Thursday, January 12, 2012

Pistachio Buttermilk Cake

What happens when you have leftover egg whites and some pistachios in the cupboard? Pistachio macarons, of course! But when I told my husband of my plan to make these delicious, crispy french cookies, he notified me of his dislike. "I don't like French macarons; the texture is weird." Darn picky people and their texture issues...

Ok, plan B. So I search the Internet for a cake using egg whites. Here is my delicious interpretation of this recipe on --,176,149171-241199,00.html. I added a drop or two of green food coloring to both the batter and the frosting. This was delicious, and NOT TOO SWEET. The flavor reminds me of a buttery shortbread cookie. My husband LOVED this cake. :) I call that a success!

Rachel's Pistachio Buttermilk Cake

1/2 cup shortening
1/2 cup buttermilk
2 tsp. baking powder
1/2 tsp. lemon extract
1/2 tsp. almond extract
1 c. sugar
1/4 c. brown sugar
1 to 2 T mayonnaise
1 1/2 c. flour
1/2 to 3/4 c. ground shelled pistachios (I used my coffee grinder)
1 tsp. vanilla
1/2 tsp. salt
3 egg whites, unbeaten

Cream shortening until fluffy. Add sugars gradually and cream together until very light and fluffy. Add sifted dry ingredients alternately with buttermilk and extracts until all has been used. Beat in mayonnaise. Last, beat in egg whites, one at a time, beating about 2 minutes after each. Bake in spring form pan, greased and floured, at 350 degrees for 25 to 30 minutes. Cool and frost.

Fluffy Pistachio-Marshmallow Frosting

1 c. sugar
1/4 c. water
2 egg whites
1 tsp. vanilla
1 good handful of miniature marshmallows
1/2 cup heavy cream
1/2 cup to 3/4 cup crushed, shelled pistachios

Cook sugar and water until it spins a thread when dropped from a fork. Have egg whites beaten well. Gradually add hot syrup, then the marshmallows. Whip separately whipping cream until stiff peaks form, then whip together with marshmallow mixture. Fold in crushed pistachios and frost cooled cake.