Pistachio Cake with Italian Meringue Buttercream
/What is it like?
-light
-nutty
-pillow-y soft frosting
Recipe
Makes one 9-inch round cake or one 8 x 8 inch cake. This recipe can be used to make cupcakes or whoopee pies.
dry
1 1/2 cups (218g) flour mix
1 1/2 cups unsalted pistachios (1 cup meal or 117g)
1 tsp baking soda
1 tbsp psyllium powder
generous 1/4 tsp fine sea salt
wet
scant 3/4 cup (157g) sunflower oil
1 cup (250g) sugar
2 eggs (107g)
1/2 cup (125g) pureed, cooked spinach (or 1/2 cup (125g) unsweetened apple sauce)
1/2 cup (102g) water
2 tsp vanilla
1 tsp limon juice or vinegar
filling
1/2 cup raspberry jam (if making a two-layered cake)
Italian Meringue Buttercream Recipe
2 large egg whites (3)
1/4 tsp cream of tarter
1/3 cup (78g) plus 2 tbsp (30g) sugar, divided
3 tbsp (45g) water
2/3 cup (about 167g) butter, softened (or Earth Balance for vegan)
Directions:
Preheat the oven to 350F. For a layered cake, grease the sides of two 9-inch round cake pans with oil or butter. Cut two round parchment circles, and place them in the bottom of the pans for easy release. Or you can bake this recipe in a greased 8 x 8 inch baking dish for one taller layer. If you’re doing so, make sure that your 8x8 baking dish is at least 1 1/2 inches tall.
Pulse the pistachios in a food processor or seed mill until ground up very fine. Do not over process or it will turn to a paste. Some chunks of nuts are okay. In a medium bowl whisk together the dry ingredients, including the pistachio meal.
In a large bowl whisk together the wet ingredients.
Pour the dry ingredients into the wet ingredients. Using a spatula, mix just until all of the flour is incorporated.
For the buttercream: Place 1/3 cup sugar and 3 tbsp water in a small sauce pan over medium heat. Stir to wet the sugar and then let it cook over heat until it simmers and reaches the soft ball stage 235-245°F. While the sugar is dissolving, in the standing mixer with the whisk attachment beat the egg whites on high until frothy.
Then, while beating, gradually add 2 tablespoons sugar and the cream of tarter. Beat until soft peaks form, just a couple of minutes.
With the mixer on high speed, drizzle in the syrup. Make sure you are using a deep mixture so you do not get burned (or turn the mixture down if necessary.)
Once all of the syrup is added, beat on high until stiff peaks form, about 5-7 minutes. Then after making sure the mixture is at room temperature, add the butter in 1-2 tablespoon sized chunks with the mixer on medium speed. Once the meringue is done you can add vanilla or other flavorings.
Troubleshooting:
Note that the frosting can deflate some as you add the butter. If this happens, put the mixture in the freezer for ten minutes and then mix it again and it will fluff up. Alternatively, if the frosting was two warm, you can try adding about two thirds of the butter at room temperature and the other one third directly from the fridge.
