Go ahead, ask me what one of my favorite ice cream flavors is. Answer: pistachio, pistachio, and P I S T A C H I O ! But, not just any ice cream labeled pistachio, the rules of winning an ice cream taste off are: must be green in color, must have actual nuts in the mix, and must taste like pistachio pudding mix!
Back in March of this year, I decided to make a friend a few birthday treats in the form of cake balls. After asking what flavors she favors it was revelaed that she and I both have a neverending love for pistachio, so that is what flavor I decided to use for some cake balls and some cake!
PISTACHIO CAKE DIRECTIONS:
PISTACHIO CAKE INGREDIENTS:
Preheat oven to 325 degrees f. grease and flour a 13" x 9" cake pan.
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add in the pistachio pudding mix and combine thoroughly.
Beat in the eggs, one at at tie, making sure each is thoroughly incorporated
Mix in 1/2 c. of the chopped pistachios.
Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
Starting with he dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
Pour the cake batter into the prepared cake pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Invert the cake onto a cooling rack and allow to cool.
CAKE BALL DIRECTIONS:
Once cake has cooled cut cake in half, cross-wise, (reserve one side to make an optional small cake) using one side, carefully cut off the outer caramelization of the cake (i clearly forgot to do so, my cake balls wound up with unsightly brown spots). once the cake is free of caramelization crumble it up by hand or use a potato masher. Add 1/4 c. of the butter cream and mix throughout the crumbs; add more buttercream until the mixture starts to stick together and can maintain shape.
Roll mixture into 1" balls and layout on wax paper or a baking sheet. Set into the fridge for 15 minutes to semi harden.
Carefully dip cake balls into melted white chocolate, covering all surface area. Layout on wax paper and top with reserved chopped pistachios and sprinkles.
Allow pistachio cake balls to harden, will remain fresh in an air tight container in the refrigerator for 5 days.
3/4 c. unsalted butter, softened
1 1/2 c. white granulated sugar
1 (99g) package of jello pistachio pudding
3/4 c. chopped pistachios, reserve 1/4 C. if making cake balls
1 1/4 c. whole milk
1/3 c. canola oil
1 tsp. vanilla extract
1 3/4 c. all-purpose flour
3 tbsp. cornstarch
4 tsp. baking powder
1 tsp. salt
CAKE BALL INGREDIENTS:
melted white chocolate chips
1 c. prepared buttercream frosting. (i prefer swiss meringue buttercream) can be flavored with 3 tablespoons of pistachio pudding mix or keep unflavored.
remaining chopped pistachios
optional mini cake with remaining cake layer.