Pistachio Succulent Tea Cakes

Please refer to my post here for details of this recipe! I made them on the same day and its an extension of the recipe, just that I used a sheet pan for these designs. Modifications: reduced sugar to 1.5 cups, and used pure vanilla bean


Pistachio Succulent Tea Cakes
Makes 1 9×14 inch pan + 5 cupcakes
Pistachio Cupcakes adapted from Eats Well With Others

Pistachio Cake

1 cup shelled pistachios
2½ cups cake flour
¾ cup all purpose flour
1 tbsp baking powder
1 tsp baking soda
¾ tsp salt
1 cup unsalted butter, softened
1.5 cups sugar
1 tbsp vanilla extract
1 large egg
3 large egg whites, at room temperature
¼ tsp cream of tartar

Vanilla Swiss Meringue Buttercream

1x Swiss Meringue Buttercream (recipe)

To make Pistachio Cupcakes

Preheat the oven to 325. Grease and line one 9x14inch pan with parchment paper.

In the bowl of a food processor, pulse the pistachio meat until it is coarsely chopped. Remove 2 tbsp to a small bowl. Pulse the remaining pistachios until they have almost a powder-like consistency. Transfer to a large bowl and whisk together both the roughly chopped and fine pistachios with the all purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter in the stand mixer for 3 minutes. Add in the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. Add in the egg and mix until just combined.

Turn the mixer to low. Pour 1½ cups ice water into a measuring cup. Add the flour/pistachio mix to the batter in three additions, alternating with the ice water, mixing each time until just combined. Scrape down the bowl and mix on low speed for a few more seconds.

In a medium, clean bowl whisk together the egg whites with the cream of tartar until soft peaks form, about 3-5 minutes. Fold the egg whites into the batter.

Pour batter on prepared sheet pan. Bake for 40-45 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool for 20 minutes. Flip the cakes out of the pans, onto the rack and let cool completely before cutting into rounds and frosting.

To make Swiss Meringue Buttercream

In a large saucepan, place mixing bowl over a pot of barely simmering water. Add egg whites and cups sugar and whisk together until frothy. Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (no granules when rubbing mixture between finger tips). Mixture will feel hot to the touch (or like the temperature of warm milk).

Once bowl is at room temperature, switch to paddle attachment, and whip together until soft peaks form. Add butter 1 Tbsp at a time. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency. It may look lumpy – it’s a good sign, keep beating until it changes consistency to become smooth, thick and whipped. Add vanilla extract and salt and mix on med-high until incorporated and silky.

To assemble and decorate

Pipe on swiss meringue buttercream, and add on frozen succulent buttercream flowers!


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