Bake Pistachio Cake with Pistachio Icing

Edited by Rafah Perlado, Anonymous, Lynn, Eng and 1 other

RafahPerlado pistachio.jpg

This is a decadent, moist and delicious cake recipe, which is great for birthday parties and other occasions; it is something good to serve when you want a nutty-flavored cake. You can pair this recipe with simple vanilla ice cream or pistachio flavored ice cream. Both go well with it, like a horse and carriage.

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Pistachio Cake

Ingredients

  1. 1
    1/2 cup cocoa powder
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  2. 2
    1 cup boiling water
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  3. 3
    2 1/2 cups cake flour
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  4. 4
    1/4 cup cocoa powder
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  5. 5
    1/2 teaspoon baking powder
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  6. 6
    1 cup granulated sugar
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  7. 7
    1/2 cup toasted nuts (pistachio or pili nuts)
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  8. 8
    6 egg yolks
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  9. 9
    1 cup egg whites
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  10. 10
    1/2 teaspoon cream of tartar
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  11. 11
    1/2 cup granulated sugar
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  12. 12
    1/2 teaspoon iodized salt
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  13. 13
    1/2 cup corn oil
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  14. 14
    1 teaspoon vanilla extract
    RafahPerlado Pcake.jpg
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Note: Photos above are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this recipe. You can always change things according to what you prefer.

Procedures

  1. 1
    Sift the following:
    Cake flour, 1/4 cup cocoa powder and baking powder. Set aside.
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  2. 2
    Mix together the 1 cup granulated sugar and 1/2 toasted pistachio or pili nuts.
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  3. 3
    Dissolve the 1/2 cup cocoa powder in a cup of boiling water.
    Let it cool.
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  4. 4
    If you used a shallow container to place the sifted cake flour mixture and the sugar and nuts mixture, transfer it into a bowl and make a well.
    RafahPerlado well1.jpg
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  5. 5
    Add in the oil, egg yolks, vanilla extract and cooled cocoa mixture.
    Beat first on a low speed, accelerating once the dry mixture is completely combined with the wet mixture, and continue to beat until smooth.
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  6. 6
    In a separate bowl, beat the egg whites and cream of tartar until soft peaks are formed.
    RafahPerlado softpeak.jpg
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  7. 7
    Gradually add the 1/2 cup of granulated sugar.
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  8. 8
    Continue beating until all the sugar granules are dissolved.
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  9. 9
    Fold in the flour and cocoa mixture (batter) into the beaten egg whites (meringue).
    Use a cut and fold mixing technique. DO NOT over mix.
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  10. 10
    Bake in three 9-inch layer pans at 325 degrees Fahrenheit for 45 minutes, or until you can poke the center of the cake with a toothpick and have it come out clean.
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  11. 11
    Place on a cooling rack and let it cool while you prepare the pistachio icing.
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The pictures are just sample photos on how to execute a certain procedure.

Pistachio Icing

Ingredients

  1. 1
    1/3 cup egg whites.
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  2. 2
    1 bar butter unsalted (1 cup)
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  3. 3
    1 cup granulated sugar
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  4. 4
    1/3 cup chopped pistachio nuts, toasted
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  5. 5
    1/3 cup cherries, soaked in 2 tablespoons wine or rum
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  6. 6
    1/3 cup crushed pineapple, soaked in 2 tablespoons wine or rum
    RafahPerlado Picing.jpg
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Procedures

  1. 1
    Beat the egg whites on a high speed until soft peaks form.
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  2. 2
    Gradually add the granulated sugar.
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  3. 3
    Then add the butter when the sugar is completely dissolved.
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  4. 4
    Add the cherries and pineapple soaked in wine or rum.
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  5. 5
    Set aside the chopped pistachio for garnishing.
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Assembling

  1. 1
    Place the first layer of the cake onto a tray or plate.
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  2. 2
    Put a dollop of icing and spread evenly.
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  3. 3
    Place the second layer of the cake on top.
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  4. 4
    Again put on a dollop of icing and spread evenly.
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  5. 5
    Place the third layer of the cake on top.
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  6. 6
    Now put all the remaining icing on top and spread.
    Make sure to cover all the sides of the cake evenly.
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  7. 7
    Sprinkle the chopped toasted pistachio nuts on top or on the sides or both, and garnish it according to you liking.
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Notes

  • You can fill the layers of vanilla or pistachio flavored ice cream instead of the icing mixture if you want to make an ice cream cake.
  • You can also add green food coloring in the batter mixture and icing mixture if you want to accentuate the pistachio cake flavor.
  • If you do not have cake flour, you can always use all purpose flour.
  • If you have problems with any of these steps, ask a question for more help, or post in the comments section below.
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Rafah Perlado
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Article Info

Categories : Desserts

Recent edits by: Eng, Lynn, Anonymous

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