Home » Recipes » Sicilian Pistachio Cake with Golden Neoclassic Buttercream
Print recipe Print Email recipe Email

Sicilian Pistachio Cake with Golden Neoclassic Buttercream Recipe

by
Sicilian Pistachio Cake with Golden Neoclassic Buttercream
click to rate
1 vote | 529 views
0 reviews | 0 comments
 

Ingredients

  • 2 large eggs, at room temperature, or 1/4 cup plus 2 tablespoons (3 fluid ounces)
  • 2/3 cup, divided, sour cream
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/2 cup blanched pistachios
  • 1 cup superfine sugar
  • 2 cups cake flour, sifted into the cup and leveled off
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1-1/2 sticks) unsalted butter, room temperature
  • about 3 large egg yolks, or 3-1/2 tablespoons
  • 1/4 cup plus 2 tablespoons superfine sugar
  • 1/4 cup (2 fluid ounces) golden syrup or light corn syrup
  • 1 teaspoon lemon juice, freshly squeezed
  • 16 tablespoons (2 sticks) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plus 1 tablespoon blanched pistachio nuts, slivered or coarsely chopped

Toolbox

Add the recipe to which day?
« Today - Apr 26 »
Today - Apr 26
Apr 27 - May 03
May 4 - 10
May 11 - 17
Please select a day
or Cancel
Loading... Adding to Planner
Add to Shopping List Add to Shopping List
Add to Recipe Box Add to Recipe Box
Add Personal Note Add Personal Note
Conversion Calculator Conversion Calculator
How good does this recipe look to you?
Click to rate it:
 
Advertisement
Advertisement

Leave a review or comment

Advertisement