Sicilian Pistachio Cake

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Preparation info

  • Serves:

    8 to 10

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in

Rose's Heavenly Cakes

By Rose Levy Beranbaum

Published 2009

  • About

Although I wanted to create this cake for The Cake Bible, twenty years ago, blanched bright-green, flavorful pistachio nuts, at least the high-quality ones, were all but unattainable for the home baker. Today, there are some sources for top-quality Iranian, Sicilian, and Californian pistachios that I can recommend (see Pistachios).

On a trip to Sicily, made especially memorable by the eruption of Mount Etna, I actually encountered the very cake I had dreamed of. I created the silky buttercream with golden syrup to add an especially lovely and elusive flavor component to the cake.

Ingredients

    Method