This will be the last blog post until next holidays because school starts tomorrow, and as you already know, I don’t have time during the term to blog. So I hope you enjoy this blog post, it is a bit of a different flavour combination than usual.This recipe is actually from Molly Yeh, and it’s light and fluffy and so moist. The flavours also work really well together with the nutty, spiced-cake and tartness of the buttercream it isn’t overly sweet.And this cake is obviously a naked cake which used to be and still is one of the biggest cake trends. Sometimes I do prefer it over a drip cake simply because it is less trouble and work. Like you don’t have to wait for the glaze to cool or making sure if the frosting is perfect. A naked cake is meant to be a bit rustic with some of the cake layers showing through. I also really like this cake stand which I got from the Finders Keepers Markets and it matches the cake perfectly. I also used it in my previous sponge cake blog post.Then these are photographs of the inside; as you can see the cake has a slight green hue due to the pistachios. You can add green food colouring of course if you want the colour to pop, but I prefer keeping it natural.I hope you enjoyed this post, my last one for about 3 months. One of my favourite parts about blogging is actually having the opportunity to somehow inspire people, and when I read your comments or receive messages from you guys it makes my day. I cannot thank you enough.
Pistachio and Cardamon Cake with Lemon Buttercream
Pistachio and Cardamon Cake
Cake recipe adapted from Molly Yeh.
- 95g roasted, unsalted pistachios (unshelled)*
- 350g sugar
- 330g plain flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 240ml buttermilk**
- 120ml oil
- 2 tsp vanilla bean paste
- 180ml water
- Preheat the oven to 350ºF/180ºC. Grease and line four 6-inch round cake tins or two 8-inch cake tins.
- Place the pistachios in a food processor/blender and grind until fine, small crumbs form (should be a pistachio meal).
- In a large bowl, whisk together the dry ingredients: pistachio crumbs, sugar, flour, baking powder, baking soda and salt.
- In a medium bowl, whisk together the wet ingredients: eggs, buttermilk, oil, vanilla bean paste and water.
- Add the wet ingredients to the dry ingredients and stir until just combined. Distribute batter evenly between cake pans and bake for 25 minutes until golden brown, or until a toothpick inserted in the cake comes out clean.
- Allow to cool in tins for 20 minutes then turn onto a cooling rack. Set aside to cool completely.
*If you cannot find unsalted pistachios, you can use salted pistachios but you will have to omit the salt.
**Buttermilk can be made by combining 240ml of milk and 1 tbsp of white vinegar/lemon juice.
- 200g butter, room temperature
- 330g icing sugar
- 2 tsp vanilla bean paste
- 3 tbsp lemon juice (about half a lemon)
- 1-3 tbsp milk, if needed
- In a stand mixer bowl fitted with a paddle attachment, beat the butter until pale in colour – about 6 minutes. Add the icing sugar a half cup at a time, mixing on high between each addition. Make sure you scrape down the sides of the bowl occasionally.
- Once all the sugar is combined, add the vanilla and lemon juice. Add the milk if needed to loosen up the frosting. Beat on high for a further 3 minutes.
- Set aside until ready for assembly.
- Fresh flowers, to decorate
- Trim and level the cakes with a serrated knife or cake leveller so that the the top is completely flat/even.
- Put the first layer of cake onto your cake stand/platter and spread a generous amount of lemon buttercream.
- Place the next layer of cake on top, and continue until all layers are complete.
- Spread a thin amount of vanilla frosting around the cake to secure any crumbs (this is called a crumb coat). Refrigerate for 30 minutes.
- Remove from the fridge, and this time – spread a slightly thicker layer of vanilla buttercream as the final coat. Gently run a cake scraper around the sides to get the desired “naked” effect.
- Decorate with fresh flowers, then serve and enjoy!