EGGLESS 3 LAYER PISTACHIO CAKE
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Eggless 3 Layer Pistachio Cake – Wishing all Mothers a Happy Blessed Mother’s Day! Pistachio nuts is a very aromatic and flavourful nut, best to incorporate in cakes. Since the nut colour is so light, by adding some green in it will be have best presentation for the cake. I added pandan extract (a natural flavour ingredient from a long leave) instead of artificial colorings. Hope you’re inspired to give this try for your mom, or if you’re a mother yourself, get impressed by making it for your family. Enjoy!
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Ingredients:
Ingredients:
I am using 3 7-inch round baking pan
Eggless Pistachio Cake:
75g (½ cup) pistachio nuts
250g (2 cups) cake flour
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
150g (2/3 cup) fine sugar
112g (1/2 cup) unsalted butter (melted)
120g (1/2 cup) plain yogurt
150ml (1/2 cup + 2 tbsp) milk
1 tsp vanilla extract
½ tsp pandan extract or green food coloring
Cream Cheese Frosting:
95g (3/4 cup) powdered sugar
2 tbsp boiling powder
188g (3/4 cup) unsalted butter
75g or 1/3 cup cream cheese
1 tsp vanilla extract
Decorate the cake with:
Grinded pistachio
Pistachio nuts
Blue flower (this is an edible flower I plucked from my garden)
Instructions:
Eggless Pistachio Cake
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Preheat oven at 180°C/355°F.
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Grind the pistachio nuts in a food processor or grinder.
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Sift all the dry ingredients. Add the grinded nuts into the dry ingredients and give it a quick mix. Set aside.
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In a large bowl, add sugar, melted butter and yogurt. Mix well until the sugar is almost dissolved.
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Add the dry ingredients in 2 batches. Alternate by adding the milk. Mix well just until the flour disappear. Switch to a spatula to scrap the sides and bottom of the bowl.
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Grease 3 7-inch pans and line with parchment papers. Use a scale to measure and to divide the batter evenly into the 3 pans. Tap the pans few times on the table to even out the surface.
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Bake in preheated oven at 180°C/355°F for about 20-25 min.
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Let the cake cool completely on the rack before assembling the cake.
Cream Cheese Frosting
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Melt the powdered sugar with the hot or boiling water. Mix well. Strain the mixture to avoid lumps.
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In a large bowl, mix the butter will creamy and pale. Gradually add the sugar mixture into the butter. Mix until incorporated.
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Add the cream cheese and continue mixing until well combined.
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Add the vanilla extract and mix until well incorporated.
Once the cake is completely cool, you can assemble and decorate the cake.
