Pistachio Cake with Mascarpone Filling

Pistachio Cake with Mascarpone Filling

Pistachio Cake with Mascarpone Filling

The rich flavor of pistachio makes it a versatile nut for both sweet and savory dishes. Here I am making a pistachio orange cake with a mascarpone filling. The recipe for the pistachio cake is a great thanks to William Sonoma, and is one of my favorite cake recipes of all time. Recipe can be found here.

William Sonoma features their pistachio cake as plain with powdered sugar and can easily be paired with a gelato. In my version I add a mascarpone filling. Mascarpone is similar to cream cheese in texture and makes a great cheese to use in dessert. This recipe for this mascarpone filling is quite simple.

Mascarpone Filling Ingredients:

15 oz. Mascarpone Cheese (about one container)

1 cup confectioner’s sugar


Using a whisk, beat the mascarpone cheese just enough to break up the cheese and to give it a smooth consistency. Gradually fold in the confectioners sugar and whisk until well incorporated.

To assemble the cake:

Take the pistachio cake, after fully cooling on a wire rack cut the cake in half using a serrated knife that is as long as the diameter of the cake. After splitting the cake in half, spread about 2/3 of the mascarpone filling on the bottom layer. Attach the top layer and spread the remaining filling on top. Top with chopped pistachio and powdered sugar. If you are not serving immediately store in a cool place as the mascarpone cheese will drip if it is not kept cold.

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