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pistachio cake

Now that I’ve gotten a few bigger projects out of the way — hooray! And more soon on all of that, eee — I have a little more time again to do the things I like: read books with pages, fuss endlessly over our charges, get excited about summer events (I might make another wedding cake!), this year’s container gardening attempts, what color lipstick Refinery29 says was all the rage at Coachella this year (if I’m being completely honest) and more relevantly, cooking. Brainstorming earlier this week, Sara, who helps (I mean, she tries, she has only so many superpowers) keep me organized, said she’d had a really good pistachio cake at a coffee shop recently and I immediately wanted to try my hand at my own.

the prettiest pistachios
ground with sugar, salt

In my mind, the perfect pistachio cake would be absolutely green (my favorite color) with pistachio intensity, ideally with even more pistachios than flour but require no pistachio paste (not available everywhere and certainly not at, say, Sicilian quality), multiple bowls, or finicky steps. Usually, I start with recipes I’ve made before, trying to extract what I liked about them and apply them to something new, but I didn’t have a preferred template yet for a good, very nutty pound cake yet so I started pulling down books until I found ones that sounded promising. I landed on two, in fact, one from Yossy Arefi’s Sweeter Off The Vine and one from Rose Carrarini of Rose Bakery’s Breakfast, Lunch, Tea. They were so different, I had to make both. The first one was tender, moist, and honestly perfect, although I immediately wanted to swap out some flour with more pistachios to fulfill my dark green cake hopes and dreams. The second, which indeed had way more pistachios than flour, ended up so buttery, I am not even exaggerating when I say I could have wrung it out. I didn’t know where to go from there so I did something weird: I made some tweaks and averaged the recipes together. Like, grade school math. They teach this technique in cooking school, right?

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About Bob Lucas-Clark

Bob Lucas-Clark

I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

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sweet potato tacos

One of the places I love to lurk on the internet is on boards and groups where people discuss their menu plans for the week. I am so sorry you thought I was going to say something more exciting here. I mean, of all the place to lurk on the internet, Deb. I am truly a bore — possibly to everyone but people who love to cook.

peeled, then cubed
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But these posts! Forget the blogs, forget the cookbooks — just kidding, please do not do either — this is how people really eat, or aspire to at the ambitious start of their week, and I can’t help but take mental notes. One of the things that comes up frequently is something called a “sweet potato taco,” and it got stuck in my head because we like sweet potatoes, we like tacos… Maybe I should try my hand at them! I envisioned cubes of sweet potatoes roasted with so much spice, it almost forms a crust, and then something with black beans, and a bright, acidic finish to cut through the carb-starch-carbiness of it. The first time I made it, I threw them together and, because this is the year 2018, tossed a picture of our dinner onto Instagram Stories* and it turns out, a lot of people wanted the recipe. I promised to write it up good and proper one day, “one day” in Deb-ese is 5 weeks minimum, and that brings us up to today.

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