Whip up a delightful Pistachio Sponge Cake, where the nutty richness of pistachios meets the lightness of sponge cake, all enveloped in a smooth layer of pistachio buttercream.
Ingredients:
- ⅘ cup (100g) raw shelled pistachios
- 1 cup + 5 tsp (220g) granulated sugar (organic if in the US)
- 2 cups (250g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp sea salt
- 1 ⅕ cups (280ml) soy milk
- 4 tsp apple cider vinegar
- ½ cup (120ml) olive oil or another neutral oil
- 1 tbsp vanilla extract
- 1 tsp almond extract
- ½ batch pistachio buttercream (recipe follows separately)
Instructions:
- Preheat your oven to 347°F (175°C). Grease and line three 6-inch cake tins with parchment paper.
- Create vegan buttermilk by mixing soy milk with apple cider vinegar; set aside for 10 minutes.
- In a food processor, blend the pistachios with sugar until finely ground.
- Whisk together the pistachio-sugar mixture, flour, baking powder, and salt in a large bowl.
- Combine the oil, vanilla, almond extract, and vegan buttermilk, then add to the dry ingredients. Fold gently until just combined, avoiding overmixing.
- Divide the batter among the cake tins and bake for 20-25 minutes. A skewer should come out clean with a few crumbs when inserted into the center.
- Allow the cakes to cool in the tins for 15-20 minutes, then transfer to a cooling rack.
- Once cool, remove the parchment and if desired, chill the cakes before decorating.
- Prepare the pistachio buttercream and pipe onto the first cake layer. Repeat with subsequent layers, then coat the sides and top of the cake.
- Smooth the buttercream with a cake scraper and decorate as desired.
This Pistachio Sponge Cake is a nutty, sweet treat perfect for any occasion, offering a unique flavor and an impressive presentation when frosted with the rich pistachio buttercream. Enjoy a slice as the perfect end to a meal or as a special treat to share.
