The underappreciated cake taste with a kaleidoscope of flavors. This Pistachio Cake is devoid of any artificial ingredients. Its excellent flavor comes from genuine old-fashioned home cooking with authentic ingredients.
For the Pistachio Cake
- 3 Cups Cake Flour
- 1 ,8 ounce bag Pistachos ,ground in a food processor
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 3/4 Cups Unsalted butter, softened
- 1 3/4 Cups Sugar
- 5 Large Egg Whites
- 1/2 Cup Sour Cream
- 2 teaspoons Vanilla Extract
- 1 teaspoon Almond Extract
- 1 Cup Milk ,Room temperature
- Small amount Green food coloring ,optional, if using just add a 1-2 drops at a time until desired color is achieved
For the Raspberry Puree
- 2 ,6 ounce packages Fresh raspberries ,pureed and strained to removed seeds
- 1/2 Cup Sugar
For the Raspberry Swiss Merringue
- 1 1/4 Cups Sugar
- 4 Large Egg Whites
- 3 Sticks Unsalted butter ,softened
- 1 teaspoon Vanilla Extract
- Raspberry Puree ,Remove 1/4 Cup of puree for topping cake, remainder gets added to buttercream
For the garnish
- chopped or ground pistachios ,optional
- Freeze dried raspberries or fresh raspberries ,optional
For the Pistachio Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour three 8-inch pans and line the bottoms with wax paper or parchment. Remove from the equation.
- In a food processor, grind the pistachios into tiny crumbs. Just take cautious not to over-blender it to the point that it becomes pistachio butter. In the cake, use 1 1/2 cups of ground pistachios. Set aside the leftovers to use as a cake topping.
- 1 1/2 cups powdered pistachios, flour, baking powder, baking soda, and salt in a large mixing basin. Remove from the equation.
- In a large mixing basin, using a hand mixer, beat the butter and sugar together on high speed for about 3 minutes, scraping the sides and bottom of the bowl regularly. (Alternatively, a stand mixer can be used.)
- Beat in the egg whites until they are smooth and creamy. It takes about 2 minutes.
- Combine the sour cream, vanilla, and almond extract in a mixing bowl. Mix everything together until it’s smooth.
- If using, add food coloring and stir until the color is consistent.
- Mix on low speed to incorporate the flour mixture. Scrape the sides and bottom of the bowl as needed.
- Pour the milk into the mixture and stir until it is completely smooth. Don’t overmix the ingredients.
- Divide the batter evenly among the three pans. Place on the center rack of a preheated oven. Cook for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
For the Raspberry puree
- To make a puree, mix raspberries in a blender or food processor. To remove the seeds, strain them over a fine mesh screen.
- Cook your puree with sugar in a small pot over medium heat. Reduce heat to a low simmer and cook for about 10 minutes after it starts to bubble.
- Remove from the heat and set aside to cool to room temperature.
For the Raspberry Swiss Meringue Buttercream
- In a medium sauce pan, combine the egg whites and sugar. Cook, swirling continually with a whisk, until the sugar has fully dissolved over medium heat. It’s done when you can rub the mixture between your fingertips without feeling the grainy texture of the sugar.
- Pour the mixture into a stand mixer bowl fitted with a whisk attachment. Mix on high until the liquid has cooled fully and firm peaks have formed. If you’re looking for a (Be sure it is completely cool or you will melt your butter when its added.)
- Using a spoonful at a time, add the butter. Mix on high until you have a spreadable consistency.
- Mix to incorporate all but 1/4 cup of the cooled Raspberry puree. Scrape the sides and bottom of the basin with a spatula on a regular basis.
- Buttercream the chilled cakes and top with the remaining 1/4 cup of raspberry purée. Piped rosettes, powdered pistachio, and freeze dried or fresh raspberries can be used to decorate.
Source: Family Table TreasuresDon’t miss interesting posts on Onnewslive