Recipe details Medium
Nutrition Per Serving
estimated
Pistachio Layer Cake
This cake was a bestseller at Milk Bar right off the bat. It's the perfect cake for pistachio lovers, with its layers of pistachio-flavored frosting, crumbs, and buttery, moist cake contrasted with the pop of lemon from the lemon curd.
Ingredients
- • 190g pistachio paste
- • 3/4 cup glucose
- • 6 egg whites
- • 1 and 1/2 cups confectioners’ sugar
- • 1/4 cup almond flour
- • 2 tablespoons blanched almond flour
- • 3/4 cup pistachio oil
- • 1 tablespoon heavy cream
- • 1 cup flour
- • 1 and 1/2 teaspoons baking powder
- • 1 and 1/2 teaspoons kosher salt
For the lemon curd
- • 3 lemons
- • 100g sugar
- • 4 eggs
Instructions
Preheat the oven to 350°F
Combine pistachio paste and glucose in the bowl of a stand mixer with the paddle attachment and beat on medium-low
Add egg whites one at a time
Add confectioners' sugar and both kinds of almond flour and mix
Stream in pistachio oil and heavy cream and mix
Add flour, baking powder, and salt and mix
Pan-spray a quarter sheet pan and line with parchment or Silpat
Spread cake batter in an even layer in the pan and bake for 22-25 minutes
After baking, check if the cake bounces back when poked and is slightly golden brown on sides
Remove cake from oven and cool on a wire rack or in the fridge/freezer
Recipe from Cookbook Hub - www.cookbookhub.org