Home / Cooking & Food / pistachio cake

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?

Read more »

Click Here For Original Source Of The Article

Ads by WOW Trk

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.

Check Also

My Favorite Brine of All Time! by The Pioneer Woman

I wanted to bring this old post to the forefront, as it’s my favorite turkey brine recipe ever, and because it’s—gulp—the week before Thanksgiving! What just happened? We still have Halloween candy in our house. (Not sure how that’s possible.) Be sure to read through all the instructions in the link below…but here are the […]

Leave a Reply

Your email address will not be published. Required fields are marked *

css.php