The pistachio cake recipe is a variation of the same base recipe used in the Lemon Drop Cake and the Holiday Spice Cake with Eggnog Buttercream. You beat butter and shortening, add in sugar and vanilla, mix in an egg, and alternately add in the dry ingredients (cake flour, all-purpose flour, baking powder, baking soda, salt, ground pistachios, and chopped pistachios) and ice water. Finally, you fold in three egg whites that have been beaten with cream of tartar to soft peaks. You divide the batter between three 8-inch cake pans and bake.
The frosting is also a variation of the standard Baked cooked buttercream. You cook flour, sugar, milk, and flour until the mixture comes to a boil and thickens, and then transfer it to a mixing bowl and beat it until cool. You incorporate softened butter, beat it until light and fluffy, and mix in vanilla and honey.
Baked has been fantastic. I'm so glad that this cake continues that perfect and delicious track record!
Recipe: "Aunt Sassy Cake" from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito.
- "Baked Sunday Mornings: Holiday Spice Cake with Eggnog Buttercream," December 23, 2012.
- "Sunshine on a Plate: Lemon Drop Cake," June 8, 2011.