pistachio cake with whipped cream frosting

Pistachio = Pretty

pistachiocake

I made this cake for my in-laws.  I regret not making it earlier. The nuttiness of the cake is perfectly balanced by the fluffy whipped cream frosting.

It’s a very classy cake.  It’s classiness is the addition of pistachio meal to the batter.  Most of the pistachio cake recipes out there usually call for pistachio pudding, I believe it has a strong after taste. Using real pistachio takes this cake to another level.

pistachio3

Shelling the pistachio takes time, but other than that it’s pretty straight forward. I didn’t spend much time decorating the cake.  I just wanted to get it done before in-laws arrive.  I’m hoping for better looking cake next time.  InshaAllah!

My mother in law told my husband that she couldn’t put the spoon down while eating, so I guess it was a winner.  Yessssss.

pistachiocake2

You will need:

  • 2 cups self rising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup fine sugar
  • 1 cup pistachio flour (recipe follows)
  • 3 large eggs
  • 3/4 cup plain yogurt
  • 1/2 cup milk
  • 1 cup oil
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon almond extract

In a large nonstick pan heat approximately 2 cup of peeled pistachio toast them carefully without burning them.

Allow them to cool before processing into a fine powder in your food processor.

Sift the meal once. Measure 1 cup (fully packed) of the pistachio meal. Keep the leftovers for the frosting.

Preheat your oven to 350* F.

Grease 3 8″ pan round cake pans or 9X13 pan.

In a large bowl sift the flour, pistachio powder, baking soda, baking powder, and salt. Set aside.

In a separate bowl combine eggs, vanilla essence, almond extract, and sugar until they become pale in color.

Slowly add in the oil, use the whisk to combine.

In a separate bowl add yogurt and milk and mix well.

Gently mix the dry ingredients alternately with the yogurt mixture into the egg mix in 3 separate additions starting and ending with the flour.

Evenly pour the batter into the pans.

Bake for 25-35 minutes or until toothpicks come out clean.  (mine took exact 30 mins) Larger pan takes longer baking time.

Cool the cake completely before frosting.

For the frosting you will need:

  • 2 cups heavy cream (I used 35% whipping cream)
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • Leftover pistachio powder

Using whisk attachment of your stand mixer.  Beat the cream cheese with powdered sugar until well combined.

On a low speed add whipping cream, gradually increase the speed until stiff peaks form.  Be careful not to over mix.

Fold in pistachio powder.  Keep some aside if you plan on garnishing the cake.

Enjoy!!

Adapted from yeast to zest

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