Welcome to our kitchen where we’re whipping up a delightful treat that’s sure to impress – Pistachio Cake! Bursting with the nutty flavor of pistachios and topped with a creamy frosting, this cake is perfect for any occasion. Whether you’re a seasoned baker or just starting out, follow along as we guide you through each step to create a Pistachio Cake that will steal the show.
Ingredients:
For the Cake:
– 1 and 1/2 cups shelled pistachios, unsalted
– 1 and 1/2 cups all-purpose flour
– 1 and 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 3/4 cup plain Greek yogurt
For the Frosting:
– 1/2 cup unsalted butter, softened
– 8 ounces cream cheese, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract
– 1/2 cup shelled pistachios, chopped (for garnish)
Cooking Process:
Step 1: Preparing the Cake Batter
- 1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2. In a food processor, pulse the shelled pistachios until finely ground, but be careful not to over-process them into a paste.
- 3. In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, baking soda, and salt until well combined.
- 4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- 6. Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, and mix until just combined. Be careful not to overmix.
Step 2: Baking the Cake
- 1. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- 2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- 3. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 3: Making the Frosting
- 1. In a mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.
- 2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- 3. Mix in the vanilla extract until incorporated and the frosting is smooth and spreadable.
Step 4: Assembling the Cake
- 1. Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.
- 2. Spread a layer of frosting over the top of the cake layer, then place the second cake layer on top.
- 3. Frost the top and sides of the cake with the remaining frosting, using a spatula to create a smooth finish.
- 4. Sprinkle the chopped pistachios over the top of the cake for garnish.
Step 5: Serving and Garnishing
- 1. Slice the Pistachio Cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
- 2. For an extra touch of elegance, garnish each slice with a whole pistachio or a dusting of powdered sugar.
Notes and Helpful Tips:
1. Room temperature ingredients: Ensure that your eggs, butter, and cream cheese are at room temperature before starting to ensure a smooth and evenly textured cake batter and frosting.
2. Ground pistachios: For best results, use unsalted pistachios and grind them just until they reach a fine texture. Over-processing can result in a dense cake texture.
3. Even baking: Rotate the cake pans halfway through baking to ensure even browning and rising.
4. Storage: Store any leftover Pistachio Cake in an airtight container in the refrigerator for up to 3-4 days. Bring it to room temperature before serving for the best flavor and texture.
With these detailed instructions and helpful tips, you’ll be able to create a Pistachio Cake that’s both visually stunning and incredibly delicious. Enjoy the nutty flavor and creamy frosting in every bite!