Pista Cake Recipe | Pistachio Cake | Eggless Pistachio Cake without oven
Pista cake is a soft, fluffy, and delicious eggless sponge cake flavored with pista essence and loaded with a lot of pistachios.
Servings 0
Ingredients
- Maida 140 grams
- Condensed milk 200 grams
- Baking powder 1 tsp
- Baking soda ½ tsp
- Sugar 2 tsp
- Butter 70 grams
- Water 75ml
- Pista essence few drops
- Pista ½ cup optional
- Green color a pinch optional
Sugar Syrup
- Water ½ cup
- Sugar 1 tbsp
Decoration
- Whipping cream ¾ cup
- Icing sugar 1-2 tbsp
- Pista essence few drops
- Green color a pinch optional
Instructions
Making Sponge
- Take pistachio in the mixer
- Pulse it a few times to coarse powder.
- Sieve maida, baking powder, and baking soda once and take in a bowl
- Add room temperature butter to it.
- Then add condensed milk and sugar to it.
- Next, add pista essence to it.
- Mix everything together using a hand whisk or electric beater.
- Now slowly add the water and mix to form the batter.
- Add half of the powdered pistachio and a few drops of green color to it.
- Mix gently till everything is combined
- Grease the baking tin with butter and dust some flour onto it or use parchment paper.
- Pour the batter till ¾th of the tin and tap to release air.
- Heat Kadai, place the perforated plate in it and preheat for 6-8 minutes.
- Then place the cake tin in the Kadai.
- Close it with lid and bake in low flame for 50 minutes till toothpick inserted comes out clean.
- Allow the cake to cool down completely and slice into 2-3 layers
Sugar Syrup
- Take ½ cup of water and add 1 tbsp of sugar and mix nicely till sugar is dissolved. sugar syrup is ready.
Whipped cream frosting
- Chill the bowl and whip attachment in the freezer for 20 minutes.
- Take whipping cream in the bowl
- Add icing sugar, pista essence, and green color to it.
- Beat it nicely till stiff peaks form.
Assembling
- On the cake board or plate, apply little whipping cream.
- Place the first layer of cake on it and brush it with sugar syrup.
- Apply whipping cream on top of it and garnish with powdered pistachio
- Repeat the same for the next layers till it reaches the top
- Then cover the cake fully with whipped cream. Scrap all the sides to give a smooth finish.
- Load the piping bag with whipped cream and decorate as you wish. Sprinkle powdered pistachio all over the cake.
- Delicious eggless pistachio cake is ready.
Notes
I place parchment or tissue on all sides while decorating so anything spilled can be removed easily.
Always cool the cake completely before cutting or decorating
If you are using the oven, preheat the oven to 180°C and bake at the same temperature for 40-45 minutes till a toothpick inserted comes out clean.
Baking time will vary so always keep an eye after 40 minutes
Adding green color is optional and you can completely skip it too.