Almond Walnut Cake With Mascarpone Pistachio Cream Frosting Recipe by Sarvat Hanif
 Sarvat Hanif @sarvathanif Canada Indulge in the rich, nutty flavorus of an Almond Walnut Cake topped with a luscious Mascarpone and Pistachio Cream Frosting. This moist and tender cake blends the earthy crunch of walnuts with the subtle sweetness of ground almonds, creating a perfect base for any celebration. The real star, however, is the silky frosting—mascarpone cheese whipped with cream, a hint of vanilla, pistachio cream, and crushed pistachios for a delightful crunch and nutty aroma. The combination is both decadent and balanced, making each bite irresistible. Garnished with extra pistachios and a drizzle of honey, this cake not only tastes heavenly but looks stunning on any dessert table. Perfect for festive occasions or a luxurious teatime treat! For video: Indulge in the rich, nutty flavorus of an Almond Walnut Cake topped with a luscious Mascarpone and Pistachio Cream Frosting. This moist and tender cake blends the earthy crunch of walnuts with the subtle sweetness of ground almonds, creating a perfect base for any celebration. The real star, however, is the silky frosting—mascarpone cheese whipped with cream, a hint of vanilla, pistachio cream, and crushed pistachios for a delightful crunch and nutty aroma. The combination is both decadent and balanced, making each bite irresistible. Garnished with extra pistachios and a drizzle of honey, this cake not only tastes heavenly but looks stunning on any dessert table. Perfect for festive occasions or a luxurious teatime treat! For video: Almond walnut cake with mascarpone pistachio cream frosting Share its first Cooksnap! Indulge in the rich, nutty flavorus of an Almond Walnut Cake topped with a luscious Mascarpone and Pistachio Cream Frosting. This moist and tender cake blends the earthy crunch of walnuts with the subtle sweetness of ground almonds, creating a perfect base for any celebration. The real star, however, is the silky frosting—mascarpone cheese whipped with cream, a hint of vanilla, pistachio cream, and crushed pistachios for a delightful crunch and nutty aroma. The combination is both decadent and balanced, making each bite irresistible. Garnished with extra pistachios and a drizzle of honey, this cake not only tastes heavenly but looks stunning on any dessert table. Perfect for festive occasions or a luxurious teatime treat! For video: Indulge in the rich, nutty flavorus of an Almond Walnut Cake topped with a luscious Mascarpone and Pistachio Cream Frosting. This moist and tender cake blends the earthy crunch of walnuts with the subtle sweetness of ground almonds, creating a perfect base for any celebration. The real star, however, is the silky frosting—mascarpone cheese whipped with cream, a hint of vanilla, pistachio cream, and crushed pistachios for a delightful crunch and nutty aroma. The combination is both decadent and balanced, making each bite irresistible. Garnished with extra pistachios and a drizzle of honey, this cake not only tastes heavenly but looks stunning on any dessert table. Perfect for festive occasions or a luxurious teatime treat! For video: Ingredients 1 cup sugar 1 stick butter 2 tsp. vanilla, divided 4 eggs 1 cup all-purpose flour 1 cup ground walnuts 1 cup almond flour 1 cup mascarpone cheese 1 tbsp. honey 1 tbsp. pistachio cream 1 tbsp. pistachio, chopped 1 tbsp. rose petals 1 cup sugar 1 stick butter 2 tsp. vanilla, divided 4 eggs 1 cup all-purpose flour 1 cup ground walnuts 1 cup almond flour 1 cup mascarpone cheese 1 tbsp. honey 1 tbsp. pistachio cream 1 tbsp. pistachio, chopped 1 tbsp. rose petals Cooking Instructions 1 Preheat oven 340F/171C. 2 Beat butter and sugar till creamy. 3 Add 1 teaspoon vanilla and beat again. 4 Add the eggs, one at a time, beating well after each addition. 5 Add the flour and fold without over-mixing. 6 Add ground walnuts and fold. 7 Add almond flour and fold. 8 Pour the batter in pan, level it out and bake for 30 minutes. Do the skewer test. 9 In a bowl add the mascarpone, vanilla, honey and pistachio cream. Beat till smooth. Refrigerate for later use. 10 Remove cake from oven and cool in pan for 10 minutes. Remove and cool completely on wire rack. 11 Once the cake is cold, frost with the prepared frosting and garnish with pistachio and rose petals. 1 Preheat oven 340F/171C. 1 Preheat oven 340F/171C. 2 Beat butter and sugar till creamy. 2 Beat butter and sugar till creamy. 3 Add 1 teaspoon vanilla and beat again. 3 Add 1 teaspoon vanilla and beat again. 4 Add the eggs, one at a time, beating well after each addition. 4 Add the eggs, one at a time, beating well after each addition. 5 Add the flour and fold without over-mixing. 5 Add the flour and fold without over-mixing. 6 Add ground walnuts and fold. 6 Add ground walnuts and fold. 7 Add almond flour and fold. 7 Add almond flour and fold. 8 Pour the batter in pan, level it out and bake for 30 minutes. Do the skewer test. 8 Pour the batter in pan, level it out and bake for 30 minutes. Do the skewer test. 9 In a bowl add the mascarpone, vanilla, honey and pistachio cream. Beat till smooth. Refrigerate for later use. 9 In a bowl add the mascarpone, vanilla, honey and pistachio cream. Beat till smooth. Refrigerate for later use. 10 Remove cake from oven and cool in pan for 10 minutes. Remove and cool completely on wire rack. 10 Remove cake from oven and cool in pan for 10 minutes. Remove and cool completely on wire rack. 11 Once the cake is cold, frost with the prepared frosting and garnish with pistachio and rose petals. 11 Once the cake is cold, frost with the prepared frosting and garnish with pistachio and rose petals. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 28, 2025 01:59 Canada Comments Similar Recipes More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crispy Fluffy Pancakes Nuna’s Fluffy Cinnamon Rolls with Homemade Cream Cheese Frosting Fennel Salad Oyster Mushroom Birria Tacos Ice Cream with Olive Oil and Dates Crispy Fluffy Pancakes Nuna’s Fluffy Cinnamon Rolls with Homemade Cream Cheese Frosting Fennel Salad Oyster Mushroom Birria Tacos Ice Cream with Olive Oil and Dates Chili Cheeseburger 🍔 Wraps Easy Butterscotch Pound Cake Vegan Butter “Chicken” Mac & Cheese Crispy Fluffy Pancakes Oyster Mushroom Birria Tacos Mumbai Roadside Oil - Free Sweet Potato Chat (Shravan Special) Peanut Ladoo With Cranberries - Easy To Enjoy Avidly Indian Dessert (Vrat Special) Wheat Flour Rose Dryfruits Gud Papdi / Sukhdi - Gujarat Traditional Simple Special Sweet Soft Sukhdi Whole Moong Kadhi Chawal - Khatta Moong Bhaat - Sour Moong Rice - Comfort Soul Food - Lunch/Dinner Chili Cheeseburger 🍔 Wraps Easy Butterscotch Pound Cake Vegan Butter “Chicken” Mac & Cheese Crispy Fluffy Pancakes Oyster Mushroom Birria Tacos Mumbai Roadside Oil - Free Sweet Potato Chat (Shravan Special) Peanut Ladoo With Cranberries - Easy To Enjoy Avidly Indian Dessert (Vrat Special) Wheat Flour Rose Dryfruits Gud Papdi / Sukhdi - Gujarat Traditional Simple Special Sweet Soft Sukhdi Whole Moong Kadhi Chawal - Khatta Moong Bhaat - Sour Moong Rice - Comfort Soul Food - Lunch/Dinner Cookpad Premium Find the most popular recipes on the top of your search results.