Pistachio Petit-four Cake
Photo © Deb Perelman
- 3/4 cup skinned pistachio nuts
- 1 2/3 cups sugar
- 2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 ounces unsalted butter, at room temperature
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 5 eggs, lightly beaten
- 8 ounces almond paste
- 1 1/2 cups confectioners’ sugar
- 1/4 cup light corn syrup
- 1 pound extra-bittersweet chocolate
- 1 1/4 cups heavy cream
- 3/4 cup apricot preserves
- This recipe is vegetarian
- Produce
- Pistachio nuts (3/4 cup)
- Condiments
- Almond paste (8 ounces)
- Apricot preserves (3/4 cup)
- Cooking & Baking
- Baking powder (1 tablespoon)
- Bittersweet chocolate (1 pound)
- Cake flour (2 cups)
- Confectioners’ sugar (1 1/2 cups)
- Corn syrup, light (1/4 cup)
- Salt (1/2 teaspoon)
- Sugar (1 2/3 cups)
- Vanilla extract (2 teaspoons)
- Dairy
- Butter, unsalted (8 ounces)
- Heavy cream (1 1/4 cups)
- Milk (1/2 cup)
- Refrigerated
- Eggs (5)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published June 16, 2008 (4 years ago).
16 people saved this recipe.
