Honey Pistachio Cake
This moist and decadent Honey Pistachio Cake is a true showstopper—perfectly nutty, rich in flavour, and sweetened naturally with BeeMaid Honey. Finely ground
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Spoon
- Stand mixer
- Mixing bowl
- Blender
- Food processor
- Measuring cup
- Kitchen scale
- Whisk
- Cake pan
- Non-stick baking spray
- Cooling rack
- Cake leveler
- Chef's knife
- Cake board
- Piping bag
- Offset spatula
- Cake smoother
- Refrigerator
- Spatula
- Fork
- Plate
- Kitchen timer
Ingredients
- 1 Tbsp BeeMaid Honey
- 1/2 Cup Shelled Pistachios
- 1 Tsp Granulated Sugar
- 1 Tsp Salted Butter
- 1/4 Tsp Sea Salt
- 1 1/3 Cup Shelled Pistachios
- 1 1/2 Cup Buttermilk (room temp)
- 2 1/2 Cups All Purpose Flour
- 1 1/2 Cups Granulated Sugar
- 1 Cup Salted Butter (melted)
- 4 Large Eggs
- 1 Tbsp Vanilla Extract
- 1 Tsp Almond Extract
- 3 Tsp Baking Powder
- 3/4 Tsp Baking Soda
- 1 Tsp Sea Salt
- Green Food Colouring
- 2 Tbsp BeeMaid Honey
- 1 Cup Salted Butter (room temp)
- 1 1/3 Cups Cream Cheese (softened)
- 5 Cups Powdered Sugar
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