Light pistachio cake layers, whipped honey buttercream, and a ripe peach and raspberry compote sandwiched between the layers for the perfect balance in every bite
Pistachio cake layers:
1 1/2 cups dairy-free milk, room temperature (I used almond)
1 tablespoon apple cider vinegar or lemon juice
1 1/2 cups granulated sugar or coconut sugar
1 cup vegetable oil (I used avocado)
4 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon almond extract
1 1/3 cups shelled pistachios
2 1/2 cups gluten-free 1:1 baking flour
3 teaspoons baking powder
1 teaspoon fine sea salt
3/4 teaspoon baking soda
1 tsp matcha powder (optional- gives it a green hue)
Preheat the oven to 350ºF and prepare two 8-inch round cake pans by greasing them with coconut oil and lining with parchment paper rounds.
In a small bowl, whisk the milk and apple cider vinegar (or lemon juice) and set aside.
In a blender or food processor, blitz the pistachios into a crumbly flour. Set aside.
In a large bowl combine the oil, sugar, eggs, vanilla extract, and almond extract. Whisk together until fully combined and smooth. Add the matcha powder now and stir through if using.
Add the flour, processed pistachios, baking powder, baking soda, and salt, and mix.
While mixing, slowly pour in the milk. Whisk together until just combined.
Divide the cake batter into the prepared cake pans and bake for approximately 30-35 minutes.
Remove the cake layers from the oven and allow to cool for 10 minutes in the pans before inverting on a wire rack to fully cool.
Honey buttercream*:
1/2 cup unsalted butter room temperature
¼ cup honey
2 ½ cups powdered sugar
1 teaspoon pure vanilla extract
Cream butter, vanilla, and honey together in a large bowl. Add powdered sugar, mix on low until mostly combined, then turn to high and beat on high until thick and fluffy. Store in fridge, allow to come to room temperature (approx. 2 hours) before using.
*in order to frost the entire cake as well as piping designs, I had to multiply all ingredients in the recipe by 4. Take this into account when deciding how much you will need based on what your vision is for your cake.
Raspberry peach compote:
1 ½ cups frozen raspberries
1 ½ cups frozen peaches
¼ cup maple syrup
¼ tsp fine sea salt
1/2-1 tbsp arrowroot starch*
Place all ingredients in a saucepan and put over medium heat. Using a spoon or masher to muddle the fruit. Cook over low-medium heat for 10-15 minutes, or until the mixture has reduced to about half and it has thickened. Add to a bowl to cool and set in fridge until ready to use.
*if you find after refrigerating that your compote is still not as thick as you’d like, add 1/2-1 tbsp arrowroot starch to thicken it before using.
To decorate the cake:
I started by slicing each cake layer in half to create 4 smaller layers.
Place a small dollop of frosting on a cake stand, then add the first layer on top. Pipe a thick ring of frosting around the edge of the layer, then add a few spoonfuls of the compote in the middle of the ring. Add another cake layer centered on top, and push down lightly to secure it. Repeat this process for the remaining layers.
Crumb coat: for this cake I did a crumb coat, which means applying a thin layer of frosting around the entire cake to catch any crumbs. After the crumb coat, I chilled the cake in the fridge overnight.
Frosting the cake: after the crumb coat has set, I frosted a good layer of frosting around the cake. I let this chill for a bit longer before starting piping smaller designs around the edges and exterior of the cake. If you’d prefer to skip these extra steps, you could also do a naked cake and stop before the crumb coat.
To decorate: I topped mine with lots of flowers! I recommend using edible flowers. You could also decorate with fresh peaches and raspberries and some crumbled pistachios. Have fun with it!!!
I hope you love this recipe and stay tuned for the other mini cakes recipe! Follow my Instagram @abigailsapron for more recipes like this, and subscribe to get these recipes sent straight to your inbox.
Have a wonderful weekend <3
With love,
Abigail