Kristi!! Yes this cake has so much less fat and really tasted good!! Thanks for pinningggggggg 🙂 xoxo
Qué preciosidad de tarta, y qué color!! nos has dejado impresionadas.
Tiene que estar riquísima!!!
besos
Gracias chicas, me alegro que les guste!! xoxo
This looks so good!
Thanks alot! Please try the recipe its very straightforward 🙂
xoxo