Delicious Pistachio Cake Recipe| With Pistachio Cream

#pistachio #cake #recipe #dessert #shorts
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This light and fluffy one bowl pistachio cake is made from scratch with real pistachio and almond flavors, this rustic-chic pistachio cake is full of flavor, and topped with a pistachio cream cheese frosting for the most perfectly moist cake with a tender crumb! No artificial flavors, not even any food coloring. We’re relying on the natural green and yellow hue of pistachios to give it that lovely bright green color, and the flavor is unimaginable. If you’re a pistachio lover, then you must try this unbelievably pistachio cake. Enjoy~!! ^^
*Ingredients:
Pistachio Cake:
Buttermilk (at room temp) 220g
Granulated Sugar 150g
Salted Butter(melted) 113g
Eggs 2 each
Sour Cream (at room temp) 120g
Vanilla Extract 2 tsp
Almond Extract 1 tsp
All-purpose Flour 240g
Salt 1/2 tsp
Baking Powder 3/4 tsp
Baking Soda 3/4 tsp
Pistachio Nutmeats 270g
(whole kernels, unroasted & unsalted)
Pistachio Cream Cheese Frosting:
Cream Cheese 145g
Heavy cream 155g
Powdered sugar 80g
Vanilla Extract 1tsp
Pistachio Butter 85g
Salt Pinch
*Baking pan size : 8-inch square baking pan
*Instructions:
1. In a large bowl, soak 270g pistachios in boiling water for 2-3 minutes. Then dry with paper towels and remove the shells. (This will help the cake to have a brighter green color and a better taste). After removing the shell, the pistachio will be less than 270g. Bake at 300 F for 20 minutes. Then Blend the pistachios: In a food processor, process the pistachios into 3 different kinds of crumbs(~42g Coarsely chopped pistachios, ~126g finely chopped pistachios, and ~85g pistachio butter. Crunchy or creamy it depends on what texture you like). Set aside.
2. Preheat the oven to 350F. Grease and line an 8x8” baking pan with parchment paper. Set aside.
3. Brown the butter. Add the butter to a pan over medium heat. Allow to slightly brown, while stirring continuously (~4 mins). Remove from heat and set aside to cool slightly.
4. In a large bowl, whisk together the granulated sugar and browned butter, until well combined.
5. Add in eggs, sour cream, vanilla extract, and almond extract, mix well.
6. Sift in the same bowl AP flour, baking powder, baking soda and salt, add in 126g finely chopped pistachio and buttermilk, fold everything together into a smooth batter with no flour clumps and chopped pistachio evenly distributed throughout.
7. Pour the batter into the prepared baking pan, and bake for 45 minutes, or until a toothpick comes out clean. ( If the cake starts to brown too much before finished, tent the pan with foil in the last 15 mins of baking.)
8. Remove the cake from the oven, and allow the cake to cool in the cake pan for 10 minutes before transferring it to a cooling rack to cool completely before frosting.
9. Make the pistachio cream cheese frosting: In a large bowl, whisk the cold cream cheese until it's smooth and looser in texture.
10. Add the cold heavy cream, powdered sugar, vanilla extract and a pinch of salt, and whisk until soft peaks form.
11. Add in 85g pistachio butter, gently fold in the cream until the pistachio paste is evenly distributed throughout. Do NOT over-mix.
12. Spread the pistachio cream cheese frosting on top of the cooled pistachio cake all the way to the edges, using a small spatula or the back of a spoon to add some decorative swirls and swoops.
13. Sprinkle 42g coarsely chopped pistachio as decoration.
*Storage:
The Pistachio Cake keeps well in a closed container in the fridge for 3-4 days.