Pistachio Cake with Strawberries and Cream
Pistachio Cake with Strawberries and Cream
A flavorful pistachio oil cake filled with fresh strawberries and lightly sweetened whipped cream makes a perfect summer dessert.
Equipment
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(2) 8-inch cake pans, preferably light, anodized aluminum such as Fat Daddio
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Immersion blender (optional)
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Citrus zester
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Parchment paper
Ingredients
Pistachio Cake
- 10.5 oz granulated sugar (1 ½ cup)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt (or ¼ tsp table salt)
- 1 tsp orange zest, finely grated
- 10.5 oz roasted pistachio oil (La Tourangelle brand recommended)
- 8 oz lowfat buttermilk (1 cup)
- 2 large eggs (straight from refrigerator)
- 1 tsp oranger flower water
- 11.5 oz cake flour
Strawberries and Cream Filling and Frosting
- 32 oz strawberries, cut into bite-size pieces
- ⅓-½ cup granulated sugar
- 16 oz heavy whipping cream, straight from the refrigerator (2 cups)
- ¼-½ cup confectioners sugar
- ½ tsp pure vanilla extract
- 2 Tbsp Grand Marnier or other orange liqueur (optional)
Instructions
Pistachio Cake
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Preheat the oven to 350°F and move the oven rack to the lower third of the oven. Spray the cake pans with an oil spray such as Pam. Line the bottom of each pan with a circle of parchment paper and lightly spray the top of the parchment as well.
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In a large bowl, thoroughly whisk together the sugar, baking soda, baking powder, and salt.
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In a medium bowl, whisk together the orange zest, pistachio oil, buttermilk, eggs, and orange flower water. Add this mixture to the sugar mixture and whisk until completely smooth.
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Sift in the cake flour and whisk just until combined. It's important to mix the flour as little as possible to avoid gluten development, which could make the cake tough instead of tender.
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Use a scale or measuring cup to divide the cake batter evenly between the 2 cake pans. Bake 30-35 minutes. The cakes are done when they start to come away from the edge of the pan and a toothpick inserted comes out with a few crumbs on it.
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Allow the cakes to cool on a wire rack for about 10 minutes. Run a thin knife around the edges of the pans to free any edges that are still stuck. Invert the cakes on parchment covered plates or cardboard rounds and allow to completely cool. It's important to remove the cakes from the pans while still warm because the cake will stick to the pan as it cools.
Strawberries and Whipped Cream
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Remove stems and slice or quarter or dice the strawberries into bite size pieces, depending on the size of the strawberries and your personal preference. Put cut strawberries in a large bowl.
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Toss the berries with the granulated sugar and allow the berries to macerate for up to an hour. Stir the berries every 10 minutes to coat with the dissolved sugar and strawberry juice.
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While the berries macerate, add the cream to a large, deep bowl. If you don't have a deep bowl, put the bowl in the sink to avoid splattering the cream. Use the immersion blender* to begin whipping the cream for 1 minute. Turn off the blender and sift the confectioners sugar over the cream. Blend the cream and sugar together for another minute. Turn off the blender and add the vanilla and Grand Marnier, if using. Continue blending until the cream is very thick and holds it shape when scooped with a spoon. (*Conventionally whipped cream can look very grainy if beaten just a bit too long. The immersion blender creates a dense, smooth cream that doesn't look grainy. If you don't have an immersion blender, a stand mixer with whisk attachment or hand held electric beaters work just fine, just be sure to keep a close eye on the cream to avoid over whipping it.)
Build the Cake
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Right before serving: Level the tops of the cake layers with a serrated knife. Set one layer on a decorative plate. Cover the top of the cake with 1½-2 cups of the whipped cream, spreading evenly, but leaving ½ inch border of cake uncovered. Carefully pile 1 cup of the macerated strawberries on top of the cream, pushing them into the cream to create a level surface.
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Place the second cake layer on top of the first, pushing down gently. This should push the layer of cream and berries to the edge of the bottom layer, creating an attractive look. Pile another 1½-2 cups of cream on the top later of the cake and spread evenly. Take your time placing another cup of berries on top of the cake. Continue adding additional berries until you've achieved a look that you like. Serve the remaining berries and cream on the side with the finished cake.
