Pistachio Cake with Honey Vanilla Buttercream

the cake is not a good listener.

I started every morning for the past six days explaining to him that, yes, we had done good but it was time to separate. Say goodbye. Run away and never look back.

And then the end of the night will come and that's it. In my stomach. Absolutely no remorse for the dirty ways.

And, well ... what should a birthday girl do besides following this silly antics?

(And shovel as much as possible into his mouth before the birthday week ends)?

And yes, if you wonder, this will be a wedding cake! Made by extraordinary Baked boys.

I fell in love with the first bite when we tried it at their bakery. It only has everything made from a good wedding cake: soft, soft crumbs with pistachio crumbs scattered throughout and doused with honey vanilla buttercream to bind it all.

And the best part is that I can make it for ourselves, whenever we want. So even though we might only remember to eat one bite at a wedding, I can be sure that I have been full this past week. And then some.

One of the best parts of the birthday week is getting a surprise in the mail (actually, it's the best part of every week) and one of my favorite surprises is my Blogger Food Cookbook Swap prize! Oh, you don't know what the Blogger Food Cookbook Swap is? Let me tell you. Basically, everyone who registers will be paired with other bloggers and assigned to choose the recipe book used to send them who will align with their food preferences. So, besides sending recipe books, everyone also receives a new recipe book! To be honest, I'm not sure which is more fun ... get a new cookbook or find out which cookbooks from my collection will be perfect to send to other people. Both give gifts in their own way.

Ingredients

For the cake

• 1 cup shelled pistachios
• 2½ cake flour cups
• ¾ cup all purpose flour
• 1 tbsp baking powder
• 1 tsp of baking soda
• Sp tsp salt
• 1 cup unsalted butter, softened
• 1¾ cups sugar
• 1 tbsp vanilla extract
• 1 large egg
• 3 large egg whites, at room temperature
• Sp tsp cream of tartar
• For the buttercream
• 1½ cups sugar
• Flour cup flour
• 1½ cups milk
• ⅓ heavy cream cup
• 1½ cups unsalted butter, soft, cut into small pieces
• 1 tsp vanilla extract
• 3 tbsp honey

Instructions

Preheat the oven to 325. Grease and line three 8-inch cake pans with parchment paper.

In the bowl of a food processor, the pulse of the pistachio meat until it is coarsely chopped. 

Remove 2 tbsp to a small bowl. Pulse of the remaining patients until they have almost a powder-like consistency. Transfer to a large bowl and whisk together both are roughly chopped and fine with the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, the butter cream in the stand mixer for 3 minutes. Add in the sugar and vanilla and beat until fluffy, about 3 minutes. 

Scrape down the sides of the bowl. Add in egg and mix until just combined.

Turn the mixer to low. Pour 1½ cups ice water into a measuring cup. Add the flour / pistachio mix to the batter in three additions, alternating with the ice water, mixing each time until just combined. Scrape down the bowl and mix on low speed for a few more seconds.

In a medium, clean bowl whisk together with egg whites with the cream of tartar until soft peaks form, about 3-5 minutes. Fold the egg whites into the batter.

The divide evenly among the cake pans and smooth the tops. Bake for 40-45 minutes, rotating the rate halfway through baking, until a toothpick inserted in the center comes out clean. Transfer to cooling rack and let cool for 20 minutes. 

Flip the cakes out of the pan, on the rack and let cool completely before frosting. Remove parchment paper from the bottoms.

For the buttercream, in a medium heavy saucepan, whisk together the flour and sugar. Add heat and cream over medium heat, whisking frequently, until the mixture comes to a boil and then thickens, 10-15 minutes.

Transfer the hot milk mixture to a stand mixer bowl and mix with paddle attachment on high speed until cool, about 9 minutes. Reduce the speed to low and add the butter, until it is fully incorporated. 

Increase the speed to medium and high until the light and fluffy, a few minutes.

Addition and mix and continue mixing until combined. If the frosting is too soft, chill it and mix again.

more details: https://joanne-eatswellwithothers.com/2014/02/pistachio-cake-honey-vanilla-buttercream.html#_a5y_p=3382013

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