I would just like to thank Marie from heavenlycakeplace for schedualing 2 Passover cakes. There is no way I would have been able to plan a non-Passover cake for the day before Passover (the 28th) nor the next week, on Passover. I appreciate being included. I hope I can get my kitchen ready on time...
THANK YOU!! :)
This was just a wonderful cake!
The egg mixture.
Grind the pistachios with the sugar. I used plain old unsalted pistachios. Still it was $25 a pound (I bought 1/2 pound which was more than enough.)
Mix with butter and sourcream etc.
Watch out! The pistachios have to dry after blaching for a long time. I left them out in the paper towels overnight and they were still moist. I toasted them on 150 for an hour or two and they came out nice, dry (and toasted.) :)
You can see the parallel burn marks from the toaster's top heating element.
-The buttercream.- When the sugar and corn syrup are bubbling I pour straight from the pot to avoid pre-mature hardening.
Mix mix... I left out one of the sticks of butter since I do not like my buttercreams very buttery-tasting.
Ooh La La! Oh wait, that's French...
The pistachio's flavor was unique and delicious. I did not put the pistachios on the top of the whole cake as my kids would not have eaten it if I did. I highly recomend this cake, fancy pistachios or no!
And no, pistachio's are not mentioned in the Bible that I can tell. Sicily is not either (Venice is hinted at, but don't ask me to find it again...)
I found the same issue with the pistachios after blanching them... I had to toast them as well so they harden a bit.
ReplyDeleteAnd I have to agree the cake was delicious, specially after the last couple of cakes were airy and light.. this was totally dense and nutty.
It looks great!
looks yummy! I was going to give this cake a miss, after reading your post and Monica's comment, make me want to bake this cake...i'll see if i can bake it tonight after work.
ReplyDeleteVery pretty! Both daughter and cake!
ReplyDeleteBeautifully done! I love having helpers in the kitchen. oh-I made Hamanstashen yesterday with my girls. Thanks for passing on the recipe.
ReplyDeletelove that first photo, with the cake all prettily plated and ready for eating...
ReplyDeletei read your post last night, and thought, well maybe i can bust it out in time? unlike faithy, i did not. oh well!
ב''ה
ReplyDeleteMonica: Thanks. All the effort blanching was worthwhile.
Faithy: I'm so glad you made this. It feels incomplete when you don't bake along. (actually, I'm not sure if you've missed any) :)
Vicki: Thanks!
Virgina: That's so nice that you made hamentashen. I'm really glad you gave it a try. :)
Evil Cake Lady: Thanks, I don't in general pride myself of my photos. Glad it looked nice to you.
Glad you liked the cake, even though most everyone said, as you did, that the pistachio flavor was somewhat faint. I'm almost thinking I should try this one with almonds...
ReplyDelete