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Strawberry Pistachio Cake

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A delightful cake celebrating the sweetness of strawberries and the richness of pistachios, perfect for any occasion.

Ingredients

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  • 1 cup shelled unsalted pistachios
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1¼ cups granulated sugar
  • 4 large eggs
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • A drop of green food coloring (optional)
  • 1 cup unsalted butter, softened
  • 3½ cups powdered sugar
  • ¼ cup freeze-dried strawberry powder
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Sliced fresh strawberries (optional)
  • Strawberry jam (optional)
  • Macerated strawberries (optional)
  • Freeze-dried strawberry pieces (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Place the pistachios in a food processor and pulse until they resemble fine meal.
  3. In a medium bowl, combine the ground pistachios, all-purpose flour, baking powder, and salt. Whisk together.
  4. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Add the dry mixture in three batches, alternating with the milk, starting and ending with the dry ingredients.
  7. Divide the batter between the prepared pans and smooth the tops. Bake for 25–30 minutes.
  8. Once baked, let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.
  9. In a large bowl, beat the softened butter for the buttercream until creamy. Gradually add powdered sugar and strawberry powder.
  10. Add vanilla, salt, and heavy cream to the buttercream, then beat until light and fluffy.
  11. Place one cake layer on a serving plate and spread a layer of strawberry buttercream over the top. Add fresh strawberries if desired.
  12. Gently place the second cake layer on top and cover the entire cake with remaining buttercream.
  13. Garnish with chopped pistachios and halved strawberries. Chill for 30 minutes before slicing.

Notes

For extra floral notes, consider adding a splash of almond extract to the pistachio cake.

Nutrition

Find it online: https://tashirecipez.com/strawberry-pistachio-cake-recipe/

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