Mobile
Wednesday, May 18, 2011
Dessert / cake Pistachio Cake
Posted By Priscilla Tsai on Wed, May 18, 2011 at 4:49 PM
This pistachio cake is more of a humble tea cake rather than a show-stopping, fine-crumbed, moist birthday cake.
But despite the lack of luscious layers of cake and frosting, and being diminutive in stature, the flavors are big and impressive.
The nutty flavor from roasted pistachios is accented by a dash of cardamom spice, giving the cake an Indian flair. Served with a dollop of raspberry-flavored whipped cream and a dusting of ground pistachios, you've got a unique and exotic cake perfect for afternoon tea.
The recipe comes from Epicurious.com. Get the recipe here. Following other bakers' advice, I decreased the amount of pistachios to 1 cup, decreased the butter to 1 stick, and decreased the sugar to 3/4 cup.
I thought the resulting cake was perfectly sweet, though a tiny bit dry – next time I'll add a bit of the butter back in.
To make the raspberry whipped cream: whip fresh heavy whipping cream, add sugar to taste, flavor with a drop of raspberry extract, and color it with a teeny amount of red food coloring.
Speaking of...
-
Three questions for Kaitlyn Carfagno, owner of SAS Cupcakes
Jan 20, 2016 -
Today's Top 5: Saturday
Jun 6, 2015 -
Reverb Fest, Snug 600 announce lineups
Mar 31, 2015 - More »
Comments
Showing 1-1 of 1
Latest in Eat My Charlotte
More by Priscilla Tsai
-
Learn to cook with tomatoes with Chef Gene Briggs
Aug 10, 2011 -
Aug. 16: Beer and Oyster Pairing
Aug 8, 2011 -
Roasted Shrimp Orzo Salad
Aug 8, 2011 - More »
-
Back of the Box: No Boil Classic Lasagne 5
Not having to boil the noodles rocks!
-
Photos: Mint Museum's Allure of Flowers After Hours
A peek into a fancy foodie fundraising event that incorporated flowers into, well, everything.
