Marisa's Italian Kitchen

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Italian Plum Almond Streusel Cake

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An Italian Plum Almond Streusel Cake to delight your guests with its dense moist crumble, topped with pools of soft jammy plums and almond streusel topping.

Italian Plum Almond Streusel Cake

First and foremost, my apologies dear readers for the confusion on receiving a repeat email for this Italian Plum Cake recipe. To keep it short, I have been transitioning from one Hosting platform to another. In the midst of it all, this latest recipe got lost in cyberspace through no fault of either Hosting platform. They were both tremendously helpful in resolving the issue. So here it is again…enjoy!

I’ve never actually baked with Italian plums before. These plums were always enjoyed plucked straight off my Zia’s tree, who so generously shared her bounty with us.

If memory serves me, it wasn’t an overly big tree by any stretch. Only reaching to about 10 feet in height, or so it seemed to my younger self. As this winter tree is now being enjoyed by another nurturing family, I contend myself with the store bought variety.

They’re just as wonderfully luscious as the ones grown in our own back yards. These Italian prune plums are also exceptional if you favour canning or even hydrating your fruits.

Italian Plum Almond Streusel Cake

IS IT A PRUNE OR IS IT A PLUM?

They are actually Freestone plums, meaning that the pit easily separates from the flesh. These are the plums that are most often dried out to make prunes.

Available during late summer to early autumn, these prune plums have a distinctive oblong shape. Its skin is tinged a deep purple with a reddish blueish hue and reveals a firm juicy flesh when bitten into.

They’re quite the delectable fruit and you’ll find that they hold up well in cooking or even baking.

Italian Plum Almond Streusel Cake

Once baked the purple hue is transformed to a fuchsia like brightness, crowning the cake in pools of soft and sweet jammy goodness.

Italian Plum Almond Streusel Cake

The streusel topping and the sliced almonds are totally optional here and really just as wonderful without it.

However, I thought to put to use the extra streusel I had in my freezer after making these outrageously good Raspberry Crumb Muffins.

It adds such a lovely contrast in texture, not to mention how prettily they compliment this jammy cake.

Its rustic. Its simple and super yummy! Also…it makes tea time and coffee time that much more enjoyable!

Italian Plum Almond Streusel Cake

Happy baking dear friends!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Italian Plum Almond Streusel Cake
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Italian Plum Almond Streusel Cake

An Italian Almond Streusel Cake to delight your guests with its dense moist crumble, topped with pools of soft jammy plums and almond streusel.

Course Dessert
Cuisine Italian
Keyword Italian Plum Almond Streusel Cake
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 8

Ingredients

STREUSEL TOPPING

  • 4 tablespoons all purpose flour
  • 4 tablespoons granulated sugar
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter cubed

FOR THE CAKE

  • 1/2 cup unsalted butter softened
  • 2/3 cup brown sugar firmly packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 cup all purpose flour
  • 1/2 cup almonds very finely ground
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 2/3 cup sour cream full fat
  • 7 italian plums halved and pits removed
  • 1/4 cup sliced almonds
  • powdered sugar for dusting

Instructions

STREUSEL TOPPING

  1. In a small bowl, mix together the CRUMB MIXTURE ingredients using your hands or a food processor just until the mixture resembles coarse crumbs.

  2. Refrigerate till ready to use.

FOR THE CAKE

  1. Grease an 8 inch round spring form pan, line with parchment paper then grease the parchment paper. Set aside.

  2. Preheat the oven to 350 degrees F.

  3. In a large bowl beat together the softened butter with the brown sugar until fluffy.

  4. Beat in the eggs one at a time just until combined.

  5. Stir in both the vanilla and almond extracts.

  6. In a medium sized bowl, whisk together the flour, finely ground almonds, baking powder, baking soda, cinnamon and salt.

  7. Stir the flour mixture into the butter mixture alternating with the sour cream, making 3 additions of the flour and 2 of the sour cream, just until smooth.

  8. Scoop the batter into the prepared cake pan and smooth the top with the back of a spoon.

  9. Slice the plum halves length-wise into 1/4 inch slices and while keeping the slices together place them in clusters over the cake batter.

  10. Sprinkle the streusel topping between and around the sliced plums and top with the sliced almonds.

  11. Bake in the preheated oven for about 40 to 45 minutes or until a cake tester inserted in the middle comes out clean.

  12. Allow the cake to cool in the pan for about 20 minutes before releasing it from the pan.

  13. Once completely cooled dust the cake with powdered sugar, slice and enjoy!

 

Almond Pistachio Loaf Cake

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If you love nut based cakes then you’ll simply adore this Almond Pistachio Loaf Cake with its citrusy lemon scent.

Almond Pistachio Loaf Cake

This loaf cake is utterly delicious! After quickly devouring one slice I found myself dabbing on the lingering crumbs clinging to the bottom of the plate. It is that amazing!

There’s a very small amount of white flour used to bake this cake and it mostly consists of finely ground almond and pistachio nuts.

You will however need to grind the nuts as finely as possible without having them turn into a nut butter. I did so with my food processor and if your processor is the mini kind, you can simply grind the nuts in small batches.

Almond Pistachio Loaf Cake

As this Almond Pistachio Loaf Cake cools and while still warm, it is lavishly drizzled with a lemon syrup. The cake soaks up all those sweet juices and renders it extremely moist with a damp like texture.

Its in fact so moist and delicate you’ll have to take care when releasing the cake from the pan. I strongly suggest greasing the pan first and then lining the pan with parchment paper while making sure the parchment paper extends a couple of inches above the rim of the pan. This will allow you to remove the cake from the pan effortlessly. Trust me on this, I learnt the hard way!

Almond Pistachio Loaf Cake

I hadn’t lined my pan and as I turned it upside down to release the cake only half of it came off the pan while the other half stayed stuck inside! I stared at it in dismay wondering what to do and thinking that I may just have to bake it all over again to get some decent photos. But no worries, the cake was so moist I was actually able to piece it back together with no one being the wiser. But now you all know…lol!

As you can see from the photo above, you can’t tell at all!

Almond Pistachio Loaf Cake

Although pretty all on its own with the vibrantly green colors of pistachios, I served the loaf with sliced Greek black figs I picked up at the market and decorated it with some pretty edible orchids for a show stopping dessert. Just for you!

However you can just as easily crown the cake with candied lemon slices if figs are not your thing. Or simply enjoy as is!

This recipe is adapted from the wonderful Cafe Italia cookbook by Liz Franklin. A must have in your repertoire of cookbooks!

This post contains an Amazon affiliate link simply for your convenience and at no additional cost to you.

Here is an affiliate link to Caffe Italia Cookbook.

Almond Pistachio Loaf Cake

If you make this recipe do take a picture and tag @marisasitaliankitchen on Instagram so I can see your creation!

Ciao!

Almond Pistachio Loaf Cake
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Almond Pistachio Loaf Cake

Course Dessert
Servings 10 -12 slices
Author Marisa

Ingredients

  • FOR THE LOAF CAKE
  • 16 tablespoons butter softened
  • 1 cup granulated sugar
  • 4 large eggs beaten
  • 3/4 cup finely ground almonds
  • 2/3 cup finely ground pistachios
  • 5 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • grated zest from 2 lemons
  • FOR THE PISTACHIO TOPPING
  • 5 tablespoons granulated sugar
  • freshly squeezed juice from 2 lemons
  • 1/2 cup pistachios chopped

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease a 9x5x3 loaf pan and line with parchment coming up the sides of the pan while surpassing the pan by a couple of inches (this will allow for easy removal of the cake).
  3. Beat the butter and the sugar together in a medium sized bowl until smooth.
  4. Slowly add the beaten eggs, a little at a time while continuing to beat until they're fully incorporated.
  5. Stir the ground almonds and pistachios, the flour, baking powder and the lemon zest into the batter.
  6. Transfer the batter mixture to the prepared pan and bake in the preheated oven for about 45 minutes or until a skewer inserted in the middle comes out clean.
  7. Remove from the oven and place the loaf pan on a cooling rack.
  8. Meanwhile, for the pistachio topping, place 5 tablespoons of granulated sugar and freshly squeezed juice from the 2 lemons into a small microwave safe bowl.
  9. Heat in the microwave on high heat for 1 minute then stir until sugar is completely dissolved.
  10. Alternately you can heat the sugar and lemon juice on your stove top.
  11. When the sugar has completely dissolved, stir in the chopped pistachios and pour the mixture over the cake while making sure to evenly distribute the syrup.
  12. Let the cake cool in the pan and then carefully remove from the pan.
  13. Slice and serve as is or along side some seasonal fresh fruit.

Recipe Notes

Recipe is adapted from the wonderful Cafe Italia cookbook by Liz Franklin. I decorated the loaf cake with fresh figs since they are very much in season now as well as edible orchids. However you can simply serve the cake as is.

 

Olive Oil Apple Cake

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An impressively moist and delicious Olive Oil Apple Cake that is chock full of granny smith apples with the lovely warm scent of cinnamon and drizzled with a luscious caramel sauce just before serving.

Olive Oil Apple Cake

With the arrival of Fall and apple season well underway, I just could not help but revisit an old family recipe from my hubby’s side of the family. It was given to us by one of his Zia’s.

Each and every family member has their own twist and spin on this ever popular apple cake recipe. And all equally delicious. 

I haven’t tweaked mine overmuch throughout the years except to reduce the amount of sugar. I usually add a light dusting of icing sugar and of course a drizzle of caramel sauce for some extra indulgence. The caramel sauce, of course, is totally optional!

Which Type of Apples are Good for Baking?

The star ingredient in this beautifully formed cake are the crisp and tart granny smith apples. They’re definitely my favourite baking apple and one I turn to quite often in baked goods.

I love them for their hard and crisp bite with their juicy flesh when eaten fresh. However, when used in baked goods such as cakes or pies their tartness offers a perfect balance to sweet treats.

Having said that, there are really many other types of apples to choose from.

Look for apples who’s flesh does not break down to mush when baking, such as Granny Smith or Braeburn apples. 

Other very familiar and wonderful baking apples are the Honeycrisp or Gala. These are actually sweeter and don’t require as much sugar when used for baking.

Olive Oil Apple Cake

You can use any type of bundt pan to bake this apple cake. I used a heavy cast aluminum Bundt cake pan with beautifully detailed Autumn leaves which also has a nonstick surface to bake my apple cake in.

However, to be on the safe side I went ahead and brushed the inside of the Bundt pan with a cake release product. With the pan’s intricate leaf pattern I really wanted to make sure the cake would unmold effortlessly. And it did…wonderfully so…and its gorgeous!

Olive Oil Apple Cake

Gorgeous in its simplicity with a deep brown honey colour and bursting with a copious amount of diced apples. 

Its super moist in texture and stays so for quite a few days.

You’ll find t’s a great make ahead dessert!

Olive Oil Apple Cake

Perfect for our upcoming Canadian Thanksgiving!

Olive Oil Apple Cake

If you make this recipe do take a picture and tag @marisasitaliankitchen on Instagram so I can see your creation!

 

Olive Oil Apple Cake
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Olive Oil Apple Cake

An impressively moist and delicious Olive Oil Apple Cake, chock full of granny smith apples with the warm scent of cinnamon and drizzled with a luscious caramel sauce.
Course Dessert
Servings 12
Author Marisa

Ingredients

  • APPLE CAKE
  • 5 cups of diced apples approximately 7 small apples
  • 2 teaspoons cinnamon to toss with diced apples apples
  • 2 tablespoons granulated sugar to toss with diced apples
  • 1 cup olive oil
  • 1 3/4 cups granulated sugar
  • 1/2 cup apple juice
  • 2 teaspoon pure vanilla extract
  • 4 large eggs
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • CARAMEL SAUCE
  • 1/4 cup butter
  • 1 cup packed brown sugar
  • 1/2 cup 35% cream
  • 2 tablespoons golden corn syrup

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease a bundt pan with a cake release product or use your favorite non stick baking spray.
  3. In a large bowl, toss together the diced apples with the 2 tablespoons of cinnamon, 2 tablespoons of sugar and set aside.
  4. Beat together the olive oil, sugar, apple juice and vanilla extract in the bowl of a stand mixer or use a hand held mixer, beating just until combined.
  5. Add the eggs one at a time, beating well after each addition.
  6. Whisk together the flour with the baking powder and add this to the egg mixture.
  7. Beat on low speed till the batter is smooth.
  8. Fold in the diced apples.
  9. Pour the cake batter into the prepared bundt pan.
  10. Bake for 1 hour to 1 hour and 15 minutes, or just until a toothpick inserted in the middle comes out clean.
  11. Allow the cake to cool in the bundt pan for 1 hour before releasing it from the pan.
  12. When ready to serve slice and plate with a generous drizzle of caramel sauce.
  13. CARAMEL SAUCE
  14. In a small sauce pan over low heat, melt the butter then stir in the brown sugar, cream and the corn syrup.
  15. Cook and stir over low heat just until the mixture comes to a boil then remove from the heat and let the caramel sauce cool.
  16. Makes approximately 1 1/2 cups.

Recipe Notes

Caramel Sauce Recipe is adapted from Dairy Farmers of Canada Website!

 

Cherry Crumb Cake

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An elegant and delicious Cherry Crumb Cake that is sure to receive rave reviews at your next potluck or barbecue. Crowned with juicy ruby red cherries and a ginger-lime topping with crunchy pecans this crumb cake not only makes an impressive treat but you’ll also find it really simple to put together.

CHERRY CRUMB CAKE

Having a neighboring outdoor farmer’s market that’s opened 24 hours a day certainly has its perks, especially coming off work after a late evening shift.

This farmer’s market is in the heart of a bustling metropolis with great produce at extremely affordable prices but only opened during the Spring to Fall seasons.

With a large student population nearby from Université de Montréal and staff from local health institutions as well as the many tourists trekking down from the stunning Saint Joseph’s Oratory perched high up on Mount-Royal, this is the place we are all drawn to.

And now with cherry season upon us and outdoor stands brimming with one of summer’s luscious fruits, who can resist the pull to purchase this delectable fruit!

CHERRY CRUMB CAKE

Although I’d be just as content savoring every bite while basking in the warmth of a beautiful sunny day, transforming them into a special baked treat is definitely the cherry on the cake!

CHERRY CRUMB CAKE

While the cake is soft and dense in texture you’ll find that there’s a lovely contrast from the sweet burst of cherries just beneath the crumbly layer of ginger-lime and pecan topping.

As a result you’ll get some sweet goodness in every bite.

Also scented with pure almond extract which adds a perfect balance of sweet and nutty flavors while enhancing the taste of this yummy cherry cake.

CHERRY CRUMB CAKE

Maybe you prefer to eat some cherries simply as they are while wondering how else to enjoy this “best of summer” fruit. However, you’ll most certainly want to try this Cherry Crumb Cake…especially before the cherry season winds down!

CHERRY CRUMB CAKE
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Cherry Crumb Cake

An elegant and delicious Cherry Crumb Cake that is sure to receive rave reviews at your next potluck or barbecue. Crowned with juicy ruby red cherries and a ginger-lime topping with crunchy pecans this crumb cake not only makes an impressive treat but also, you'll find it really simple to put together.
Course Dessert
Servings 1 , 8 inch cake
Author Marisa

Ingredients

  • FOR GINGER LIME CRUMB TOPPING
  • 3/4 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter melted
  • 1/4 cup chopped pecans
  • 2 teaspoons lime zest
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt I used fine sea salt
  • 1/4 teaspoon ground cinnamon
  • FOR THE CHERRY CRUMB CAKE
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt I used fine sea salt
  • 1/4 cup whole buttermilk
  • 1 pound cherries pitted

Instructions

  1. GINGER-LIME CRUMB TOPPING
  2. First lets combine all ingredients for the ginger-lime crumb topping in a small bowl and stir until the mixture is crumbly.
  3. The mixture can be made ahead and stored in the fridge for up to 5 days.
  4. CHERRY CRUMB CAKE
  5. Preheat the oven to 350 degrees F
  6. Grease and flour an 8 inch springform pan then line the pan with parchment paper and grease the parchment paper.
  7. In a large bowl, beat the butter and sugars together on medium speed until fluffy. About 3 to 4 minutes.
  8. If using a stand mixer make sure to occasionally stop and scrape the sides of the bowl.
  9. Beat in the eggs one at a time, making sure to mix well after each addition.
  10. Mix in the vanilla and almond extracts.
  11. In a medium sized bowl, whisk together the flour, baking powder and salt.
  12. With the mixer reduced to low, gradually add the flour mixture to the butter mixture while alternating with the buttermilk.
  13. Begin and end with the flour mixture.
  14. Pour the batter into your prepared pan and smooth the top with an offset spatula.
  15. Spread the pitted cherries evenly over the cake batter.
  16. Sprinkle the ginger-lime crumb topping over the cherries.
  17. Bake the cake for about 1 hour or until a wooden skewer inserted in the middle comes out clean.
  18. Remove the cake from the oven and let cool in the pan for about 15 minutes before releasing the cake and then transfer to a wire rack to cool completely.
  19. The cake can be covered and stored at room temperature for up to 2 days or refrigerated for up to 6 days.

Recipe Notes

Recipe is adapted from Bake From Scratch Magazine July/August issue 2017

 

Italian Spumoni Cake

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Delicious flavors of the ever popular Italian ice-cream better known as simply Spumoni, is revisited in a three layered spectacular Italian Spumoni Cake that is sure to impress.

Italian Spumoni Cake

Crumbly cake layers of strawberry, chocolate and pistachio are stacked together while separated by strawberry preserves and pistachio cream. Frosted with a vanilla scented buttercream, sprinkled with some crushed pistachios and then decorated with spumoni flavored french macarons for a truly celebratory dessert.

Every once in a while hubby will surprise me with the latest Bake From Scratch Magazine, packed full of drool worthy baked goods that can easily be replicated at home. A true baker’s delight in every sense of the word.

This latest issue has some of the loveliest naked cakes or rather nearly naked cake recipes and the one that caught my eye was the Spumoni Cake. I love it for its pretty trifecta of colors which takes me back to those lazy hot summer days, happily sitting outside while enjoying some yummy spumoni ice-cream.

Italian Spumoni Cake

Although I’m not a baker by profession and have only ever baked a few layered cakes in my lifetime, I found this cake not difficult at all to put together and I’m sure you will too.

While you’ll basically be baking three separate layers, it’s really one cake batter divided among three separate bowls.

One bowl will have strawberry preserves folded into the batter, the second bowl will have cocoa mixture folded in while the third bowl gets some delicious pistachio paste.

Italian Spumoni Cake

You’ll want to begin assembling the cake directly on its serving platter lined with 2 pieces of parchment paper joined at the center. You then simply pull out the 2 sections when you’re done frosting for easy clean up.

Italian Spumoni Cake

Since decorating this beautiful Italian Spumoni Cake is where the fun really begins, do know that you can truly use your imagination here so feel free to add your special touch.

Although, the original recipe called for freeze dried strawberries to garnish the cake, they were really hard to find and I had absolutely no luck in finding them. However, I did come across some adorable french macarons looking simply perfect and I new they would adorn this cake quite beautifully.

I used a little dab of buttercream on one side of the macaron so that they adhered to the cake and I must say they added such a lovely touch to the overall look! Who would not want to sink their teeth into a slice of this delicious goodness…right?

Actually, hubby and I did just that! Day after day and just until there was not a crumb left. But please don’t judge, you would have done the exact same thing, I’m sure of it!

Italian Spumoni Cake

Worth mentioning here is how this cake actually tastes better the following days. Partially due to the preserves and pistachio paste nestled between the layers which keeps the cake very moist and also enhances the flavors of this visually stunning cake. As a result, this cake is an excellent make ahead dessert for those busy and extremely chaotic occasions which we all have from time to time.

Pistachio cream can also be made ahead and kept in an airtight container at room temperature for up to 1 week. You can therefore really pace yourself by making a few steps ahead of time which is always a win win in my book.

Most of all have fun.

Italian Spumoni Cake
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Italian Spumoni Cake

All the flavors of the ever popular Italian ice-cream better known as simply Spumoni, is revisited in a three layered spectacular Italian Spumoni Cake that is sure to impress.
Course Dessert
Cuisine Italian
Author Marisa

Ingredients

  • FOR THE CAKE LAYERS
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 3/4 cups cake flour
  • 1/2 cup all purpose flour divided
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt I used fine sea salt
  • 240 grams or 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup strawberry preserves divided
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup boiling water
  • 1/2 teaspoon baking soda
  • pistachio paste recipe below
  • vanilla buttercream recipe below
  • chopped pistachios for garnishing
  • macarons to decorate spumoni colors, chocolate, strawberry and pistachio OPTIONAL
  • PISTACHIO PASTE
  • 2 cups roasted pistachios
  • 2 tablespoons of honey
  • 1/4 water
  • VANILLA BUTTERCREAM
  • 1 1/2 cups unsalted butter softened
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon of kosher salt I used fine sea salt
  • 9 cups confectioner's sugar icing sugar
  • 6 tablespoons whole milk

Instructions

  1. CAKE LAYERS:
  2. Preheat the oven to 350 degrees F
  3. Grease and flour 3 (9 inch ) round cake pans.
  4. In a large bowl, beat butter and sugar together at medium speed just until fluffy.
  5. This should take about 3 to 4 minutes and if your using a stand mixer, you'll want to stop and scrape the sides of the bowl a few times.
  6. Add the eggs one at a time and beat well after each addition.
  7. In a separate medium sized bowl, whisk together the cake flour, 1/4 cup all purpose flour, baking powder and salt.
  8. With your mixer on low speed, gradually add the flour mixture to the butter mixture alternating with the milk while starting with the flour mixture and ending with the flour mixture.
  9. Beat just until combined between each addition.
  10. Beat in the vanilla extract.
  11. Divide the batter evenly among 3 separate bowls.
  12. In the first bowl, fold in a 1/2 cup of well stirred strawberry preserves and the remaining 1/4 cup all-purpose flour.
  13. Combine the cocoa, 1/4 cup of boiling water and baking soda in a small bowl.
  14. Fold the cocoa mixture into the second bowl of cake mixture.
  15. In the third bowl of cake mixture, fold in a 1/2 cup of pistachio paste.
  16. Spoon the cake batters into the prepared pans and smooth the tops with an offset spatula.
  17. Bake in preheated oven for 20 to 25 minutes.
  18. Test to see if its done by inserting a wooden skewer in the center of the cake. If it comes out clean then the cakes are ready.
  19. Allow the cakes to cool in the pan for 10 minutes then invert onto a wire rack to cool completely.
  20. ASSEMBLING THE CAKE LAYERS
  21. Place the strawberry cake layer onto your serving platter and pipe a ring of vanilla buttercream all around the inside edge of the strawberry cake layer, creating a border.
  22. Spread the remaining 1/2 cup strawberry preserves over the strawberry cake layer making sure to stay between borders.
  23. Carefully place the chocolate cake layer over the strawberry layer and pipe a ring of vanilla buttercream around the inside edge, creating a border.
  24. In a small bowl stir very well together 1/2 cup of the vanilla buttercream with the remaining pistachio paste and spread this over the chocolate layered cake while staying within the border.
  25. Carefully top the pistachio cake layer over the chocolate cake layer.
  26. Spread the remaining vanilla buttercream over the top and sides of the 3 layered cake. (I used a buttercream icing smoother to create the naked cake look)
  27. Garnish with chopped pistachios and chocolate, strawberry, pistachio macaron cookies if desired.
  28. PISTACHIO PASTE
  29. Grind pistachios as fine as you can using a food processor or better yet a spice grinder if you have one.
  30. Stir together the grind pistachios and honey in a small bowl.
  31. Stir in 1/4 cup of water, 1 tablespoon at a time, until the paste has a consistency of peanut butter.
  32. Pistachio paste can be made ahead and stored in an air tight container at room temperature up to one week.
  33. VANILLA BUTTERCREAM
  34. Place the butter in a large bowl and beat at medium speed just until creamy.
  35. Beat in the vanilla and the salt.
  36. Reduce the speed to low and slowly add the confectioners sugar.
  37. Increase the speed to medium and continue beating until smooth.
  38. Beat in the milk one tablespoon at a time until the buttercream frosting reaches a spreadable consistency.

Recipe Notes

Recipe is adapted from Bake From Scratch Magazine.