Growing up my mother used to buy the dyed red pistachios over the holidays and the whole family would hunker down and crack them open, devour them, and then look down at our bright red fingers. Now they make it a lot easier to use this delicious and buttery nut just about everything. Here is my ode to the pistachio.
Pistachio Cake with Elderflower Frosting
Active Time: 25 Minutes
Total Time 1 Hour
Servings: 2 8 Inch Cakes
Ingredients
1 Cup Shelled Pistachios (Toasted)
3 Cups of All Purpose Flour
1/4 Cup Corn Starch
1 Tbsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Unsalted Butter (softened)
1 3/4 Cups sugar
1 1/2 Milk
1 Tbsp Vanilla
1 Large Egg
3 Egg Whites
1/4 tsp Cream of Tartar
Directions:
Lightly toast the pistachios in a medium sized frying pan. When they start to smell fragrant take them off of the heat and pour them into the bowl of a food processor. Pulse until the nuts are fine like a flour. Set aside. Place the egg whites and cream of tartar in your mixer and beat on high until they reach the stiff peak stage. Set aside. In the bowl of your mixer, combine the sugar and butter until light and fluffy. Add the vanilla and eggs until entirely combined. Sift together all of the dried ingredients. Alternate dry and the milk - ending with milk. Fold in the egg whites until entirely incorporated. Split the cake batter into two greased and parchment lined 8-inch cake pans. Bake for 26-30 minutes, or until a toothpick comes out of the center clean. Allow the cakes to cool completely before decorating.
Elderflower Frosting
4 Cups Confectioner's Sugar (sifted)
1 Cup of Butter (cool)
1 Tbsp Elder Flower Syrup
3-4 Tbsp Milk
Directions
In the bowl of a mixer combine the Butter and Elderflower Syrup. Add the sifted confectioner's sugar 1 cup at a time. Mix the frosting on high until it becomes light and fluffy. If it is too thick add some milk one tablespoon at a time until you reach the desired consistency. Store in an airtight container in the refrigerator until ready to use.
Pistachio Cake with Elderflower Frosting
Total Time 1 Hour
Servings: 2 8 Inch Cakes
Ingredients
1 Cup Shelled Pistachios (Toasted)
3 Cups of All Purpose Flour
1/4 Cup Corn Starch
1 Tbsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Unsalted Butter (softened)
1 3/4 Cups sugar
1 1/2 Milk
1 Tbsp Vanilla
1 Large Egg
3 Egg Whites
1/4 tsp Cream of Tartar
Directions:
Lightly toast the pistachios in a medium sized frying pan. When they start to smell fragrant take them off of the heat and pour them into the bowl of a food processor. Pulse until the nuts are fine like a flour. Set aside. Place the egg whites and cream of tartar in your mixer and beat on high until they reach the stiff peak stage. Set aside. In the bowl of your mixer, combine the sugar and butter until light and fluffy. Add the vanilla and eggs until entirely combined. Sift together all of the dried ingredients. Alternate dry and the milk - ending with milk. Fold in the egg whites until entirely incorporated. Split the cake batter into two greased and parchment lined 8-inch cake pans. Bake for 26-30 minutes, or until a toothpick comes out of the center clean. Allow the cakes to cool completely before decorating.
Elderflower Frosting
4 Cups Confectioner's Sugar (sifted)
1 Cup of Butter (cool)
1 Tbsp Elder Flower Syrup
3-4 Tbsp Milk
Directions
In the bowl of a mixer combine the Butter and Elderflower Syrup. Add the sifted confectioner's sugar 1 cup at a time. Mix the frosting on high until it becomes light and fluffy. If it is too thick add some milk one tablespoon at a time until you reach the desired consistency. Store in an airtight container in the refrigerator until ready to use.
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