Pistachio Cake with Mascarpone Frosting

Pistachio cake

This pistachio cake is the perfect dessert for any occasion but especially for pistachio lovers. It has a dense crumb, sort of like a poundcake and it’s subtly sweet, it’s filled with finely chopped pistachio’s along with rich and creamy pistachio butter.

The frosting is in a league of it’s own, the mascarpone cheese takes it over the top, it’s my new favorite frosting right now, move over cream cheese!

pistachio cream

This is the star of the show, pistachio cream, pistachio butter, it’s also called pistachio paste, you can fine it at Italian markets or online, it has such concentrated pistachio flavor, the same as you would have in peanut butter, almond butter or any nut butter.

cake ingredients

The pistachio cream gets mixed into the batter along with some finely chopped pistachio’s, the batter will be rich and thick.

The pistachio cream also makes you able to put this cake together in no time, so it’s not labor intensive baking at all.

sliced up cake

The mascarpone frosting is the perfect topping for this cake and it holds up very well for a few days after being frosted, that is if you have any leftover cake.

pistachio cake served

You won’t find any green food coloring in this cake, pistachio pudding or cake mix like in days of old when that was a very popular way to make pistachio cake. You’ll only find the natural color and true essence of real pistachio.

Make this for Easter, Mother’s Day, a girls luncheon or a special birthday, you can even double everything and make it a 2 layer cake if you wish.

cake slice

Grab a fork and have a slice!

Pistachio Cake with Mascarpone Frosting
Pistachio lovers, this cake is for you, subtly sweet with the true essence of pistachio, easy to make and perfect for special occasions. This recipe is adapted from a couple of different ones I found on the Internet that used pistachio cream.
  • ½ cup of softened unsalted butter
  • ¾ cup of granulated sugar
  • 2 eggs
  • ½ cup of flavorless oil
  • ¼ cup of whole milk or sour cream
  • 1 t. almond extract
  • 2 t. vanilla extract
  • 4 T. pistachio cream, butter or paste
  • 1½ cups all purpose flour
  • ½ t. baking powder
  • ¼ t. baking soda
  • ¼ to ½ of salt, depending if you're using salted pistachio's
  • 2 T. of small but coarsely ground pistachio's, I used salted
  • you'll be adding more ground pistachio's for garnish on top or just use large chopped pistachio's instead so you'll. need extra
  • ½ cup of cold mascarpone cheese
  • ½ t. almond extract
  • 1t. vanilla extract
  • ½ cup powdered sugar
  • ½ cup of cold heavy whipping cream
  • NOTE: If you want to make the frosting look green add a little bit of the pistachio cream into the mix, I would just fold it in little by little not making the frosting too loose.
  1. Heat oven to 350
  2. Grease the bottom and sides of an 8 inch pan, glass can also be used.
  3. In a large bowl cream together the butter and sugar until nice and creamy.
  4. Add eggs one at a time, beating to combined.
  5. Add the oil and milk or sour cream then the vanilla and almond extract, mix well and incorporate it all.
  6. Add the pistachio butter, mixing it in on low.
  7. In a medium bowl whisk together the flour, baking powder, baking soda and salt.
  8. Add the dry to the wet ingredients and mix til all combined, batter will be thick.
  9. Toss in and fold the 2 T. of the small coarsely ground pistachio's into the thick batter.
  10. Pour into your baking pan spreading it out with an off set spatula from corner to corner.
  11. Bake 45 minutes, less if using a glass dish, I used glass and it was 7 minutes less.
  12. The key is to check the center if it comes out clean and golden brown on the bottom.
  13. Ovens do vary so check accordingly, make sure cake is completely cooled before frosting it.
  14. For the frosting beat together the mascarpone with the extracts, then incorporate the powdered sugar, now pour in the heavy whipping cream and beat until you get stiff peaks form into a fluffy consistency. Be careful not to over beat.
  15. Frost your cake and garnish with ground or chopped pistachio's.


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Crispy Baked Eggplant Cutlets

crispy eggplant

Throughout the years I’ve pretty much made eggplant every way you can think of. It’s one of my top favorite vegetables and my whole family loves it too.

Eggplant is so versatile, you can do so much with it. One delicious way to eat it is in the form of a cutlet, which is a slice of eggplant dipped in egg and breadcrumbs, usually fried, and yes I have fried them many times throughout the years.

Eggplant can soak up oil like a sponge when frying, not to mention your stove will get totaled, plus it’s a long process of standing there while they’re frying, a labor of love especially if your making a bunch.

prepped eggplant

You can get the same crispy effect when baking them where the eggplant flavor really shines threw, they won’t soak up the oil like a sponge, they’re easier to make and much, much healthier.

I have to warn you though, you need to make a generous amount, because once they come out of the oven they can disappear quickly right off the baking sheet. I will confess, I’ am so guilty of that!

crispy baked eggplant

You can serve these crispy gems as a side dish, an appetizer, for lunch or just a snack you can grab out of the fridge, you can eat them hot or cold. If you like to dip, warm up some marinara or make a lemon aioli. It’s all good and you can’t go wrong any which way.

plated eggplant

You can also use them as your base for making eggplant Parmesan. The other day I made some simple spaghetti with marinara and plopped a few of these cutlets right on top, so delicious!

crispy and baked

I hope you try my crispy, baked version next time you’re thinking about cooking up some eggplant.

5.0 from 1 reviews
Crispy Baked Eggplant Cutlets
Eliminate the oil and mess on your stove and make these delicious crispy baked eggplant cutlets!
  • 4 slender eggplants, the fatter ones have too many seeds ,peel the eggplants in a zebra pattern, basically alternating about one inch sections that are peeled and not peeled, then slice into half inch rounds
  • 5 eggs, whisked
  • I don't have exact amount of breadcrumbs, you be the judge, you may need to add more or less depending on the size of your eggplant slices
  • olive oil
  • grated pecorino romano cheese
  • granulated garlic, parsley, salt and pepper
  1. No need to salt the eggplant and let it sweat, I don't see the need to do that anymore.
  2. You can use Italian seasoned breadcrumbs or plain, but for both I like to dress it up and add a cup of grated pecorino romano, some granulated garlic, parsley, salt and pepper.
  3. Pre-heat oven to 425. Line your baking sheets with parchment, this is important, then drizzle with olive oil and brush it all over.
  4. Dip your eggplant slice into the egg then into the breadcrumb mixture then place on the baking sheet.
  5. When the pan is filled do a quick drizzle of olive oil on each slice.
  6. Place into the oven, after 5 or so, maybe 10 minutes check them and flip to the other side only if they’re golden brown, if not let them cook a little more then flip.
  7. You want each side to be nice and golden brown.
  8. Place them on a clean tray and sprinkle with salt.
  9. Enjoy!


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Umbrian Snowflake Cookies

umbrian cookies

I found these cookies in one of my old Saveur Italian cookbooks that was published back in 2015. These Umbrian snowflake cookies are served at festivals, wineries and charity bake sales and are a favorite of the residents from Montefalco in Umbria.

When flipping through the book, just the look of these cookies immediately caught my eye and I had to make them, I also thought how fun to make them in the winter, hence the name Umbrian”snowflake” cookies.

cookie recipe

The ingredients are pretty basic, but think of the end result as an elevated chocolate chip cookie, with crunchy cornflakes in and out of the batter.

cookie mix

It’s  easy to mix together and fun to make with your kids, because who doesn’t like a special kind of crunchy chocolate chip cookie?

ready to bake

After they’re pulled from the oven, let them cool down a bit, then you’re going to shower them all over with powdered sugar.

powdered sugar cookies

The powdered sugar resembles falling snow.

cookies and coffee

Of course you’re not limited to making these snowflake cookies only in the winter, you can make them anytime your heart desires!

Umbrian Snowflake Cookies
This recipe is adapted from the book, Saveur Italian Comfort Food.
  • 2½ cups all purpose flour
  • 1 t. baking powder
  • ¼ t. kosher salt
  • 1¼ cup granulated sugar
  • ½ cup plus 2 T. unsalted butter, softened
  • 3 eggs
  • 6 cups cornflakes (2 cups lightly crushed, 4 cups whole)
  • ¾ cup semi-sweet mini chocolate chips
  • confectioners sugar for sprinkling
  1. Heat oven to 350F.
  2. Whisk flour, baking powder and salt in a bowl.
  3. In another bowl with a hand mixer cream the sugar and butter til fluffy.
  4. Add eggs one at a time til well incorporated.
  5. Add dry ingredients and mix until dough forms.
  6. Fold in crushed cornflakes and the chocolate chips.
  7. Divide dough into 28 balls and roll them into the whole cornflakes.
  8. Space 1 inch apart on a parchment lined baking sheet.
  9. Bake until golden and crisp, 20-22 minutes.
  10. Let the cookies cool down then dust with the confectioners sugar.


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