Pistachio Praline cake with White Chocolate

Course Baking, Cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Author Alida Ryder


for the pistachio cake

  • 400 g cake flour
  • 300 g caster sugar
  • 250 g butter room temperature
  • 1 cup milk
  • 4 large eggs
  • 4 teaspoons baking powder
  • 100 g pistachios toasted and finely ground

for the pistachio praline

  • 1 cup caster sugar
  • 1/4 cup water
  • 100 g pistachios toasted

for the cream filling

  • 500 ml cream
  • 2 tablespoons icing sugar sifted
  • 2 tablespoons pistachio praline

to decorate

  • white chocolate shavings
  • edible glitter


  • Pre-heat the oven to 180°c and grease and line 3 20cm cake pans.
  • Place all the cake ingredients in the bowl of a free-standing mixer and mix for 2 minutes until well combined and smooth.
  • Distribute the batter between the cake pans and place in the oven.
  • Allow to bake for 25-30 minutes until golden brown and a skewer inserted comes out clean.
  • Remove from the oven and allow to cool completely.
  • To make the praline, place the sugar and water in a small saucepan and place over medium heat.
  • Stir until the sugar has dissolved then stop stirring and wash down the sides of the pot with water and a pastry brush. Allow the caramel to boil until amber in colour.
  • Place the pistachios on a baking paper-lined tray and pour over the amber caramel.
  • Allow to set and cool completely then break up and blitz to a rough powder in a food processor.
  • To assemble the cake, whisk the cream and icing sugar until soft peaks form then fold in the praline.
  • Top a layer of cake with a third of the cream then place another layer of cake on top.
  • Repeat and finish the cake with the white chocolate shavings and a sprinkle of glitter.