Ingredients
Pistachio cake
130 grams ( 1 cup) whole pistachios shelled not salted
150 gm / 3/4 cup sugar
140 gm / 1 cup all purpose flour
lemon zest of 1 large lemon
veg oil 120 ml / 1/2 cup
vanilla essence 1 tsp
eggs 2 large
baking pdr 2 tsp
salt 1/4 tsp
60 ml/ 1/4 cup full fat milk
60 ml / 1/4 cup yogurt
Mascarpone cream frosting
1/2 cup thickened / heavy cream
1/2 cup mascarpone cheese
vanilla essence 1/2 tsp
blackberry jam 2-3 tbsp
In a large mixing bowl, add pista crumbs, sugar, flour, lemon zest, baking pdr and salt, combine briefly.
In another bowl add oil, vanilla, eggs, milk and yogurt, whisk briefly just to break up the egg yolks.
Add wet ing. to dy ing. and gently mix with a spatula until combined- be careful, don't over mix. Spoon the batter into the prepared pan.
Bake for 30-35 minutes or until the skewer inserted in the middle comes out clean. Transfer to a wire rack to cool completely.
Mascarpone cream frosting
- In
a medium mixing bowl, add cream, mascarpone and vanilla. Beat using an
electric mixer on medium speed until mixture thickens.
- Dollop a couple of teaspoons of blackberry
jam into the cream and gently swirl using a spoon. Spoon frosting over
cake and use a small spatula to spread it out into one even layer.
- Add a few extra teaspoons of jam and swirl it into the frosting.
Pistachios: You
can use either raw or toasted pistachios as long as they are NOT
salted. Blitz them into small crumbs using a food processor. Don’t
over-grind them or they will turn into a paste. See photo for visual
reference.
Lemon zest: Or you can use orange zest if you prefer.
Thickened cream: Look for a cream that is at least
35% fat and it should say on the product that it is suitable for
whipping. Do not use light or low fat cream.
Mascarpone cream: If you don’t have access to
mascarpone cheese, creme fraiche is the next best thing. Or you can
leave it out entirely and just have a whipped cream frosting.
Storage: Once frosted, this cake is best kept
covered in an airtight container in the fridge. Without frosting, the
cake itself can be kept in an airtight container at room temperature.
Cake pan size: You can use this recipe to make a one layer 8-inch cake, or a two layer 6-inch cake.
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