Buttery Pistachio Cake Food

BUTTERY PISTACHIO CAKE WITH CREAM CHEESE BUTTERCREAM AND BLACKBERRY COMPOTE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with nonstick cooking spray.
• In a stand mixer fitted with the paddle attachment, cream the sugar, pistachios, butter and salt on medium speed. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
• Add the flour and baking powder and mix on low speed until smooth. Pour into the prepared cake pans and bake until a tester inserted in the center comes out clean, 20 minutes. Cool the cakes in the pans on racks for 10 minutes, then invert onto the racks and cool completely.
• For the blackberry compote: Combine the blackberries, sugar and lemon juice in a saucepan. Bring to a boil over low heat. Let cool.
• For the buttercream: Combine the sugar and 3/4 cup of the water in a pot and bring to a boil. Combine the cornstarch with the remaining 1/4 cup water in a small bowl and add to the boiling sugar mixture. Combine the white chocolate chips and vanilla in a large heatproof bowl. Pour the boiling sugar mixture over the white chocolate chips and mix well. Let cool to room temperature.
• Pour the melted chocolate mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and mix on low speed until incorporated, then mix on medium speed until light and fluffy. Add the cream cheese and mix until combined.
• To assemble: Place a cake layer, top-side up, on a cardboard disc. Pipe a 1-inch border of buttercream around the top and fill in with 2 scoops of buttercream. Spread 1 scoop of blackberry compote evenly on top. Stack the second cake layer, top-side down and repeat with the buttercream and compote. Set the final cake layer, top-side down, on top. Frost the top and sides of the cake with buttercream.

BUTTERY PISTACHIO CAKE

Steps:

• Set oven to 350 degrees (second-lowest oven rack).
• Butter a 13 x 9-inch baking dish, line bottom with parchment paper, then dust with flour, shaking out any excess flour out of pan.
• Pulse the pistachio nuts in a food processor until finely ground (careful not to over-grind them into a paste).
• Add in 1 cup flour, baking powder, cardamom and salt; pulse one or two times to combine.
• In a cup whisk together the milk and vanilla.
• In a bowl beat the butter and sugar with an electric mixer until fluffy (about 4-5 minutes, this is important, must beat/mix for 4-5 minutes!).
• Add in eggs one at a time beating well after each addition.
• Alternately add in the pistachio/flour mixture and milk on low speed of mixer JUST until combined.
• Transfer the batter into prepared baking dish.
• Bake for about 20-22 minutes, or until cake tests done.
• Cool for about 10 minutes, then run a knife around edges of cake to loosen, invert onto a rack, or slice the cake from the pan.
• Serve warm or room temperature.

PISTACHIO CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
• Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
• To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.

PISTACHIO CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
• Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You'll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
• Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• Prepare the cream cheese frosting (see note below).
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting all over the top and sides. (I used a bench scraper to smooth out the sides.) Decorate with garnishes, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for 5 days.