March 5, 2015

Eggless Pistachio and Raspberry Buttermilk Cake

Eggless Pistachio and Raspberry Buttermilk Cake

If you’d have told me before today that there’s something quite beautiful about making your own pistachio paste from scratch, I’d have probably told you you’re a mug.

Turns out it’s only bloody brilliant.

I’ve been nuts about pistachio desserts ever since my taste buds got their first fix of the gorgeously-green ice cream as a kid. That sweet fragrance of pistachios and just a hint of almond reminds me of both Indian sweet shops with their rows upon rows of Pista Halwa and cherry-topped Bakewell Tarts. It’s what I imagine heaven for sweet-toothed food bloggers smells like. Also present in said heaven would be Mr Kipling (the master of baked goods), Lionel Ritchie (with his smooth-as-buttermilk voice) and Madhuri Dixit (with her timeless beauty). So like all the components of this, my dream cake… all the greats.

Eggless Pistachio and Raspberry Buttermilk Cake

To get the perfect green pistachio paste, the pistachios should be unsalted, shelled and skinned. If you have the good fortune to encounter them in all their emerald-green glory in a shop, buy them. If, like me, you can’t find them, you’ll need to remove the outer shells, blanch them in boiling water for three minutes, drain and refresh under cold water, then slip the skins off. Finally, give them a quick toast in a hot oven.

Marzipan gives the paste a delicious nutty edge and liquid glucose brings it all together like a dream.

In this recipe, I use a combination of sweetened condensed milk, milk powder and buttermilk as an egg replacer and it really works wonders in helping the cake hold its structure once risen which I find is the trickiest part of egg-free baking.

Finish the cake with a slathering of cream cheese frosting, raspberries and extra pistachios. A few white chocolate curls are also welcome to join the party.

Eggless Pistachio and Raspberry Buttermilk Cake

Eggless Pistachio and Raspberry Buttermilk Cake
Serves 10-12


For the pistachio paste blend together:
200g pistachios, shelled and skinned
150g white marzipan
220ml liquid glucose
A drop of green food colour, if required

For the cake:
1 x 397g tin sweetened condensed milk
180g caster sugar
320ml buttermilk
2 tsp apple cider vinegar
190ml groundnut oil
3 tbsp pistachio paste
2 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp skimmed milk powder
450g cake flour

For the frosting:
250g unsalted butter, softened
250g full-fat cream cheese
300g icing sugar
1 tsp vanilla bean paste or vanilla extract

To decorate:
400g raspberries
White chocolate curls


1. Grease and line two 10-inch wide x 4-inch deep cake tins.

2. Pre-heat the oven to 160C.

3. In a stand mixer, combine the condensed milk, milk powder, cider vinegar, buttermilk, oil, pistachio paste and sugar. Beat on high speed for 5 minutes.

4. Sift in the flour, baking powder and bicarbonate of soda in three stages, folding in gently between each. Don’t overbeat this.

5. Divide the cake batter between the two prepared tins, smoothing out the tops.

6. Bake for 40-45 minutes or until a sharp knife inserted into the middles comes out clean. It’s really important not to open the oven door for the first 30 minutes – your cakes will almost certainly collapse if you do.

7. Remove from the oven and allow to cool in the tins for 10 minutes before turning out onto a wire rack. Leave to cool completely.

8. To make the cream cheese frosting, in a stand mixer beat together the butter, vanilla and sugar (add the sugar gradually) for 5 minutes or until pale and fluffy. Next, add in the cream cheese and beat in very briefly. If you overwork this, the frosting will become runny. Keep in the fridge until ready to use.

9. To decorate, sandwich the cakes together with half of the cream cheese and an even layer of raspberries. Top with the remaining frosting. Scatter with pistachios and white chocolate curls.

Enjoy with your favourite people or all by yourself.

Love Sanjana

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15 responses to “Eggless Pistachio and Raspberry Buttermilk Cake”

  1. Meeta says:

    Marzipan pistachio raspberries … what’s not to love with this!

  2. Kannan says:

    Could you please let me know of the height of the 10-inch pans that you used?

  3. Kannan says:

    Hi, I could not get 10″ x 4 pans. So, I made this using a 13″ x 9″ pan. I followed the recipe exactly because I had all ingredients including making pistachio paste. The “liquid” part of the ingredients were too much for the mixer to be at high speed as it will make a mess if I put it on high speed. So, I used only medium speed to mix liquids. I could only get ONE pan of cake although I prepped two 13 by 9 pans before starting to prep. Even the sheet cake shrank considerably to be only 1.5 inch height. Should the recipe be doubled for 2 such pans? I checked online for pan volumes before I used that pan. 10-inch pans hold more batter than the 13 by 9 that I used.

  4. Bhavni says:

    Hi sanjana,

    This cake looks great…I’m going to attempt it this weekend!! Can’t wait. Just one question: Cake Flour? Where can I get some? Your advice would be much appreciated.

    Many Thanks,


  5. Sha says:

    If I want just plain eggless cake, can I leave the pistachio paste out, will it effect the measurements a lot? If so any substitute?

  6. rachitha says:

    can i make marzipan @ home ?

  7. Anoop Patel says:


    I am attempting this, on weekend. I have a few q’s:
    1) white marzipan – is that the ready made icing type stuff?
    2) What is ‘cake flour’ ?

  8. Prachi Rana says:

    Is there a substitute for marzipan?

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