Name: Aunt Sassy Cake
Yield: Yield: one 8-inch, 3-layer Cake
Cuisine: United States
Ingredients: 1 cup shelled pistachios; 1¾ cups sugar; ⅓ cup crushed shelled pistachios; ⅓ cup heavy cream; 1½ cups whole milk; ⅓ cup all-purpose flour; 1 tablespoon pure vanilla extract; ¾ teaspoon cream of tartar; 1½ cups sugar; 1 large egg; 3 large egg whites, at room temperature; 1 teaspoon baking soda; ¾ teaspoon salt; 3 tablespoons honey; 1 tablespoon baking powder; 1 teaspoon pure vanilla extract; ¾ cup all-purpose flour; 2½ cups cake flour; ½ cup (1 stick) unsalted butter, softened; ½ cup vegetable shortening; 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces

Preparation info

Yield:
one
8 inch , 3-layer Cake

Difficulty
Medium

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

A dessert that lingers in my subconscious on a near-constant basis is baked’s aunt sassy cake. I have an unhealthy attachment to this cake. The light cake layers are studded with a heap of crushed pistachios, and the entire thing is filled and frosted with whipped honey vanilla buttercream. It is a dream cake, the kind you will make once every now and then but remember often. It is not a one-bowl, whip-it-up-in-an-hour cake, and it is limited to events where nut allergies are not a problem.