Vanilla Bean Pistachio Cake with Pistachio Frosting

vanillabeanpistachiocake Light, airy and full of flavour this Vanilla Bean Pistachio Cake is a fun and tasty flavour combination perfect for absolutely any occasion.

2¼ cup all-purpose flour, unbleached
2 tsp. baking powder
½ tsp. baking soda
1 tsp. sea salt
¾ cup butter, softened
1½ cup sugar
3 eggs
1 Rodelle Madagascar vanilla bean
½ tsp. Rodelle vanilla paste or pure vanilla extract
1 cup milk

Frosting:
2¼ cups heavy cream, cold (500 mL)
1 cup mascarpone, cold (240 g)
confectioners' sugar, sifted (100-200g)
2 tsp. vanilla bean paste or pure vanilla extract
pistachio nuts, ground superfine

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

For the Pistachio Cake:
In bowl mix together your flour, baking powder, baking soda and salt and whisk until combined, set aside.

In another bowl beat together your butter and sugar until fluffy, add in your eggs 1 at a time until blended. Mix in your vanilla bean and vanilla paste. Alternate adding your dry ingredients and milk into your wet ingredients.

Place in 2 (9") prepared cake pans and bake for about 25-30 minutes or until golden and they spring back.

Remove from oven and turn onto cooling racks to fully cool.

For the Pistachio Frosting:
Pour heavy cream, mascarpone, confectionary sugar and vanilla into a bowl. Whisk until fluffy, it takes just a few minutes.

Add, superfine grounded pistachio nuts, with a spatula combine. It's ready to fill your cakes or to pipe on your cupcakes.

If by chance, you have over-beaten the frosting simply add a few tsp. of cold heavy cream straight from the refrigerator and carefully blend it together with a spatula, it makes the cream perfect again. If your preference is a less sweet frosting, simply use less powdered sugar.

Assembly:
On turnstile or cake stand place one layer of your cake and then spread about 1 cup of your frosting in the center and spread to about ½" from sides.

Top with second layer of cake and then spread frosting around the top and sides of your cake until covered, reserving about 1 cup of your frosting for decorating.

To make a textured cake using an offset spatula place gently on the bottom of your cake and press into frosting and spin cake around, repeat in rows until you reach the top of your cake.

Pipe remaining frosting into large roses on top of cake then sprinkle with pistachios.

Makes 16 slices.