Very few people know my story with pistachios. It started a while back when someone asked me to bake cupcakes for a sweet fifteen, 3 flavours were asked. Chocolate cake with pure chocolate frosting, lemon cake with limoncello frosting and vanilla cake with stuffed strawberry preserve and Swiss meringue buttercream. The cupcake stand was crown with a small cake with pistachio frosting.
I never did the pistachio flavour before. So I accepted this request and the same day I started a research on Pistachio frosting recipe.
The research was not that easy to do. I finally found 3 type of approach with pistachio: pistachio cream (frosting with pistachio cream from Italy – I found the cream at Les Douceurs du marché – Atwater market); with pistachio paste (found at Gourmet Laurier on Laurier street, Montreal) and crushed pistachio (blanched and finely crushed).
The pistachio buttercream I did was made with butter, powder sugar and pistachio cream. The taste was good but not enough predominant. Finally too light for my taste.
Two weeks after, I get an other request for pistachio, this time it’s for a cute little one of two years old. We’re going for a pistachio cake. Hmmm is it me, or I believe I’m meant to go through the process of having the perfect recipe.
What I love throughout my experiences, it’s to push myself over the limit for flavour. Everything is a question of taste.
So here we go, back to square one, except making a pistachio cake seem easier when it comes to the prep. After making a version of pistachio cream, an other one with pistachio paste and the other one with crushed pistachio (two times believe me I’ve become a pro), I found myself becoming addict to pistachio cake.
Here’s the recipe :
1 cup of pistachio, blanched and without skin
1 cup of non-white all purpose flour
2 teaspoon of baking powder
1 teaspoon of powder cardamom
¼ teaspoon of salt
½ cup milk
¼ teaspoon of Madagascar vanilla
½ cup of non-salted butter
¾ cup of sugar
3 large eggs
4-5 hrs before making the cake, take out your ingredients so they get to room temperature. Preheat the oven at 350. Butter you pans (2-6 inch or one 13×9 inch) and put a parchment paper in the bottom (this will help your cake to come out).
Boiled a small pot of water. When the water is boiling, put your pistachios (without shells) for 5 minutes. When done, poor the water out and put the pistachios on a towel and rolled it so the skin will come out easy. After, crush everything in your culinary robot, approx 5 minutes (or the necessary time it takes to crush them completely or not – your choice). Add the flour, baking powder, powder cardamom and salt. Put aside.
Measure your milk and vanilla together.
Cream the butter and sugar (at least 5 minutes or more – until it whipped and becomes fluffy). Add one egg at the time and mix well between the eggs. After, on lower speed, add a part of the pistachio mixture (remember the one you did with the flour) and milk in alternate, mix until combined (be careful not to over mix).
Put the mix, equal parts in your pans and bake for approximately 45-50 minutes (in the center of the oven). I recommend to verify after 25 minutes with a cake tester. If the tester come out humid of cake batter, it’s not ready.
When the cakes are ready. Take them out and let them cold 10 minutes in the pans. Take a knife and insert it around, so if the cake is sticky it will come out more easily. Let the cakes completely cool before putting any cream on it.
It’s very good with whipped cream in the summer or simply cover it with a strawberry buttercream.