Recipe developer and TV personality Hoda Alzubaidi joined The Morning Show to share how to make a decadent dessert that has the perfect name, because tasting this treat is truly love at first bite.
Persian Pistachio and Cardamom Cake
INGREDIENTS –
For more Cooking On 7 / Recipes related news and videos check out Cooking On 7 / Recipes >>
Pistachio sponge cake
150g all-purpose cake flour
180g Pistachio meal
1.5 Teaspoon cardamom powder
2 Teaspoon baking powder
½ Teaspoon baking soda
½ Teaspoon salt
112g softened unsalted butter
4 Large eggs
300g caster sugar
1.5 tablespoon Pistachio paste
105ML canola oil
150ML buttermilk
105g chopper pistachios
Cream cheese frosting
625g cream cheese, room temperature
115g butter, melted
300g powdered sugar
Juice of ½ lemon
Decorating
10 small edible flowers
100g chopped pistachio
3 Tablespoons Fine pistachio powder
METHOD –
1. For Pistachio cake, – Start by preheating the oven to 180C then grease 2x 9inch round tins with butter and line with parchment paper.
In a bowl, whisk together flour, pistachio meal, cardamom, baking powder, baking soda and salt. Set aside until ready to use.
In a mixer with a paddle attachment beat the butter until fluffy. Add the sugar and cream the mixture until fluffy. Then add the pistachio paste and mix well. Incorporate the eggs one waiting for the mixture to be smooth before adding another then slowly adding in the oil.
Gradually add in the flour mixture and buttermilk alternating. Beginning and ending with the flour mixture. Lastly add in your chopped pistachio and fold gently.
Pour the mixture evenly (using a scale ) between two tins and bake for 25-35 minutes or until a toothpick comes out clean once inserted in the middle of the cake. Cool in the pans for 10 minutes before flipping onto a cooling rack to cool completely.
Once cooled, level the cakes using a wire leveler and place the cakes in the fridge to firm up.
2. For the cream cheese frosting add everything to a large mixing bowl and mix together with a whisk until light and fluffy.
3. To assemble, lace a dollop of frosting on the serving plate and place the first sponge cake to hold it securely while decorating.
Place the frosting into a large piping bag with a large round piping tip and start by making small round peaks to cover the entire first cake layer. Sprinkle chopped pistachios to cover the peaks.
Gently place the second layer of cake and pipe the remainder of the frosting in the same manner by creating small round peaks. The second layer should hovering on top of the frosting below.
Finish by dusting pistachio powder on top of the cake and placing small edible flowers.