Pistachio and Coffee Cake with Cream Cheese Frosting


Did I mention that I’m in the final of Lavazza Coffee Set Match? The results were announced on Friday and another blogger left in the competition. Yes, I made it to the final! :) We have been asked to prepare one final blog post, a judge will review it and then choose a winner next Monday (I’m not sure I can wait this long). I spent yesterday baking & decorating my final recipe, a VERY special one that I will reveal to you on Friday. In preparation of the big surprise, I also baked a cake, which I wasn’t planning to blog about, but then it looked so pretty (and tasted amazing) that I simply couldn’t hide it from you!

Pistachio and Coffee Cake

I found a recipe online which paired coffee and pistachios and since I have plenty of these nuts from my recent trip to India, I thought it would be a perfect cake to make. I made the same frosting from my Toffee Coffee Cupcakes recipe to fill the cake and make it a little bit for interesting and delicious.

Pistachio and Coffee CakePistachio and Coffee CakePistachio and Coffee Cake


For the sponge cake

  • 225g butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 3 tbsp strong coffee (I used Lavazza Intensamente capsules for A Modo Mio machine)
  • 75g shelled pistachio nuts, very finely chopped
  • 250g self-raising flour, sifted

For the frosting

  • 100g full-fat cream cheese
  • 100g unsalted butter
  • 250g icing sugar
  • 50ml espresso (I used Lavazza Deliziosamente capsules for A Modo Mio machine)


Preheat the oven to 190°C. Grease a deep cake tin.

Place the butter and sugar in a large bowl and whisk until light and fluffy, then add the eggs, one at a time, beating between each addition until well incorporated. Be careful not to add them too quickly or the mixture will tend to curdle.

Add the coffee and chopped nuts and mix well, then carefully fold in the flour. Pour the mixture straight away into the cake tin, transfer to the oven and bake for 20-30 minutes, or until golden brown and risen. Remove from the oven and allow to cool for 30 minutes in the tin before transferring to a wire rack to finish cooling.

For the frosting, beat the cream cheese in a mixing bowl until light and creamy. Beat the butter and icing sugar in a separate mixing bowl until very pale and fluffy.

Add the cream cheese to the butter and sugar mixture a little at a time until combined. Slowly add the coffee – you can play with the quantities here, depending on your preferences on taste and colour. Beat until combined, then chill until set.

Pistachio and Coffee Cake

Cut the cake in half horizontally, spread the frosting over the bottom layer, close with the top layer, sprinkle with icing sugar. Add halved pistachio nuts on the frosting as decoration.

Pistachio and Coffee Cake

You Might Also Like


  • Reply shuhanlee 18/06/2012 at 14:32

    looks gorgeous mulia, good luck for the competition x

  • Reply girlinafoodfrenzy 18/06/2012 at 14:53

    How fanatic! Big congrats on being in the final two, brilliant!

  • Reply Maria Cristina 18/06/2012 at 15:20

    Ehi, non hai proprio un attimo di pace!!!!! Questo deve essere decisamente buono…;-)

    • Reply mondomulia 18/06/2012 at 15:24

      Non avevo previsto di fare una torta ripiena, ma avevo il ciambellone da una parte, la crema di caffe’ dall’altra….e non ho saputo resistere! ;)

  • Reply frugalfeeding 18/06/2012 at 17:24

    What a beautiful cake and brilliant recipe – it sounds divine, in every way!

  • Reply Linguina 19/06/2012 at 14:24

    Love it!

  • Reply pencilkitchen 20/06/2012 at 02:15

    Just beautiful beautiful combination! I don’t really look for daily mail recipes but glad it turned out so well :D

  • Reply jooy 20/06/2012 at 09:16

    love all the flavours you use! so yummy.

  • Reply Caffe Ritazza 20/06/2012 at 15:05

    It looks absolutely delicious !

  • Reply Lavazza Coffee Pops | mondomulia 22/06/2012 at 10:55

    […] Post navigation ← Previous […]

  • Reply Rachael 06/07/2012 at 15:56

    Yum! will definitely have to make this.

  • Leave a Reply

    Read previous post:
    Seventeen: Szechuan Dinner

    One of the perks of being a food blogger is getting invited to nice events, such as tastings, cookery lessons...