Recipe: Mini Pistachio Cake With Lemon Cream

Foodie and baker, Athary AlObaid (@um_hero) shares her recipe for individually-sized pistachio cakes.


Destined to be a family favorite, foodie and baker, Athary AlObaid, (@um_hero) shares her recipe for perfectly rustic, bite-sized pistachio cakes. With cloud-like sponge, subtle nutty flavors and a welcome hit of citrus, it’ll be love at first bite.


For Cake:
  • 1¼ cup flour
  • ¾ cup powdered sugar
  • 2 eggs
  • ⅓ cup oil
  • 1 tsp baking powder
  • ½ cup plain yogurt
  • ¾ cup pistachios, ground
  • 1 tsp cardamom
  • 1 tbsp orange blossom water
For Cream:
  • 4 tbsp cream cheese
  • 2 tbsp cream
  • 2 tbsp powdered sugar
  • 3 lemons, juiced
  • 3 lemons, zest
  1. Preheat the oven to 350F.
  2. In a bowl, mix together the ¾ cup powdered sugar, oil and orange blossom water until they are well combined.
  3. Fold in the eggs, one at a time.
  4. Then, add the flour, baking powder, cardamom, ground pistachios and yoghurt and mix well.
  5. Pour the mixture into cupcake molds and bake for 10-15 minutes, until golden brown and cooked through.
  6. Once cooked, set aside to cool for 10 minutes.
  7. Meanwhile, in a bowl, mix together the cream cheese, cream, powdered sugar, lemon juice and lemon zest.
  8. Transfer the mixture into a confectioner’s bag and pipe onto the cakes.
  9. Decorate with fresh fruits and serve.


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