![]() Add the dry and wet ingredients: To the butter mixture, add the dry ingredients and the buttermilk mixture. ![]() Cream the butter and sugar together: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.Whisk the wet ingredients together: In another bowl, combine the buttermilk, vanilla extract, almond extract, and food coloring (if using).Whisk the dry ingredients together: In a large mixing bowl, whisk together the cake flour, pistachio crumbs, baking powder, and salt.Grind the pistachios: Add the shelled pistachios to a blender or food processor and process until they’re the texture of fine crumbs.Spray three 8-inch round cake pans with non-stick spray before lining them with parchment paper. Prepare the cake pans: Preheat the oven to 350✯.Here’s an overview of how the cake and frosting are made: I do not recommend substituting the honey with another liquid sweetener.Īlthough easy to prepare, this pistachio layer cake has a few extra steps than your average cake recipe. Honey: Honey sweetens the mascarpone frosting and also adds some flavor.Mascarpone: Similar to cream cheese, but much richer! Make sure your mascarpone is cool but not fridge cold when you make the frosting.Green food coloring: Optional, but recommended to lightly color the batter.If you don’t have any buttermilk, you can make a substitute in about 5 minutes. Buttermilk: Creates a tender crumb and keeps the cake moist.The cake won’t taste like almond extract, it simply complements the pistachios. Almond extract: Adds a subtly sweet nuttiness to the cake batter.Cake flour: I highly recommend cake flour for a softer, lighter cake. If you don’t keep any on hand, you can make your own using cornstarch and regular flour.My favorite brand is Wonderful pistachios. ![]()
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