Late Spring Snap Pea Cake Recipe
calamansi buttercream, toasted pistachio
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Ingredients
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Cake
Calamansi Buttercream
Toasted Pistachios
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
Cream Butter and Sugar
In another bowl, cream the softened unsalted butter until smooth. Gradually add the dry ingredients mixture, alternating with the whole milk, until well incorporated.
- 4
- 5
Bake the Cakes
Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Calamansi Buttercream
- 7
Prepare Buttercream
While the cakes are cooling, prepare the calamansi buttercream. In a mixing bowl, beat the softened unsalted butter until creamy.
- 8
Toasted Pistachios
- 9
Toast the Pistachios
In a dry skillet over medium heat, toast the shelled pistachios for about 5-7 minutes, stirring frequently until they are fragrant and lightly browned. Remove from heat and let cool.