~ goblin pistach panache cake ~
yogurt pistachio cake w/ black tea
buttercream & orange pomegranate drizzle
recipe below!
~goblin pistach panache cake~
a perfect cake to impress your goblin lover, happy valentine’s day <3
luv,
lil sweetie
gluten free, low lactose
ingredients
cake
9in cake pan
1 cup pistachios
1 tsp cornstarch
½ cup gluten free flour (highly recommend bobs red mill 1 to 1)
3 eggs
1 cup plain greek yogurt
½ cup sugar
1 tablespoon vanilla extract
½ tsp salt
1 tsp cinnamon
1 tsp cardamom
½ tsp baking soda
frosting
1 stick lactose-free butter (4 tbsp), divided into 2 halves
2 tbsp greek yogurt
half a tea bag of loose black tea leaves
2 bags of black tea to steep - or earl grey or chai or anything that floats ur boat
1 - 2 cups confectioners sugar
1 tsp cardamom
a few pinches of black pepper
a sprinkle of salt
drizzle
1 cup pomegranate juice
1 - 2 tbsp lemon juice (to taste)
1 tbsp orange zest
4 egg yolks
½ cup sugar
pinch of salt
2 tbsp butter
toppings
pistachios
raspberries
honeycomb
za’atar spice
sprinkles, salt, sugar, flowers, whatever!!!!!!!
how to make it
cake
preheat oven to 325 degrees
grease a 9inch cake pan with lactose-free butter/vegan butter/oil
in a food processor or blender, combine 1 cup pistachios + 1 tsp cornstarch. pulse on high, stopping to scrape down edges, until you have a fine meal/flour (like almond meal). careful not to over-blend, or u will end up with a paste from the pistachio oils, which is gross, unless ur into that sorta thing.
combine pistachio meal with ½ cup gluten free flour (or a lil more for less dense texture)
in a new bowl, whisk together 3 eggs, 1 cup plain greek yogurt, ½ cup sugar, 1 tablespoon vanilla extract, ½ tsp salt, 1 tsp cinnamon, 1 tsp cardamom. whisk it good, babe!
combine wet & dry ingredients
mix in ½ tsp baking soda
pour into cake pan & bake for 30 min, or until toothpick comes out clean
cool it! in the fridge/freezer/on ur countertop
frosting
in a saucepan, combine ½ stick of lactose-free butter (4 tbsp), ½ tea bag of loose black tea leaves (yes, dump ‘em in there & trash the rest), 2 bags of black tea to steep - or earl grey or chai or anything that floats ur boat.
melt butter & simmer while stirring for 10 min, until butter smells like a strong cup of tea
pour into bowl & chill until texture of room-temp butter, about 20 min
once chilled & hardened, remove from fridge
in a new bowl, combine the tea butter (start with half and add more to taste) with the other ½ of your butter, 2 tbsp greek yogurt, 1-2 cups confectioners sugar, 1 tsp cardamom, a few pinches of black pepper, a sprinkle of salt. whip with an electric mixer until buttercream-y.
drizzle
in a saucepan, reduce 1 cup pomegranate juice and 1 -2 tbsp lemon juice until syrupy
add 1 tbsp orange zest, stir for a couple min
remove from heat
in a bowl, whisk together 4 egg yolks, ½ cup sugar, then slowly add orange pomegranate syrup and salt and whisk again
pour mixture into double boiler until it thickens (no longer runny)
stir in 2 tbsp butter
chill in fridge
assemble cake (create beautiful masterpiece for attention)
gently remove cake from pan, place right side up on a stand or large plate
dust with confectioner’s sugar if u wanna idk!
pipe or spread buttercream on top
drizzle the drizzle and don’t b shy, dumdum
top with pistachios (toast em in the oven or in a fry pan for extra flavor), raspberries, and chunks of honeycomb
sprinkle on some za’atar spice and pink salt and some sugar or sprinkles or literally whatever!
FIN!