Pistachio and white chocolate cake

If you're after a cake that steps outside the usual rotation but doesn't demand advanced skills, this combination delivers. A tender, moist pistachio base studded with white chocolate, finished with a pistachio cream glaze that makes it feel indulgent without being fussy.

Ingredients

For the cake:

3 eggs

½ cup sugar

½ cup oil

½ cup milk

½ cup pistachio paste

1 teaspoon vanilla extract

1½ cups flour

2 teaspoons baking powder

Pinch of salt

100 grams white chocolate, chopped

For the glaze:

150 grams white chocolate

100 ml heavy cream

2 tablespoons pistachio paste

Chopped pistachios for topping

Instructions

1. Heat the oven to 170°C (340°F) and grease a round pan, 22–24 cm in diameter.
2. In a bowl, whisk the eggs and sugar until smooth.
3. Add the oil, milk, pistachio paste and vanilla extract, and mix until combined.
4. Stir in the flour, baking powder and salt, mixing just until the batter is uniform.
5. Fold in the chopped white chocolate gently.
6. Pour the batter into the prepared pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool completely before glazing.

The glaze

1. Heat the heavy cream until it nearly reaches a boil, then pour it over the white chocolate.
2. Wait a minute, then stir until the mixture is smooth.
3. Add the pistachio paste and stir until fully incorporated.
4. Pour the glaze over the cooled cake, scatter chopped pistachios on top, and let the glaze set before serving.