If you love the deep, nutty flavor of pistachios and the creamy richness of Nutella, this Sicilian Pistachio and Nutella Cake is the dessert you need to try. It’s a light, tender pistachio sponge made airy with whipped egg whites, then finished with a generous Nutella coating and a pistachio crunch on top. Elegant enough for guests, simple enough for a weekend treat.
Ingredients
For the pistachio cake
- 4 large eggs, separated (yolks and whites)
- 1 cup (200 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 1/4 cups (155 g) all-purpose flour
- 2 teaspoons baking powder
- 1 cup (120–130 g) pistachios, shelled and coarsely chopped (unsalted)
For the topping
- 3/4 to 1 cup Nutella (more if you want a thicker coating)
- 1/2 cup pistachios, chopped (for decorating)
Optional (but helpful):
- A pinch of salt (especially if your pistachios are not very flavorful)
- 1–2 teaspoons milk (to loosen Nutella if needed)
Equipment
- 8-inch (20 cm) round cake pan (or similar)
- Parchment paper
- 2 mixing bowls
- Hand mixer or stand mixer
- Spatula
Step-by-Step Instructions
1) Prep the oven and pan
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Lightly flour the sides (or use parchment strips).
2) Chop the pistachios
- Chop the pistachios coarsely.
You want small pieces for texture—not pistachio flour.
3) Make the yolk mixture
- In a large bowl, beat the egg yolks + sugar for 2–3 minutes until pale and thick.
- Add the melted butter and vanilla, and mix until smooth.
4) Add dry ingredients + pistachios
- In a separate bowl, whisk together:
- flour
- baking powder
- Add the dry ingredients to the yolk mixture and mix just until combined.
- Fold in the chopped pistachios.
5) Whip the egg whites
- In a clean bowl, beat the egg whites until stiff peaks form.
- They should hold their shape and look glossy.
6) Fold gently (this makes the cake airy)
- Add 1/3 of the whipped egg whites into the batter to loosen it.
- Gently fold in the remaining whites in 2 additions.
- Use a spatula and fold slowly to keep the air.
7) Bake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs).
- Let the cake cool in the pan for 10–15 minutes, then turn it out onto a rack to cool completely.
Important: The cake must be fully cool before adding Nutella, or it will melt and slide.
Nutella + Pistachio Finish
8) Coat with Nutella
- If Nutella is too thick, warm it slightly (a few seconds in the microwave) until spreadable.
- Spread Nutella over the top of the cake.
- If you want the classic full look, spread Nutella around the sides too.
9) Add pistachio topping
- Sprinkle chopped pistachios on top (and press them gently onto the sides if you coated the sides with Nutella).
Tips for the Best Result
- Use unsalted pistachios if possible. If yours are salted, reduce or skip any added salt.
- Don’t overmix once flour is added—mixing too much can make the cake dense.
- Stiff peaks matter: well-whipped egg whites give a lighter crumb.
- Chop, don’t grind: pistachio flour changes the texture and can make the cake heavier.
Storage
- Keep at room temperature in an airtight container for up to 2–3 days.
- If your kitchen is warm, store in the fridge to keep the Nutella set, then bring to room temp before serving.
- You can also freeze the plain cake (without Nutella) wrapped well for up to 1 month. Add Nutella and pistachios after thawing.
Serving Ideas
- Serve with espresso or mint tea.
- Add a few fresh berries for contrast.
- For extra indulgence: a small dollop of whipped cream on the side.