Pistachio Cake With Honey Buttercream
Celebrate the new season of “The Great Canadian Baking Show” with this Pistachio and Honey Buttercream Cake inspired by Tasty user Florina! New season airs Sundays at 8/8:30 NT on CBC and CBC Gem.
Ingredients
Pistachio Cake:
Butter for greasing pans
2 ⅓ cups all purpose flour
⅔ cup finely ground pistachios
1 tbsp baking powder
1 tsp baking soda
1 tsp fine salt
2 cups white sugar
3 large eggs
1 tsp vanilla extract
⅔ cup canola oil
¾ cup whole milk
¾ cup full fat sour cream
Honey Buttercream:
1 ⅓ cups room temperature butter
⅓ brick room temperature cream cheese
⅓ cup honey
⅓ cup icing sugar
½ tsp fine salt
Assembly:
⅓ cup pistachios
Cooking Spray
½ cup honey
Preparation:
Pistachio Cake:
1. Preheat the oven to 350F.
2. Grease two 9-inch round baking pans with butter and line the bottom and sides with parchment.
3. Add flour, ground pistachios, baking powder, baking soda and salt to a large bowl and whisk to combine.
4. To a second large bowl add sugar, eggs and vanilla. With an electric mixer beat on medium speed until light and fluffy, 3 minutes.
5. Slowly stream in oil and continue to beat with the mixer until combined.
6. Whisk together milk and sour cream in a measuring cup with a spout.
7. Alternate folding in dry ingredients and milk mixture into egg mixture in 3 additions each. Fold in until everything is incorporated.
8. Divide batter evenly into prepared pans and bake for about 35-37 mins or until a toothpick inserted into the center comes out clean.
9. Let cakes cool in the pan for 20 minutes. Remove from pans and cool completely on a rack for at least 1 hour before assembling.
Honey Buttercream:
1. Combine butter, cream cheese, honey, icing sugar, and salt in a large bowl. Using an electric mixer beat on medium speed for 5 minutes. Buttercream should be light and fluffy at this point.
Assembly:
1. Toast pistachios in a pan over medium heat for 2-3 minutes, cool and roughly chop.
2. Place one cooled cake on a cake stand or turntable. Use just over ⅓ of the buttercream to spread evenly on top. Sprinkle over half of chopped pistachios.
3. Place the second cake on top with the bottom side up and spread just over ½ of the remaining buttercream on top.
4. Use remaining buttercream to lightly ice the sides of the cake, keeping a “naked cake” effect.
5. Spray clean bubble wrap with a light layer of cooking spray.
6. Press bubble wrap onto the top of the cake to make a honeycomb impression. Chill for 20 minutes in the fridge. Remove bubble wrap carefully and discard.
5. When ready to serve drizzle honey over the top of the honeycomb impression and sprinkle pistachios around the perimeter, enjoy!