Feb 05 2009
Pistachio Cake
Pistachio Cake
I wanted to make something special for Dan’s birthday a couple of weeks in advance, but I couldn’t find the pistachios (small town for ya). While visiting his mom, she brought us two bags of pistachios, said she got them at Walgreens. Well, that was Slidell – but I couldn’t resist trying here in Temple. Sure enough! So, two weeks AFTER his birthday, I made the cake. It came out excellent! I just used too much icing and made it too sweet. Anyway, thought I would share! This is the real thing – not made with pistachio pudding! It didn’t come out very pretty, but the cake was very good (just need to cut back on the icing!)
1 2/3 C all purpose flour
4 tsp baking powder
½ tsp baking soda
¾ C butter (no substitute) softened
2 C sugar
1 tsp vanilla
1 tsp almond extract
1 C buttermilk or sour milk
6 egg whites
1½ C toasted pistachio nuts
Grease and lightly flour three 8 x 1 ½ inch round baking pans. Set aside. Stir together flour, baking powder, and baking soda, set aside.
In a large mixing bowl, beat the butter with electric mixer on medium to high speed for 30 seconds. Add the sugar, vanilla, and almond extract; beat until fluffy. Alternately add flour mixture and buttermilk, beating on low to medium speed just until combined.
In a food processor (or super blender) chop pistachio nuts until ground – don’t ground too much, or they become pasty.
In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Fold in pistachio nuts. Pour into prepared pans.
Bake in a 350 oven for 30-35 minutes or until a wood toothpick inserted near the center of each cake comes out clean. Cool in pan on wire racks for 10 minutes. Remove cakes from pans and cool thoroughly on wire racks.
Cream Cheese Frosting
2 packages of cream cheese – 3 oz – softened
½ C butter softened
2 tbs vanilla
4 ½ - 4 ¾ C softened powdered sugar
Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups powder sugar, beating well. Gradually beat enough of the remaining softened powder sugar to make frosting easy to spread.
Enjoy!!!
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