Italian Pistachio Cake with Roasted Plum Frosting Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Italian layer cake with homemade pistachio paste, topped with naturally pink Swiss meringue frosting made from roasted plums. Complex and elegant with nutty and tart flavors, this is a special-occasion dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/3 cup shelled pistachios
- 1/3 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons melted coconut oil
- 1/2 cup almond meal
- 2 black plums (such as Santa Rosa Plums)
- 1/4 cup white granulated sugar
- 1 teaspoon balsamic vinegar
- 3 tablespoons water
- Pinch kosher salt
- 1 cup white granulated sugar
- 1/2 cup egg whites (from 4 large eggs)
- 1 1/2 cups about 3 sticks unsalted butter (at room temperature)
- 2 1/2 cups cake flour (sifted)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups white granulated sugar
- 1/2 teaspoon lemon or orange zest (from about 1/2 orange)
- 4 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup Greek yogurt
- 1/2 cup homemade or store-bought pistachio paste
- 3/4 cup chopped pistachio nuts
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 40m
- Sodium
- 345mg
- Total sugar
- 80g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 577mg
- Calcium
- 120mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 345MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.