Pistachio Raspberry Cake

• porsiyonlar: 14 servings
• aktif süre: 2 hours
• toplam süre: 2 hours 40 minutes

Malzemeler

2 1/4 cup all-purpose flour (287 grams)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

8 tbsp unsalted butter (room temperature (113 grams)

1/4 cup vegetable oil (60 ml)

1 1/2 cup granulated sugar (300 grams)

2 large eggs (room temperature)

2 tsp vanilla extract

1/4 tsp almond extract (optional)

1 1/4 cup buttermilk (295 ml)

3/4 cup ground pistachios (90 grams)

1 drop green food coloring (optional)

2 cups raspberries (280 grams)

1/4 cup sugar 50 grams (or any sweetener, you can use maple syrup or honey as well)

2 tbsp lemon juice

1 1/2 tbsp cornstarch

3 tbsp water

1 3/4 cup white chocolate (297 grams)

2/3 cup heavy cream (157 ml)

2/3 cup pistachio paste (homemade or store-bought 161 grams)

1 1/2 cup unsalted butter (softened (339 grams)

3 1/2 cups powdered sugar (437 grams)

3/4 cup pistachio ganache (recipe above)

1/4 tsp almond extract (optional)

2 tsp vanilla extract

Fresh raspberries

Chopped pistachios

Yöntemler

Pistachio Cake

Pre-heat the oven to 350ºF. Grease three 8-inch round cake pans, line with parchment paper on the bottom and grease the parchment paper. Set aside.

Whisk together the flour, baking powder, baking soda, salt, and set aside.

Beat the butter, oil, and sugar together with a mixer on medium speed for 2 minutes.

Add the eggs, vanilla, and almond extract, beat for another minute to combine. Scrape the sides of the bowl as needed.

Add half of the flour mixture to the bowl. Stir on the lowest setting just until combined.

Add half of the buttermilk, stir to combine.

Next add the remaining flour mixture and stir.

Add the remaining buttermilk and mix.

Finish by adding the pistachios and fold with a spatula to combine. Also add the food coloring if using. Only one little drop of food coloring will go a long way and help enhance the color of the cake and keep it a vibrant green.

Divide the batter evenly between the three pans.

Bake in the pre-heated oven for about 25 to 30 minutes, until a toothpick inserted in the cake comes out clean.

Let the cakes cool down for 10 minutes, then flip onto a cooling rack and let them cool down completely. If not assembling the cake on the same day, wrap the cakes individually in plastic wrap and place them in the fridge or freezer. They will store well in the freezer for up to 2 months, or in the fridge for up to 2 days.

Raspberry Jam

Place raspberry, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, for 5-10 minutes. If mixture becomes dry, add a tablespoon of water (or more lemon juice), to the pan.

Dissolve the cornstarch in the water.

Add it to the pan and cook for 1 minute until the jam is thick.

Remove it to a small bowl, you can strain if you don’t like the seeds. Let it cool in the fridge until completely chilled.

Pistachio Ganache

Mix the heavy cream and pistachio paste together.

Heat up the mixture until 175ºF, or until very hot in the microwave, before it comes to a boil.

Pour the cream into the white chocolate through a strainer, to retain any bits of pistachio nuts in order to obtain a smooth ganache. Squeeze the mixture well to ensure only the bits of nuts are being retained by the strainer. Mix with a whisk until the chocolate melts entirely.

Let the ganache cool down at room temperature for about 2-3 hours, or place it in the fridge. If you place it in the fridge it should take about 1 hour to thicken, make sure to give it a stir every 10 minutes or so.

You can leave the ganache in the fridge for longer or make it ahead, if the ganache gets too hard, let it sit at room temperature until it softens up.

Pistachio Buttercream

Beat the butter with a mixer for 3 minutes on medium high speed, until fluffy.

Add the powdered sugar and start mixing on low, then add the pistachio paste and continue mixing.

Raise the speed to medium and whip for three minutes until fluffy.

If the buttercream looks dry, add a bit of heavy cream to make it smoother. And if the buttercream looks too runny, add a bit more powdered sugar to firm up the consistency.

Add the vanilla and almond extract and mix to combine.

The next step is optional but can be helpful, mix the buttercream on low speed with the paddle attachment for 10 minutes, or by hand using a spatula for about 5 minutes or for as long as you can mix it by hand, this will eliminate air bubbles and make the buttercream silky.

To assemble

To assemble the cake, place one cake layer on the cake plate or turntable. Pipe a ring of buttercream around the edges, to contain the filling when stacking.

In the center of the cake, add about 1/2 cup of ganache and spread around. Then spread some jam on top.

I actually piped the ganache on a spiral, and then piped the jam inside, but you can spread the ganache on the bottom and then spread the jam on top.

Top with another cake layer. Repeat the filling.

Top with the final cake layer.

Spread a generous amount of frosting around the cake, and use a bench scraper to smooth the sides, and an offset spatula to smooth the top, by swiping the edges with the spatula coming towards you at a slight angle. I just kept the cake semi-naked by spreading just one layer of frosting around it.

You can do a thicker frosting coating on the cake if you wish.

To decorate the top, I piped some buttercream and placed some raspberries and chopped pistachios on top.

Storage

Store the cake in the fridge covered for up to 3 days.

To freeze: slice individual slices and wrap each individually in plastic wrap, place in an airtight container or freezer bag, and freeze for up to 3 months.

You can also freeze the whole cake. I made miniature cakes from this recipe and froze the whole frosted mini cake by wrapping it in plastic and placing in an airtight container in the freezer.

Beslenme

• Porsiyon Boyutu: 1 slice
• Kalori: 250 kcal