https://www.copymethat.com/r/V6gHC7yxD/moist-pistachio-cake/
137380202
E3klkvt
V6gHC7yxD
2024-05-21 17:50:24
Moist Pistachio Cake
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Prep 15min, Cook 30min, Cool 90min. Use the grams and not the cups for measurement for this recipe.
Ingredients
- subheading: Pistachio Cake:
- 1¼ cups ( 175 g) pistachios - raw, unsalted
- 2⅓ cups ( 300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup ( 25 g) cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup ( 113 g) unsalted butter - room temperature
- ½ cup ( 105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups ( 332 g) white granulated sugar
- 3 large eggs - room temperature
- 1 tbsp vanilla extract/essence
- ½ tsp almond extract/essence
- 1 tsp white vinegar
- 1½ cups ( 336 g) buttermilk - room temperature, see note 5 if using a homemade buttermilk substitute
- Few drops green food coloring (optional) - gel and liquid are both fine as you only use a small amount
- subheading: Pistachio Cream Cheese Frosting:
- 1½ cups ( 340 g) unsalted butter - room temperature
- 3 cups ( 375 g) powdered sugar - also known as icing sugar/confectioners sugar
- 1½ tsp vanilla extract/essence
- ½ tsp almond extract/essence
- ½ cup ( 120 g) whipping or heavy cream - room temperature
- ½ cup ( 112 g) cream cheese - cold, use a firm cream cheese (not a spreadable one)
- ½ cup ( 70 g) pistachios - unsalted, processed into fine crumbs
- Few drops green food coloring (optional) - gel and liquid are both fine as you only use a small amount
Steps
Directions at cakesbymk.com
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