That will be the first thing most will say when you bake this cake. It’s actually one of the reasons I enjoy putting it on the table: it’s something different. Trust many will be apprehensive about trying this pistachio pound cake, do not be discouraged… with it’s light texture and creamy buttercream icing one taste will change their minds for sure!
To the kitchen…
1 cup cake flour
1 ½ cups white sugar
12 egg whites
1 ½ teaspoons vanilla extract
1 ½ teaspoons cream of tartar
½ teaspoon salt
1 box of Jello pistachio pudding mix
4 cups confectioner’s sugar
¼ stick butter, melted
1 cup of Cisco shortening
2/3 cup milk
Vanilla to taste
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, and 3/4 cup of the sugar, set aside. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Add pistachio mix. Lastly add two teaspoons of green food coloring (only enough to tint the mixture). Do not overmix. Put the batter into a bundt (tube) pan.
Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
Whip icing ingredients into a creamy texture, feel free to icing the entire cake (see below) or drizzle across the top.
As always, I accept all recommendations and if I don’t have it I’ll gladly find it for you. In the name of all things “from scratch,” your resident SoPhi baker is here to help! For more baking ideas follow my business @HoneecakesBkry and check out the website www.HoneecakesBakery.com