I'm getting all the milage out of his cake that I can! Amy got the recipe from a friend at work and it is GOOD. The recipe and note below was an email to Amy's siblings.
Ok, you cooks, get baking! Mark made this for me for my birthday and it is scrumpy! Mom, Dad, and Uncle Dave are here visiting; they loved it. Not hard to do, Mark says. It's a single layer, moist and fairly dense, with a simple glaze. A slim slice is plenty. Sooo good. But don't give Kenny a slice.
~Amy
[Regular beaters were just fine. You have to be quick with the glaze before it hardens. I didn’t have crystallized rose petals. I pulsed some pistachios in the coffee grinder and sprinkled those on top, along with some almond slivers and whole pistachios. Great served with orange sherbet.]
Lemon-Frosted Pistachio Cake
For the cake:
8 ounces butter
1 cup plus 1 tablespoon superfine sugar
3 large eggs
1 cup finely ground unsalted pistachios
1 cup finely ground blanched almonds
Juice and finely grated zest of 1 orange
1 teaspoon rosewater
1⁄2 cup plus 1 tablespoon all-purpose flour
For the icing:
1 cup confectioners' sugar
2 tablespoons lemon juice
Crystallized rose petals and shelled pistachios, for garnish (optional).
Dare you to double the icing recipe!
1. Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
2. In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds. Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.
3. Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
4. When the cake is cool, make the icing: mix the confectioners' sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for 30 minutes before serving.
~Amy
[Regular beaters were just fine. You have to be quick with the glaze before it hardens. I didn’t have crystallized rose petals. I pulsed some pistachios in the coffee grinder and sprinkled those on top, along with some almond slivers and whole pistachios. Great served with orange sherbet.]
Lemon-Frosted Pistachio Cake
For the cake:
8 ounces butter
1 cup plus 1 tablespoon superfine sugar
3 large eggs
1 cup finely ground unsalted pistachios
1 cup finely ground blanched almonds
Juice and finely grated zest of 1 orange
1 teaspoon rosewater
1⁄2 cup plus 1 tablespoon all-purpose flour
For the icing:
1 cup confectioners' sugar
2 tablespoons lemon juice
Crystallized rose petals and shelled pistachios, for garnish (optional).
Dare you to double the icing recipe!
1. Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
2. In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds. Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.
3. Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
4. When the cake is cool, make the icing: mix the confectioners' sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for 30 minutes before serving.
2 comments:
Oh . . . my . . . goodness, but that looks good. Of course, when Mark thinks that it's easy to make, that means I would be sweating bullets, but it really sounds fantastique. And Happy Birthday!
The presentation is superb! Hope you had a wonderful birthday, Amy!
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