Torte, especially a luscious pistachio torte, is one of my absolute favorite cakes. This multi-layered dessert is not only gluten-free but also wonderfully dense, and it’s filled with luscious layers of jam, mousse, or whipped cream.
Contents
Pistachio torte recipe
This luxurious dessert combines ground pistachios with layers of sponge cake, often interspersed with rich cream or buttercream. The word “torte” itself derives from the Italian “torta”. This means that a cake uses ground nuts in place of or in addition to flour.
Unlike standard cakes, tortes do not rise as much due to their unique ingredient composition. This makes them more compact and rich. For this version, I’ve embraced the rich, nutty essence of pistachios, infusing it throughout the cake and fillings.
You can enjoy this cake with chai tea with its warm spices, espresso, or matcha latte. For cold options, it goes well with an iced pistachio latte, milk (or almond milk), and lemon iced tea.
If you prefer alcohol, Amaretto or Frangelico is a great choice. You can also pair it with Moscato, Riesling, Prosecco, or Champagne.
Here is how to make the Pistachio Torte – one of the best pistachio recipes ever:
Pistachio Torte
Nutrition
Ingredients
For the crust
- ½ cup butter softened
- ½ cup pistachios or pecan
- 1 tablespoon sugar
- ¾ cup ground almonds or finely crushed breadcrumbs
For the filling
- 8 oz mascarpone or cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup whipped cream
- 2 cups evaporated milk
- 3.4 oz instant pistachio pudding mix (about 2 boxes)
- ½ cup ground pistachios
For the topping
- 1 ½ cups whipped topping or whipped heavy cream
- ¼ cup chopped pistachios
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C).
- Mix butter, ground pecans/pistachios, sugar, and ground almonds/breadcrumbs until a crumbly dough forms.
- Press into a 9-inch springform pan and bake for 12–15 minutes, until golden and fragrant. Let cool completely.
Make the filling
- Beat mascarpone (or cream cheese), powdered sugar, and vanilla until smooth.
- Gently fold in whipped cream, then spread over the cooled crust. Chill for 10–15 minutes.
- In a bowl, whisk evaporated milk and pistachio pudding mix until thick.
- Stir in ground pistachios for extra texture.
- Spread evenly over the cheesecake layer and chill for 10–15 minutes until set.
Add the Whipped Topping
- Spread the whipped topping over the pistachio layer.
- Sprinkle with chopped pistachios.
- Refrigerate for at least 3 hours before slicing.
Notes
Similar Recipes:
This cake is an ideal dessert for momentous events. Its elegant appearance and complex flavors make it a showstopper at any gathering.
- Wedding Cake Adaptations
- Scale up the recipe proportionally for larger tiers
- Use sturdy dowels between layers for structural integrity
- Opt for a smooth buttercream or fondant exterior for a polished look
- Incorporate edible flowers or gold leaf for added elegance
- Holiday Variations
- Easter: Decorate with pastel-colored marzipan flowers
- Christmas: Incorporate cranberries and orange zest into the layers
Variations
Pistachio torte has many creative versions. Here are some notable variations:
- Pistachio Torte with Chocolate Ganache combines pistachios with a layer of semisweet chocolate ganache. This adds decadence and makes it ideal for festive occasions.
- Pistachio Pudding Torte incorporates pistachio pudding as a creamy layer. It’s often paired with a graham cracker crust and whipped topping for a lighter.
- Spring Version highlights the vibrant green hue of pistachios. It’s paired with fresh fruits or floral garnishes for a seasonal touch.
- Chocolate and Pistachio Torte combines rich chocolate with ground pistachios in the batter.
- Pesto-Pistachio Torte uses pistachios blended into pesto as part of a layered dish.