PISTACHIO PINEAPPLE CAKE (Page 2 ) | March 1, 2024
Annonce:
INSTRUCTIONS:
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- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, prepare the pineapple filling. In a saucepan, combine the crushed pineapple, granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until thickened. Remove from heat and let cool completely.
- Once the cakes are baked, remove them from the oven and let cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy.
- Assemble the cake by placing one layer on a serving plate. Spread a layer of pineapple filling over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the prepared frosting.
- Sprinkle chopped pistachios over the top of the cake for garnish.
- Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
- Slice and serve this Pistachio Pineapple Cake to enjoy a heavenly dessert experience that perfectly balances nutty and fruity flavors.
- Store any leftovers in the refrigerator for up to 3 days.
Enjoy your delicious creation and bask in the compliments from your friends and family
This dish has been my go-to lately – made it like 4 times this month!
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