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James Martin’s pistachio coffee cake

Name: James Martin’s pistachio coffee cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 225g butter, softened, plus extra for greasing; 225g caster sugar; 4 large free-range eggs; 3 tbsp strong cold coffee; 75g shelled pistachio nuts, very finely chopped; 250g self-raising flour, sifted; 25g icing sugar, for dusting; For the filling; 300ml double cream; 2 tbsp icing sugar; 110g shelled pistachios, chopped

By: James Martin

Published: 28 Feb 10
Updated: 18 Mar 24

James Martin’s recipe for pistachio coffee cake is a delicious and simple bake that goes down well at a coffee morning amongst friends.

Take a look at his classic lemon drizzle cake recipe, too.

Easy
March 2010

Test kitchen approved

Serves 8
Hands on time 20 minutes, 30-35 minutes cooking time, plus cooling

James Martin’s recipe for pistachio coffee cake is a delicious and simple bake that goes down well at a coffee morning amongst friends.

Take a look at his classic lemon drizzle cake recipe, too.

Nutrition: per serving

Calories: 660kcals
Fat: 46.8g (23.9g saturated)
Protein: 10.2g
Carbohydrates: 49.4g (29.3g sugar)
Salt: 0.7g

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Ingredients

225g butter, softened, plus extra for greasing
225g caster sugar
4 large free-range eggs
3 tbsp strong cold coffee
75g shelled pistachio nuts, very finely chopped
250g self-raising flour, sifted
25g icing sugar, for dusting

For the filling

300ml double cream
2 tbsp icing sugar
110g shelled pistachios, chopped

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Method

Preheat the oven to 190°C/fan170°C/gas 5. Grease a deep, 23cm springform or loose-bottomed cake tin with butter.
Place the butter and caster sugar in a large bowl and whisk until light and fluffy. Add the eggs, 1 at a time, beating between each addition. Be careful not to add them too quickly or the mixture might curdle.
Add the coffee and chopped nuts and mix well, then carefully fold in the flour. Pour the mixture into the cake tin straight away. Bake for 30-35 minutes until golden brown.

A skewer inserted into the centre should come out clean. Remove from the oven and allow to cool for 30 minutes in the tin before turning out onto a wire rack to finish cooling.
For the filling, pour the cream into a bowl and whisk until it forms soft peaks, add the icing sugar and pistachios and fold gently with a spatula until the mixture forms firm peaks, being careful not to over-mix.
Cut the cake in half horizontally with a bread knife [or see tip below] and place the bottom half on a serving plate. Spread the pistachio cream over the bottom half of the cake, then cover with the other half. Dust with icing sugar and serve.