Pistachio cake should taste like the nut, not food coloring. This version keeps the sponge pale, soft, and restrained, then brings the flavor forward with Gusta pistachio cream and chopped pistachios.
The key is separating the crumb from the filling. Ground pistachios perfume the cake, while the cream goes between the layers after cooling so the texture stays moist without turning heavy.
Set servings and units first. You can change them anytime.
Heat the oven to 350°F. Butter a 8 in cake pan, line the base with parchment, and butter the parchment.
Pulse 3.5 oz Gusta chopped pistachios with 1 oz of the flour until finely ground. Whisk with the remaining flour, baking powder, and salt.
Beat the butter and sugar until lighter, about 3 minutes. Beat in the eggs one at a time, then the lemon zest.
Fold in the dry mixture in two additions, alternating with the milk. Stop as soon as the batter is even and thick.
Spread the batter in the pan and bake 32 to 38 minutes, until the center springs back and a skewer comes out with a few moist crumbs.
Cool 15 minutes in the pan, then turn out and cool completely. Split the cake into two layers with a serrated knife.
Spread Gusta pistachio cream over the bottom layer, replace the top, and finish with the remaining Gusta chopped pistachios pressed lightly into the surface.
You made Torta al Pistacchio. Time to eat.
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If the pistachio cream is stiff, warm the closed jar in a bowl of warm water for 5 minutes, then stir before spreading.
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