a light, fluffy and moist Pistachio Cake that’s been frosted with the silkiest chocolate frosting. Every bite is seriously so GOOD Pistachio Cake Recipe •250ml Milk ( unsweetened almond milk or any plain milk of choice) •2tsp White Vinegar •150g Granulated Sugar •80ml Oil ( sunflower/ canola/ vegetable) •2tsp Vanilla Extract •220g All Purpose Flour •30g Corn Starch •1 + 1/2tsp Baking Powder •3/4 tsp Baking soda •90g Pistachio flour ( pistachio powder / ground pistachio) (note: to prepare homemade pistachio flour, use a food processor. Combine 90g of whole pistachios with 20g of granulated sugar and process on high speed until it turns into powder form) Method: •Preheat the oven to 350f, grease 8x8 inch square cake tin with oil & line it with baking paper - In a bowl combine all the dry ingredients except sugar.In a separate bowl combine warm milk with vinegar. Let it sit for 5 minutes until slightly curdled. Then pour oil & vanilla and mix using a whisk. Next add sugar and gently whisk until smooth.Mix dry ingredients into the liquid ingredients and mix slowly until combined. Pour the cake batter into the prepared cake tin and bake 25-30 minutes. Let it cool completely. Then prepare chocolate buttercream frosting. Chocolate Buttercream: •110g Butter (vegan butter sticks or any butter of choice) •40g Powdered Sugar •40g Dark Chocolate chips, melted •15ml Whipping Cream (mixed with chocolate) •Pinch of salt Method:-In a stand mixer beat butter with powdered sugar until it is fully mixed, fluffy and creamy. In a heatproof bowl combine chocolate with cream and microwave it for 30 seconds. Stir with a spoon to make sure it is evenly mixed. Let it cool then add this to the butter mixture for 2-3 minutes. •Use this as a frosting on the pistachio cake and chill the cake for 1 hour before serving. Garnish with chopped pistachios.Enjoy!
