Feliz Cumpleaños Mami, espero te guste tu pastel!
Today is my mom’s 81st birthday!
I decided to make her a pistachio cake because not only does she love pistachios, a couple of months ago while she was watching a movie she decided she was going to help me shell some pistachios well, she must have shelled like a pound of them! So, I thought it would be totally fitting for me to make something for her using some of them.
Oh… that nun in the picture is actually my mom like 10-15 years before I was even a thought in her mind. She was a school teacher nun for almost 20 years with las Siervas de Jesus Sacramentado in Mexico.
She wrote a letter to the Pope asking for his permission and blessing in order for her to leave the religious house. Once she recived his blessing and approval she packed up her bags and came to the US to start a new life. A few months after living here she met my dad and the rest is history…
Now back to the cake, I personally loved it! It’s not a light and fluffy cake, it’s a little on the dense side but it’s pack with flavor and best enjoyed with a cup of black coffee as my mom would personally enjoy it or a nice hot cup of tea.
Sicilian Pistachio Cake
adapted from Rose’s Heavenly Cakes by Rose Levy Beranbaum
2 large eggs, room temperature
2/3 cup sour cream, divided
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 blanched pistachios, finely ground
1 cup granulated sugar
2 cups cake flour, sifted into the cup and leveled off
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter, room temperature
Set rack to the lower third level of the oven and preheat oven to 350 degrees.
Combine eggs, 3 tablespoons sour cream, vanilla and almond extract in a small bowl, whisk together to combine.
Mix together flour, ground pistachios, baking powder, baking soda, and salt in the bowl of the stand mixer for about 30 seconds or whisk. Add butter and remaining sour cream mix on low just until moistened, increase speed to medium and beat for 1-2 minutes, stopping to scrape down the sides of the bowl if necessary.
Gradually add the liquid ingredients mixing 30 seconds between each addition.
Bake cake for 35-40 minutes, or until a toothpick or cake tester comes out clean when inserted into the center of the cake. Cool cake on a wire rack.
Make sure the cake has cooled completely before frosting, the cake can be chilled overnight in the refrigerator.
Golden Neoclassic Buttercream
3 large egg yolks
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup golden or light corn syrup
1 teaspoon lemon juice, freshly squeezed
8 ounces (2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
3 drops pistachio essence (optional)
1/4 cup pistachios, finely chopped
1/2 cup plus 1 tablespoon blanched pistachio nuts, slivered or coarsely chopped
Whip the egg yolks in a medium heat-proof bowl until they turn a pale yellow. In a small saucepan, combine the sugar, syrup, and lemon juice. Give the pan quick stir to moisten. Place pan over medium-high heat stirring constantly until mixture comes up to a rolling boil.
Remove pan from heat, slowly pour syrup over egg yolks while beating with a hand mixer making sure not to poor syrup directly over the beaters. Continue mixing until mixture has cooled 5-7 minutes. Once bowl is cool to the touch begin adding one tablespoon of butter at a time while continuing to beat.
Add vanilla extract, pistachio essence and pistachios. Mix to incorporate.
Frost cake with buttercream and sprinkle with slivered pistachios.
Love you Mom!