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Pistachio Cream Cake

Pistachio Cream Cake
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A halal-friendly, moist, and nutty dessert featuring finely ground pistachios and a velvety whipped cream frosting, perfect for celebrations and family gatherings.

Ingredients

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2.5 Cups Halal Certified All-Purpose Flour
1 Cup Shelled Pistachios (Finely Ground)
2 Teaspoons Baking Powder
1.5 Cups Granulated Sugar
1 Cup Halal Butter (Unsalted, Softened)
0.5 Cup Full-Fat Plain Yogurt (Halal)
1 Cup Whole Milk (Halal)
4 Units Large Eggs (Halal)
1 Tablespoon Non-Alcoholic Vanilla Bean Paste
1 Teaspoon Lemon Juice (Fresh)
2 Cups Halal Heavy Cream (Cold)
0.75 Cup Powdered Sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with halal butter and line them with parchment paper
  2. In a medium bowl, whisk together the halal flour, ground pistachios, and baking powder to ensure an even rise
  3. Use a stand mixer to beat the softened halal butter and granulated sugar until the mixture becomes pale and fluffy
  4. Incorporate the eggs one at a time. Then, stir in the non-alcoholic vanilla bean paste and lemon juice
  5. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk and yogurt. Mix until just combined to keep the cake tender
  6. Divide the batter evenly between the prepared pans. Bake the cake layers for 25 to 30 minutes, or until a toothpick comes out clea
  7. Allow the cake layers to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely
  8. Whip the cold halal heavy cream with powdered sugar until stiff peaks form
  9. Place one layer of the cake on a serving plate. Spread a thick layer of cream over it. Top with the second layer and cover the entire cake with the remaining frosting

Notes

Always use room temperature ingredients to allow the batter to emulsify properly.

Do not overmix the batter after adding flour to avoid a dense and tough texture.

Grind your pistachios freshly for the most vibrant flavor and natural green color.

Ensure cake layers are entirely cold before frosting, otherwise the halal cream frosting will melt.

Store in an airtight container in the refrigerator for up to three days.

Unfrosted layers can be frozen for up to one month if wrapped tightly in plastic and foil.

For a gluten-free version, substitute all-purpose flour with a halal-certified gluten-free flour blend.

Nutrition

Find it online: https://fabiloustaste.com/pistachio-cream-cake/