Pistachio Cake with Honey Vanilla Buttercream

This pistachio cake with honey vanilla buttercream frosting is a true celebration cake - with a light crumb and a delectable frosting, it's the kind of cake that you will never forget after that first bite.

Yield: 1 triple layer 8-inch cake

Ingredients
For the cake

• 1 cup shelled pistachios
• 2½ cups cake flour
• ¾ cup all purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• ¾ tsp salt
• 1 cup unsalted butter, softened
• 1¾ cups sugar
• 1 tbsp vanilla extract
• 1 large egg
• 3 large egg whites, at room temperature
• ¼ tsp cream of tartar

For the buttercream

• 1½ cups sugar
• ⅓ cup flour
• 1½ cups milk
• ⅓ cup heavy cream
• 1½ cups unsalted butter, soft, cut into small pieces
• 1 tsp vanilla extract
• 3 tbsp honey

Instructions

1. Preheat the oven to 325. Grease and line three 8-inch cake pans with parchment paper.
2. In the bowl of a food processor, pulse the pistachio meat until it is coarsely chopped. Remove 2 tbsp to a small bowl. Pulse the remaining pistachios until they have almost a powder-like consistency. Transfer to a large bowl and whisk together both the roughly chopped and fine pistachios with the all purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter in the stand mixer for 3 minutes. Add in the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. Add in the egg and mix until just combined.
4. Turn the mixer to low. Pour 1½ cups ice water into a measuring cup. Add the flour/pistachio mix to the batter in three additions, alternating with the ice water, mixing each time until just combined. Scrape down the bowl and mix on low speed for a few more seconds.
5. ......................................

for full recipes please see : foodandcake789.blogspot.com

Share this post