Pistachio Layer Cake Recipe

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Pistachio Layer Cake
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Ingredients
24
Count
Nutrition
344
Calories
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Ingredients:

Directions:

  1. Preheat oven to 350°.
  2. Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans). Line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust with 2 teaspoons flour. Set pans aside.
  3. To prepare cake, place 2/3 cup chopped pistachios in a mini food processor; process until a smooth paste forms (about 3 to 4 minutes), scraping down sides occasionally. Reserve 1 tablespoon pistachio butter; set aside.
  4. Place remaining pistachio butter and butter in a large bowl; beat with a mixer at medium speed until creamy. Gradually add 1 cup granulated sugar, beating well. Add 2 egg yolks, one at a time, beating well after each addition.
  5. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Beat in 1 teaspoon vanilla.
  6. Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until stiff peaks form using clean, dry beaters. Gently fold one-third of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly between prepared pans. Bake at 350° for 24 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on a wire rack. Run a knife around edges of pans; loosen cake layers from pans. Remove cakes from pans. Discard wax paper. Cool cake layers completely on a wire rack coated with cooking spray.
  7. To prepare filling, combine 3 tablespoons granulated sugar, cornstarch, and dash of salt in a small, heavy saucepan. Add 1 cup 1% milk and egg yolks, stirring with a whisk. Cook over medium-high heat until mixture comes to a boil, stirring constantly with a whisk. Remove from heat; add reserved 1 tablespoon pistachio butter and 1/2 teaspoon vanilla, stirring with a whisk. Place pan in a large ice-filled bowl for 20 minutes or until egg mixture cools to room temperature, stirring occasionally.
  8. To prepare frosting, place cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Gradually add powdered sugar, beating at low speed just until smooth (do not overbeat). Beat in 1 1/2 tablespoons 1% low-fat milk and 1 teaspoon vanilla until blended and frosting is of spreading consistency.
  9. Place 1 cake layer on a plate; spread the layer evenly with filling. Top with the remaining cake layer. Spread frosting over top and sides of cake. Sprinkle cake with 1 tablespoon chopped unsalted dry-roasted pistachios.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 343.63 Kcal (1439 kJ)
Calories from fat 124.33 Kcal
% Daily Value*
Total Fat 13.81g 21%
Cholesterol 57.88mg 19%
Sodium 452.24mg 19%
Potassium 437.72mg 9%
Total Carbs 48.5g 16%
Sugars 26.91g 108%
Dietary Fiber 0.86g 3%
Protein 7.27g 15%
Vitamin C 0.2mg 0%
Iron 1.5mg 8%
Calcium 53.7mg 5%
Amount Per 100 g
Calories 277.63 Kcal (1162 kJ)
Calories from fat 100.45 Kcal
% Daily Value*
Total Fat 11.16g 21%
Cholesterol 46.76mg 19%
Sodium 365.38mg 19%
Potassium 353.65mg 9%
Total Carbs 39.18g 16%
Sugars 21.74g 108%
Dietary Fiber 0.7g 3%
Protein 5.87g 15%
Vitamin C 0.1mg 0%
Iron 1.2mg 8%
Calcium 43.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

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