Vanilla Pistachio Cake and Cupcakes


Today's recipe is one of my favorites for years. I've had it since the 90's. The original recipe has no egg yolks and is made in a bundt mold. Normally I make this cake,and serve with no frosting and it is delicious. It's texture is like an angel food cake, but with pistachio. On this occasion I wanted to decorate it and do it in layers..... I have to say I liked it even more! You can frost or decorate this cake with Vanilla Buttercream, Italian Meringue, Italian Meringue Buttercream or fondant. Please note that there are more photos for this post in the spanish version of this recipe, if you are interested click on link below the last photo where it say AQUI.


Vanilla Pistachio Cake

 
Ingredients:
3 cups of flour
4 teaspoons baking powder
½ teaspoon salt
1 cup butter
2 cups sugar
1 cup milk
1 teaspoon vanilla
½ teaspoon almond extract
6 large eggs separated
½ cup ground pistachios




For Filling:  I used 2 boxes of instant pistachio pudding and pie filing prepared with 3 cup + 2 tablespoons of milk. (Ready in 5 minutes).




Instructions:
1. Lightly grease and flour 12-cup tube pan or three 9" round pans. Preheat oven to 350°F.
2. Sift together flour, baking powder, and salt, separate eggs and set aside.
3. In a large bowl, cream butter and sugar at medium speed until light and fluffy, scraping sides of bowl often (3 -4 minutes). Add egg yolk one at a time, beating well after each addition.
4. Incorporate the dry ingredients alternately with the milk and extracts mixture.
5. With clean beaters, beat egg whites at high speed until soft peaks form. Fold into batter. Fold in ground pistachios.
6. Spread batter evenly in pan. Bake in 350°F for 50 to 60 minutes in a tube pan or 30 - 40 in regular cake pans. Bake until skewer inserted in center comes out clean.
7. Cool on rack 10 minutes. Remove from pan and cool on rack.


Yields 16 serving of one inch slices or 24 cupcakes.


Notes:  
a) The filling had a good flavor and went well with the cake. You can also use an almond flavored pastry cream. 
b) The recipe makes enough to for  two 10 " pans if you prefer.
c) Green colo could be added if you want a greener tone.


+
For more photos and Esta receta de bizcocho de pistacho en español: AQUÍ


Who is going to harm you if you are eager to do good? But even if you should suffer for what is right, you are blessed. “Do not fear their threats; do not be frightened.” But in your hearts revere Christ as Lord. - 1 Peter 3: 13-15

12 Friends Have Comment:

  1. This cake looks absolutely beautiful. I love pistachios!! Yummy!!!
    Jackie

    ReplyDelete
  2. Oh heavens. This looks SO good. I absolutely adore pistachio desserts. You did a absolute spot on job with your decorating as well. Just gorgeous Mari!!

    ReplyDelete
  3. The color of this cake is stunning! I've seen all the photos and they make me want to have a piece of it right now!

    ReplyDelete
  4. Just beautiful. I am definitely trying this cake too. What kind of frosting did you use in your cake? I just have to say Mari, your vanilla cake and dominican cake are a hit in my home. I have made many cakes and sold three cakes already with your cake recipes. Still practicing decorating though. Thank you for posting your recipes and letting us enjoy them too.

    ReplyDelete
  5. Just beautiful. I will definitely be trying this cake out soon. What kind of frosting did you use on your cake? I have to say Mari, your vanilla cake and dominican cake are a hit in my home. Thank you for posting your recipes and allowing us to enjoy them too.

    ReplyDelete
  6. Imelda - I am so glad you have enjoyed those two recipes. I am sure you'll like this one too!

    I used Italian meringue (suspiro).

    Have a wonder evening :)

    ReplyDelete
  7. Hi Mari,

    For Filling: I used 2 boxes of instant pistachio pudding and pie filing prepared with 3 cup + 2 tablespoons of milk. (Ready in 5 minutes).

    What is the pie you use and hat size of can?

    ReplyDelete
  8. deLIZiosa - I used 2 boxes of pistachio instant pudding, not cans. I used it as the filling. The box is of 3.4 oz. I also have included a picture of the pudding in the recipe, so read it again.

    have a great weekend :)

    ReplyDelete
  9. Mari-There is no one more talented than you in the cake making, and decorating on any food blogs...and I am "dead serious"...really gives me shivers that are so, so real!!!
    Absolutely amazing, my friend!
    Besos:DDD

    ReplyDelete
  10. Mari, your cakes are a feast for the eyes as well as the taste buds! Pistachio is my favorite, I know I will love this cake. It won't be as pretty as yours though! You are a blessing!!!

    ReplyDelete
  11. this is definitely on my "to do" list. How beautiful and what a feast for the eyes as well as the tummy!

    ReplyDelete
  12. Your cakes are always soooo beautiful...but this one is ever more so!
    Cant wait to try this one.

    ReplyDelete

You are welcome to leave a comment. Thank you for visiting Maris Cakes.

ShareThis

Related Posts Plugin for WordPress, Blogger...