Parmesan Pistachio Cake with Basil-Stewed Apricots

This rich, nutty, dreamily moist Parmesan Pistachio Cake is simple to prepare, benefits from resting overnight, and travels well—making it ideal for brunches, potlucks, and picnics.

Nut-based cakes are among the most satisfying desserts. Think of Italian almond tarts: they have a denser crumb than a typical sponge yet remain fluffy, moist, and intensely flavorful. These cakes are unpretentious to make, improve when prepared ahead of time, and need little decoration—often a light dusting of powdered sugar is enough. They shine on their own.

After a visit to Sicily I began swapping almonds for pistachios in my recipes. Pistachios give the cake an attractive color and a delicate flavor that plays beautifully with lemon zest, and the combination deepens over a couple of days. This Parmesan Pistachio Cake is the kind you keep under a cloche for easy slicing: perfect for breakfast, dessert, or a picnic.

You may wonder about the Parmesan in a cake. Many pastry chefs balance sweet and savory elements for depth—Parmigiano-Reggiano adds a subtle, savory-nutty note that complements the pistachio and lemon without making the cake taste cheesy. Using genuine Parmigiano-Reggiano—finely grated—gives the cake an extra layer of complexity that elevates a home-baked dessert to something more refined.

Restaurant techniques can be easy to adapt at home, and this is one of them. The savory edge from the parmesan is small but memorable—a conversation-starting flourish that pairs naturally with the pistachio base.

Serve the cake on its own, or with basil-infused stewed apricots when apricots are in season. A quick simmer in a light sugar syrup softens the apricots while keeping their shape; their juices mingle with the cake for a delightful pairing.

Helpful Tips for Making Parmesan Pistachio Cake with Basil-Infused Stewed Apricots

• Choose real Parmigiano-Reggiano: For this cake, authentic Parmigiano-Reggiano is important. It adds a nutty, savory nuance rather than overt cheesiness. Look for the stamped rind or a reliable label and grate it very finely so it blends smoothly into the batter.
• Use shelled, unsalted pistachios: Shelled pistachios are sold with skin-on or peeled. Peeled (blanched) pistachios are great for garnish; skin-on nuts are fine for the batter. Save a small portion to chop and sprinkle on top for texture and visual appeal.
• Almonds are a good substitute: If you prefer almonds, you can substitute them. Note approximate weights for equivalent measures: 1 cup whole almonds ≈ 140 g; 1 cup slivered ≈ 100 g; 1 cup ground almonds (almond flour) ≈ 100 g.
• Pick apricots that are ripe but still firm: Slightly underripe or just-ripe apricots hold their shape better when stewed. Very ripe fruit will break down into a compote—also delicious, but different in texture.
• Stewed apricots are versatile: The basil-infused apricots pair wonderfully with this cake and also enhance pancakes, crepes, yogurt, granola, gelato, panna cotta, or angel food cake.

Parmesan Pistachio Cake with Basil-Infused Stewed Apricots

This rich, nutty, dreamily moist Parmesan Pistachio Cake is easy to make, can and should be made in advance, and travels well, making it perfect for brunch, potlucks, and picnics.

Prep Time:
25 mins

Cook Time:
30 mins

Total Time:
55 mins

Servings
8 servings

Author
Marie Asselin, foodnouveau.com

Ingredients

For the Parmesan Pistachio Cake

• 3/4 cup (190 ml) all-purpose flour
• 125 g (1 cup / 250 ml) shelled unsalted pistachios
• Very finely grated zest from 1 lemon (about 1 tbsp / 15 ml)
• 1/2 oz (14 g) very finely grated Parmigiano-Reggiano
• 1 tsp (5 ml) baking powder
• 4 large eggs
• 1 cup (250 ml) granulated sugar
• 1/2 cup (125 ml) extra-virgin olive oil or a neutral oil (grapeseed, sunflower, or canola)

For the Basil-Infused Stewed Apricots

• 1/2 cup (125 ml) granulated sugar
• 1/2 cup (125 ml) water
• 2 tbsp (30 ml) freshly squeezed lemon juice (about 1/2 lemon)
• 1 lb (450 g) whole apricots, ripe but firm, halved and pitted (about 9–12 fruits)
• 8 medium fresh basil leaves

Instructions

• For the Parmesan Pistachio Cake: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) round pan with a removable bottom and line the base with parchment.
• Reserve 1/4 cup (60 ml) of the pistachios for topping. In a food processor, combine the flour, the remaining pistachios, and the lemon zest. Process until the pistachios are finely ground. Transfer to a bowl and whisk in the finely grated Parmigiano-Reggiano and the baking powder.
• In a stand mixer bowl or large mixing bowl, beat the eggs and sugar until pale and fluffy, about 2 minutes. Mix in the oil, then fold in the dry ingredients until just combined.
• Pour the batter into the prepared pan. Coarsely chop the reserved pistachios and sprinkle them over the top. Bake about 30 minutes, until the cake is golden, puffed, and a toothpick inserted in the center comes out clean.
• Transfer the cake to a cooling rack and let it cool to room temperature. Wrap tightly in plastic and let rest at room temperature overnight—while the cake is enjoyable right away, resting deepens the flavors.
• For the Basil-Infused Stewed Apricots: In a large skillet over medium-high heat, whisk together the sugar, water, and lemon juice and bring to a simmer until the sugar dissolves. Arrange apricot halves cut-side down in the syrup and simmer 3 minutes. Turn the apricots, add the basil to the syrup, and simmer 2 more minutes or until the apricots are tender but still holding their shape. Reduce cooking time for very ripe fruit. Let cool completely in the skillet, then transfer apricots, syrup, and basil to a jar or airtight container.
• To serve: Serve the cake at room temperature with room-temperature or gently warmed stewed apricots. A scoop of vanilla gelato makes a lovely accompaniment.
• Storage: Store the cake wrapped in plastic or under a cake dome at room temperature for up to 3 days. Refrigerate the stewed apricots for up to 3 days.