Pistachio Cake

Pistachio Cake

  • Preparation 40 min
  • Cooking 50 min
  • Servings 12

Categories

Ingredients

  • Cake

    • 1 1/4 cups (310 ml) water
    • 1/2 cup (125 ml) vegetable oil
    • 2 eggs
    • 2 teaspoons (10 ml) vanilla extract
    • 2 1/2 cups (625 ml) unbleached all-purpose flour
    • 1 1/2 cups (375 ml) sugar
    • 2 1/2 tsp (12.5 ml) baking powder
    • 1/2 teaspoon (2.5 ml) salt
  • Pistachio Praline

    • 3/4 cup (180 ml) unsalted shelled pistachios (see note)
    • 3 tablespoons (45 ml) sugar
    • 1 tablespoon (15 ml) water
  • Pistachio Buttercream

    • 1/2 cup (125 ml) unsalted shelled pistachios
    • 2 eggs
    • 1/4 cup (60 ml) corn syrup (preferably clear)
    • 4 to 5 drops of green food colouring (optional)
    • 2 cups (500 ml) icing sugar
    • 1 1/4 cups (310 ml) cold unsalted butter, cubed

Preparation

  • Cake

  • Pistachio Praline

  • Pistachio Buttercream

  • Assembly

Note from Ricardo

Good to know

If the buttercream seems too soft, refrigerate for a few minutes, then whisk again.

This majestic pistachio cake must be made with unsalted nuts. Unfortunately, they are not sold everywhere. They are often found in health food stores. Otherwise, buy shelled salted pistachios. Simply rinse them under water and then dry in the oven for a few minutes at 180 ˚ C (350 ˚ F).

Personal Note