Pistachio Cranberry Cake

Yields: One 8-inch, three layer cake

Ingredients

Cake:

260 g Pistachios, unsalted, roasted and ground fine

275 g All-Purpose Flour

1/2 tsp Baking Soda

2 tsp Baking Powder

1 tsp Salt

170 g Butter, unsalted room temp

350 g Sugar, granulated

5 Eggs, whites large and room temp

380 mL Buttermilk

1 Tbsp Vanilla Extract

1 tsp Almond Extract

5 drops Green Food Coloring

Cranberry Curd:

340 g Cranberries, fresh

150 g Sugar, granulated

120 mL Orange Juice

3 ea Eggs, large

85 g Butter, unsalted

Frosting:

454 g Butter, Unsalted room temp

907 g Sugar, Powdered

80 mL Hevy Cream, room temp

Candied Cranberries:

120 g Cranberries, fresh

180 mL Water

150 g Sugar, granulated (for the syrup)

100 g Sugar, granulated (to coat)

Method

Cake:

1. Pre-heat oven to 350.
2. Grease and line the bottom of three 8-inch round cake pans with parchment paper.
3. Combine the flour, baking soda and baking powder. Whisk well until well combined. Set aside.
4. Combine the buttermilk, almond extract, vanilla extract and green food coloring and mix well. Set aside.
5. In a stand mixer with a paddle attachment, cream the salt, butter and sugar highest speed for 5 minutes.
6. Scrape the bowl down and add the egg whites one a time, ensuring to scrap the bowl in between additions.
7. Add the ground pistachios.
8. Add 1/3 of the flour mixture and mix on medium-low speed. Whilst it is mixing, add 1/3 of the buttermilk mixture. Scrape the bowl down.
9. Repeat step 7 until all the flour and buttermilk has been added. This will yield a thick and silky cake batter.
10. Using a spatula, mix in the sprinkles thoroughly by hand.
11. Divide evenly into the three 8-inch round lined cake pans.
12. Bake for 35-40 minutes.
13. Once the cakes have cooled for 30 minutes, remove them from the cake pan and chill for 4 hours before frosting.

Cranberry Curd:

1. In a saucepan, cook the cranberries with the sugar and orange juice until the cranberries are tender.
2. Purree until smooth.
3. Slowly pour the puree into the eggs whilst mixing.
4. In a double boiler, cook to 165F. Whisking consistently.
5. Remove from heat and whisk in the butter.
6. Refrigerate for 4 hours.

Frosting:

1. In a stand mixer with a paddle attachment, cream the butter and sugar for 3 minutes.
2. Scrape the bowl down and cream for 2 more minutes.
3. Add the heavy cream and vanilla extract and cream for 1 minute.

Candied Cranberries:

1. Bring the water and syrup sugar to a boil for 1 minute.
2. Have the cranberries in a bowl and pour the syrup on them. Allow them to sit for 2 hours.
3. Remove the cranberries from the syrup, and allow them to dry for 2 hours.
4. Once dried, toss them in the coating sugar.

Assembly:

1. Pipe a double dam on the outer perimeter of the first layer with the buttercream.
2. Pour half of the curd and spread evenly.
3. Repeat steps 1 and 2 for the second layer.
4. Add the third layer and frost the top and side of the cake.
5. Even out the frosting.
6. Pipe a decorative icing on top of the cake.
7. Sprinkle ground pistachios on top of the cake and on the sides of the cake.
8. Decor with the candied cranberries.