Pistachio Cake
Pistachio Cake
Ingredients
- 1 1/4 cups (310 ml) water
- 1/2 cup (125 ml) vegetable oil
- 2 eggs
- 2 teaspoons (10 ml) vanilla extract
- 2 1/2 cups (625 ml) unbleached all-purpose flour
- 1 1/2 cups (375 ml) sugar
- 2 1/2 tsp (12.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 3/4 cup (180 ml) unsalted shelled pistachios (see note)
- 3 tablespoons (45 ml) sugar
- 1 tablespoon (15 ml) water
- 1/2 cup (125 ml) unsalted shelled pistachios
- 2 eggs
- 1/4 cup (60 ml) corn syrup (preferably clear)
- 4 to 5 drops of green food colouring (optional)
- 2 cups (500 ml) icing sugar
- 1 1/4 cups (310 ml) cold unsalted butter, cubed
Instructions
- With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). Line two 20 cm (8 in) in diameter springform pans with parchment paper. Butter.
- In a bowl, combine the water, oil, eggs and vanilla. Set aside.
- In a food processor, combine the flour, sugar, baking powder and salt. Add the liquid ingredients and blend until the batter is smooth.
- Divide the batter into the two pans and bake for about 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool completely on rack.
Pistachio Cake