Italian Pistachio Cake with Plum Frosting
Ingredients
Pistachio Paste
-
1⅓
cup
shelled pistachios
-
⅓
cup
granulated sugar
-
2
tablespoons
water
-
2
tablespoons
melted coconut oil
-
½
cup
almond meal
Plum Italian Meringue Frosting
-
2
black plums
such as Santa Rosa Plums
-
¼
cup
white granulated sugar
-
1
teaspoon
balsamic vinegar
-
3
tablespoons
water
-
pinch
kosher salt
-
1
cup
white granulated sugar
-
½
cup
egg whites (from 4 large eggs)
-
1½
cups
unsalted butter (at room temperature)
Pistachio Cake
-
2½
cups
cake flour (sifted)
-
1
tablespoon
baking powder
-
1
teaspoon
kosher salt
-
1
cup
unsalted butter (room temperature)
-
1½
cups
white granulated sugar
-
½
teaspoon
lemon or orange zest (from about ½ orange)
-
4
large
eggs
-
1½
teaspoons
pure vanilla extract
-
1
cup
Greek yogurt
-
½
cup
homemade or store-bought pistachio paste
For garnish
-
¾
cup
chopped pistachio nuts
Instructions
- Make the pistachio paste by pulsing shelled pistachios in a food processor, then mixing with a sugar syrup until smooth.
- Prepare the cake pans by spraying with nonstick spray and lining with parchment paper.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar, then add eggs one at a time and vanilla.
- Alternate adding yogurt and dry ingredients, then mix in pistachio paste.
- Divide batter between pans and bake until a skewer comes out clean.
- For the frosting, roast plums with sugar, balsamic vinegar, salt, and water until juicy, then puree and strain.
- Heat egg whites and sugar over simmering water until hot, then whip until stiff peaks form.
- Gradually add butter to the egg mixture, then mix in plum puree.
- Assemble the cake by layering frosting between cake layers and covering the outside with frosting and crushed pistachios.
Nutrition Facts (estimated)
Servings
8 slices
Calories
1262
Total fat
82g
Total carbohydrates
119g
Total protein
20g
Sodium
368mg
Cholesterol
236mg
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