pistachio cake let’s try it digging right in just as good as the first time I had it delicious waiting say hi to make this a super easy easier than you would think cuz it’ll blow your sassy. Oh cake I would say about the first time I ever had this um we had this awesome neighbor Richard the sandy across the street they’re very neighborly and they brought us over a pistachio cake.make whipped cream and I was like never had one before and I didn’t think I liked pistachios either anyway sandy brought this cake.
over and she said she was known for it and Alabama Oh Mike well okay whatever still didn’t think much of it but I said I’m gonna have a piece because that’s the neighborly thing to do so I had a piece and mind blow and I’m saying right now it’s rare that my mind gets blown and it was awesome so we’ve had it many times. since must do to my begging and today we have the Creator here to help us make it ourselves and we’re gonna share it with you because I’m telling you right now you’re gonna love this recipe if you’ve
- 2 cups (270g) unsalted pistachios
- 3 teaspoons baking powder
- 2 and 1/4 cups (265g) sifted cake flour
- 1/3 teaspoon baking soda
- 3/5 cup (1.5 sticks; 170g) unsalted butter,
- 2 teaspoon salt
- 6 large egg whites
- 1/3 cup (120g) sour cream
- 2 teaspoons pure vanilla extract
- 2 teaspoon almond extract
- 1 cup (240ml) whole milk,
never had it I don’t care you got to try it and that’ll be you’ll be famous wherever you are so let me introduce our good friend and master baker sandy B No so Sandy’s going to teach us how to make it you brought over a whole bunch of stuff too but this is gonna be it’s actually gonna be very easy we’re going to use our stand mixer and we’re gonna make it in two batches.
Because she has all of the chef style equipment and the huge mixer I don’t so we’re gonna make two batches put it in the same pan and bake it. so let’s get you are gonna be amazed to how easy this is so I will leave the recipe in the comments below and as we’re gonna double everything.
So what I’m doing the single recipe right here we’re going to we’re doubling it because it’s for a nine by thirteen so the first thing is yellow cake mix what for real so we’re gonna put that in there then we’re gonna take the plastic out that’s.
what sandy the master baker as hopeful as you do next half a cup of canola oil get it all in there pistachio pudding instant pistachio pudding and this is 3.4 ounces and then we’re gonna take the paper out get it all that goodness in and then this is one cup of club soda put that in there and then we’re gonna need for we’re gonna mix this on low while we’re doing the eggs I’m gonna write them over a measuring cups so that I don’t get any shell in there I’m going to add them one at a time we all know that baking is not my strong suit.
So I had to bring in a pro all right that’s three down I’m going to go finally yes sir, we spent the slides turn it up and really give it a good whip I’m gonna scrape the size just to make sure I got everything and that looks good crank. this up to seven or eight for two minutes is up we are now going to fold in so this I have a couple chopped walnuts. and we’re just gonna fold it in because I sandy pointed it out we don’t want to mix it in this has been aerated so we’re gonna gently do it, okay so sandy was nice
enough to bring her chefs quality baking nine by 13 pan it’s a true 9 by 13 and you may notice that the edges are squared the corners so we don’t have to do anything to prep this except put a piece of wax paper in the bottom and then sandy just taught me a very neat little thing.
She takes an old towel a clean one but another one and she cuts it into two strips a hand towel she moistens it up and water connects it together with safety pins. and then you wrap it around the side you can see here and what this is gonna do all right this is number one mind-blowing thing here so it doesn’t allow the sides to burn and it also allowed me how when you cook a pistachio cake.
Sometimes it’ll puff up in the middle this will prevent that from happening so it’ll let the sides release it allows them to release and it and it cooks an even flat cake, isn’t that amazing who knew I didn’t hop but we all know I’m not a baker so anyway this is ready to go so let’s put in our batch number one of our cake mixes. am i good okay and I’m here to tell you I didn’t think I liked pistachio cake because I never had it once you do you’re a convert because it is amazing the most amazing Pistachio Bundt Cake.
Delivery all right I’m gonna make that doing this in the oven at 350 for 40 to 45 minutes due to the altitude here in Colorado Springs we’re gonna put it into 45 but if you’re making this sea-level try it out at 40 and test it and see if it’s in there also, make sure your towels not underneath your pan so it’s level this one’s perfect sandy wrapped it.so I’ll see you when this comes out of it okay so we’re out of the oven, I got it on an elevated rack as you can see with legs and we’re gonna let it sit out here and cool initially for about 50 just pointing up some milk this is gonna be the filling and all we’re doing there are two boxes of just she’ll instant pudding super easy and add both these boxes it calls for two cups or we’re doubling if you’ve never had
instant pudding before you basically just whisk it until it gets pudding-like and then I’m gonna stick it in the fridge. okay, so you can see right now if it’s starting to form tracks so I think it’s ready to go in the fridge and get nice and chilled that’s a little mom dude see when it’s time to put it in the middle of the cake. okay, we’ve cooled now for a little over 15 minutes first thing I’m gonna do is I’m gonna take off the cloth that goes around it and I did take an offset spatula and go around the edge because it did puff up so high that it went across the edges that’s a little bit the middle did sink a little but that’s not a big deal.
Cuz we’re gonna flip it up so we’re gonna put this on there and it needs to be in the center because once it’s on this board it’s not moving so here goes nothing Booya and it’s almost perfectly centered oh there we go look at that and we’re gonna take off our parchment very carefully. I was just told by master baker sandy that’s where.
I cut it it’s all about being everybody’s holding their breath BAM okay so now the trick ado is to let it cool completely so that’s also what sandy has here is this little wire cutter thing and it’s adjustable up and down so she’s already measured it to go halfway through the pistachio cake and now she’s gonna cut the cake.
And wiggle it through till you get to the other end and then you have to be careful when you’re coming at the other end so that you don’t rip out the Sun without the whole side and now we are going to take a cookie sheet and we’re going to take it.
where we have cut it in half and we’re going to put the cookie sheet underneath it and we are going to remove the whole top instead of it aside so this is a point that I made earlier and it is nice and show which is what you want to have I need all of it or no oh put more than that on there okay try to spread that around see if they’re gonna try and spread this either because you want to make it as even in level as possible so that your cakes not gonna end on one aisle what we’re gonna do is we are going to scooch this to the edge a little bit we’re gonna find the edge of our pistachio Pudding Cake.
And we are going to pull back on it and we’re just gonna lay it right back down all right and there we go now we’re gonna start with our frosting first thing you need is let me raise this up seeing see a little better two cups of heavy whipping one and a half of cold milk two packets of pistachio pudding mix at the keeping track this cake requires eight boxes six boxes.
I’m so sorry then four teaspoons of confectioner’s sugar 1/3 and let’s put this baby back down and we’re gonna mix for how long sandy ah you’re gonna mix that until it forms stiff peaks I’ve been down this road before and didn’t have any left so we’re starting off slow so we don’t have all that dry pudding coming in our face so we’ve been going for just a couple minutes and you can see it’s starting to get thicker.
But I want to scrape the sides real good just to make sure there are no dry pockets in the bottom lookee here sick Peaks I think sandy I’ve never had such luck alrighty so cuz look at that sticking out straight I bet this is gross.
I’m gonna lick it and see mmm nope it’s not gross alright we are gonna frost here in a second because this has the pudding Center we’re gonna put some dowels in it and that’s gonna keep it from sliding off nothing worse than getting your cake all done and you go to put it in your fridge or wherever and the top slides off so all we’re gonna do is take these little dowels I’m gonna measure them first and cut them just below the top is that right yeah so right about there it is and as you can see I carefully cut it so now I have
that what I cross a dam out I got something distant saw now that’s a scrub you can throw that alike plus it. hit the floor look at that you put your hand on it amazing we’re gonna start right here and go right below the surface because you want these little bad boys just stay in place just along the sides or one in the dog we put one here and one here and then one in the middle all right you have to give me some tips. because the best thing to do is to frost your edges.
first Oh a little much I told you I’m not a professional Baker are you left-handed or right-handed right can’t tell though huh okay give it to me you’re driving me nuts Jim sorry okay let’s start on this side did a great job right there gonna put a nice heavy thick coat of this delicious.
You want more whipped cream frosting on here yeah probably gonna need just a little bit more on their hey you can always do a little bit of a squiggly on the top. if you want to if you don’t want to do a just a little bit of spring clear little walnut to go with that okay Dashie, oh yeah it’s so good mm-hmm a done deal I can’t thank you enough well thank you, my colonel, she’s the best