Indulge in the irresistible taste of a homemade pistachio cake with this easy-to-follow recipe! In this delicious tutorial, I will guide you through the steps to create a moist and flavourful pistachio cake. Whether you're a baking enthusiast or simply looking to impress your friends and family with a delightful dessert, this pistachio cake will surely become a favourite. 💚💚💚
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Pistachio Cake Sponge Ingredients: ALL ROOM TEMP
• 250g unsalted butter, softened
• 200g granulated sugar
• 4 large eggs
• 1/2 teaspoon Pistachio or Almond Essence
• 100ml buttermilk
• 200g Roasted Pistachio (90g Pistachio Butter + 80g Ground Pistachio for sponge)
• Additional 30g Pistachio Butter for the filling.
• 210g all-purpose or plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
Instructions:
• Roast the Pistachio for 10mins at 165°C and let it cool.
• Place the pistachios in a food processor and pulse until finely ground. Take half of it out and continue grinding the rest until it forms a paste.
• Add 2 tsp of veg oil if you are finding your food processor is not blending the pistachios properly.
• Preheat your oven to 165°C. Line three 6-inch round cake pans with parchment paper.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use a hand mixer or stand mixer for this step.
• Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure all the ingredients are well incorporated.
• Combine together buttermilk, pistachio butter, and pistachio/almond essence and add it to the cake batter.
• If desired, add a few drops of green food coloring to the batter and mix until evenly distributed. This step is optional but adds a vibrant green color to the cake.
• Sift all your dry ingredients - all-purpose/plain flour, baking powder, salt and ground pistachio
• Gently fold with spatula until just combined. Do not overmix.
• Divide the batter equally between the prepared cake pans, spreading it out evenly.
• Bake in the preheated oven for about 25-30 minutes, or until the cakes are brown on top and a toothpick inserted into the centre comes out clean.
• Remove the cakes from the oven and let them cool in the pans for about 15 minutes. Then transfer them to a wire rack to cool completely.
American Buttercream Ingredients:
500g unsalted butter, at room temperature
350g powdered sugar
2 teaspoons vanilla extract (optional)
Instructions:
• In a large mixing bowl, beat the butter until creamy using an electric mixer or stand mixer with the paddle attachment. Beat for about 2-3 minutes until the butter is smooth.
• Add the powdered sugar and mix in with spatula.
• Mix with whisk on medium-high and beat for about 3-5 minutes until the buttercream becomes light and fluffy. Scrape down the sides of the bowl occasionally to ensure everything is well mixed.
• Add a few drops of food coloring to achieve the desired shade. Mix until the colour is evenly distributed throughout the buttercream.
• Once the buttercream is ready, it can be used immediately to frost cakes. If you're not using it right away, store it in an airtight container in the refrigerator. Before using chilled buttercream, let it come to room temperature and give it a quick re-whip to restore its smooth texture.
Pistachio Filling:
100g American Buttercream
30g Pistachio Butter
You can also use any other buttercream for this recipe. Here are all my other buttercream recipes.
Italian Meringue Buttercream - ua-cam.com/video/p2eWhc7nx1Y/v-deo.html&ab_channel=MinteaCakes
Swiss Meringue Buttercream - ua-cam.com/video/_co8gZpHiIk/v-deo.html&ab_channel=MinteaCakes
Music by BGM President