Makes: 2 x 20 cm ( 8-inch)
This pistachio sponge cake is truly special. It’s made with eggs, sugar, and flour, but at the very end, I add finely grated pistachios and heavy cream. The result is an incredibly delicious and moist pistachio sponge cake.
The finely grated pistachios add a wonderful texture, and the heavy cream ensures it stays extra moist.
When filled with a cream-based filling, it becomes even more tender and flavorful. This cake pairs perfectly with my pistachio ganache and raspberry cream.
I hope you enjoy this version of sponge cake as much as you love my vanilla sponge cake.
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