A moist and deliciously nutty Pistachio cake recipe from scratch is featured in this video. This moist cake recipe makes two 6 inch cakes each with three layers of lusciousness. The cakes are filled with Matcha tea buttercream, soaked and drizzled in Blackberry Bellini simple syrup and topped off with Vanilla Italian meringue buttercream. Enjoy!
To see the sequel to this and watch the layering and decorating go here.
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Recap and Recipe for Pistachio Cake Recipe From Scratch / Cakes with Lorelie
Ingredients:
2 cups Pistachios
2 -1/3 cups sifted and then measured cake flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 -1/2 sticks unsalted butter
1 3/4 cups granulated sugar
2 egg yolks
4 egg whites
3 tsp vanilla
1 -1/2 cups buttermilk
Method:
Process the Pistachios until finely ground, measure out 1 – 1/2 cups and put the rest aside to use for decoration.
in a bowl add the flour, baking powder, baking soda and salt, then mix in the nuts.
In your mixer bowl add the softened butter and the sugar. Beat for 3 minutes or until creamy.
Add the yolks and mix until blended.
In a clean mixing bowl beat the egg whites until stiff but not dry.
Add the vanilla to the buttermilk.
In three additions add the wet and dry ingredients alternately to the butter and sugar mixture. Mix for about 1 minute on medium and scrape the bowl after each addition. If using 6 inch pans fill them with 1 – 1/2 cups of batter each. Bake at 325 F convection or 350 F regular oven until light golden. Cool and flip out of pans, wrap and refrigerate or freeze.
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Pistachio Cake Recipe From Scratch / Cakes with Lorelie