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Two layer pistachio cake with cream cheese frosting. This cake is light and fluffy and tastes divine. If using salted pistachios then make sure to add just a pinch of salt as a 1/2 tsp would be too much!
Two layer pistachio cake with cream cheese frosting. This cake is light and fluffy and tastes divine. If using salted pistachios then make sure to add just a pinch of salt as a 1/2 tsp would be too much!
Prep Time30 minsCook Time35 minsTotal Time1 hr 5 mins
Pistachio Cake 1.50 cup unsalted pistachios 2 cups plain flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt 1 cup room temperature unsalted butter 1 cup honey ½ cup sour cream 1.50 cup milk 1 tbsp vanilla extract 3 large egg whites (plus 1 tsp lemon juice)Frosting ¾ cup room temperature butter 8 oz cream cheese 3 cups powdered sugar 2 tsp honey 1 tsp vanilla extract 2 tbsp milk
11. Preheat the oven to 180C, grease and flour two 8 inch baking tins with olive oil. In a food processor pulse the pistachios until a crumbly like flour forms. Be careful not to over pulse.
2. In a large bowl combine the flour, baking powder, baking soda, salt and pistachio flour.
3. In another large bowl using an electric hand whisk beat together the 3 eggs whites and tsp of lemon juice. Beat until soft peaks begin to form, about 2-3 minutes. Set aside.
4. In yet another large bowl use the hand whisk to beat together the unsalted butter, honey, vanilla extract. Whisk in the milk and sour cream.
5. Add the wet ingredients to the dry ingredients and combine, then lastly fold in the egg white mixture.
6. Divide the mixture between the two baking tins and bake for 30-35 minutes in the oven or until a toothpick inserted into the middle comes out clean.
7. Meanwhile to make the frosting use an electric hand mixer to beat together the butter, honey, vanilla extract, cream cheese and milk. Refrigerate for at least an hour.
8. Once the cakes have cooled completely spread some frosting over one cake and place the second on top, then spread the rest of the frosting on top of the second layer and around the sides. Grind a handful of pistachios until crumbly and sprinkle on top of the cake. Raspberries, blueberries or blackberries also go well on top.
1. Preheat the oven to 180C, grease and flour two 8 inch baking tins with olive oil. In a food processor pulse the pistachios until a crumbly like flour forms. Be careful not to over pulse.
2. In a large bowl combine the flour, baking powder, baking soda, salt and pistachio flour.
3. In another large bowl using an electric hand whisk beat together the 3 eggs whites and tsp of lemon juice. Beat until soft peaks begin to form, about 2-3 minutes. Set aside.
4. In yet another large bowl use the hand whisk to beat together the unsalted butter, honey, vanilla extract. Whisk in the milk and sour cream.
5. Add the wet ingredients to the dry ingredients and combine, then lastly fold in the egg white mixture.
6. Divide the mixture between the two baking tins and bake for 30-35 minutes in the oven or until a toothpick inserted into the middle comes out clean.
7. Meanwhile to make the frosting use an electric hand mixer to beat together the butter, honey, vanilla extract, cream cheese and milk. Refrigerate for at least an hour.
8. Once the cakes have cooled completely spread some frosting over one cake and place the second on top, then spread the rest of the frosting on top of the second layer and around the sides. Grind a handful of pistachios until crumbly and sprinkle on top of the cake. Raspberries, blueberries or blackberries also go well on top.
Ingredients
Directions
1. Preheat the oven to 180C, grease and flour two 8 inch baking tins with olive oil. In a food processor pulse the pistachios until a crumbly like flour forms. Be careful not to over pulse.
2. In a large bowl combine the flour, baking powder, baking soda, salt and pistachio flour.
3. In another large bowl using an electric hand whisk beat together the 3 eggs whites and tsp of lemon juice. Beat until soft peaks begin to form, about 2-3 minutes. Set aside.
4. In yet another large bowl use the hand whisk to beat together the unsalted butter, honey, vanilla extract. Whisk in the milk and sour cream.
5. Add the wet ingredients to the dry ingredients and combine, then lastly fold in the egg white mixture.
6. Divide the mixture between the two baking tins and bake for 30-35 minutes in the oven or until a toothpick inserted into the middle comes out clean.
7. Meanwhile to make the frosting use an electric hand mixer to beat together the butter, honey, vanilla extract, cream cheese and milk. Refrigerate for at least an hour.
8. Once the cakes have cooled completely spread some frosting over one cake and place the second on top, then spread the rest of the frosting on top of the second layer and around the sides. Grind a handful of pistachios until crumbly and sprinkle on top of the cake. Raspberries, blueberries or blackberries also go well on top.
Notes