Avocado & Spinach Smoothie Bowl

Avocado & Spinach Smoothie Bowl

Hello Everyone! So yesterday my friend, who is visiting from New Zealand, and I went on a day-trip adventure to the pristine rainforest district of Brunei. We took a 45-minute boat ride from the city centre to the small town of Bangar in Temburong where we then travelled about 20 minutes by car to the Freme Rainforest Lodge where we had some local delights for our morning tea before setting off again on a 45-minute longboat ride to the Ulu National Park.

We climbed almost a thousand steps to get to the forest floor of the canopy walk, and then scaled a total of about 60m to the highest tower above the tallest trees of the luscious green rainforest. Even with multiple layers of sunblock, we were red from the scorching sun and we definitely worked our calves and derrières as we felt our legs shake when climbing back down to head to the mini waterfall for a nice cooling dip. The water was refreshingly blue but had fishes that weren’t afraid to nibble on you. They were the fish spa kind of fishes that really just wanted to nibble on your dead skin, but the fishes were much bigger that the little ones that you find at fish spas, so their bite was a little more scary.

Ulu Temburong National Park Adventures

After we cooled down, we headed back out on a longboat to the starting point of our kayak ride. On the way back down the crystal clear waters we spotted two freshwater crocodiles by the riverbanks – and apparently that didn’t seem to make us second guess our kayak ride back to the lodge. After our relaxing (or should I say, workout for our arms), kayak down the river, we got changed into dry clothes and had our late lunch. We were supposed to go zip-lining after but because it started to pour, we weren’t allowed to. Such a bummer though because apparently it hadn’t rained in Temburong for the past week, and it decided to as we were about to do our final activity before heading back to the main city. All-in-all it was a fun-filled day of nature and adventure – things that we both enjoy.

Anyway, I just wanted to share this little adventure for everyone before I dive right into tonight’s recipe for a lovely green smoothie bowl to match our little nature adventure from yesterday. You can switch out the low-fat milk to almond milk or coconut water, and the honey for agave nectar or maple syrup for a vegan alternative.

Avocado & Spinach Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 cup spinach leaves
  • 1 cup low-fat milk
  • 1 large banana
  • 1 small avocado
  • 1 tbsp honey

Toppings

  • Bananas – loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6
  • Chia Seeds – contains omega-3 fatty acids, fibre, antioxidants, iron, and calcium
  • Goji Berries – excellent source of antioxidants and nutrients that help boost the immune system and protect the body from high levels of inflammation
  • Granolacontains vitamins, minerals, and other essential nutrients, including, but not limited to, dietary fibres, sodium, potassium, zinc, phosphorus, magnesium, calcium, vitamin C & E, niacin, iron, and thiamin
  • Kiwis – loaded with vitamins and minerals such as Vitamins A, B6, B12, E, and potassium, calcium, iron, and magnesium
  • Raspberriesgood source of vitamin C, E, K, manganese, dietary fibre, copper pantothenic acid, biotin, magnesium, folate, omega-3 fatty acids, and potassium

METHOD

  1. Blend the spinach, milk, banana, avocado, and honey until smooth.
  2. Transfer to a bowl and top with the raspberries, kiwi slices, chia seeds, granola, goji berries, and banana slices. Enjoy for breakfast or a power-boosting afternoon snack!

Avocado & Spinach Smoothie Bowl

As I have mentioned in last week’s post, whipping up a smoothie bowl is a great opportunity to get creative and top them with whatever you have lying around in your pantry and/or fridge. Top them with your favourite fruits, seeds, nuts, and grains!

BON APPÉTIT

– Ally xx

myTaste.com

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Strawberries & Cream Smoothie Bowl

Strawberries & Cream Smoothie Bowl

Hello Everyone! First of all I would like to wish all my friends and followers of Amcarmen’s Kitchen a very belated New Years as this is the very first post that I am writing since 2018 started. Yes, I am aware that I have been MIA for the past few months, and I do apologise for that. I’ve just had a lot to juggle for the past month – mainly work life took over, mixed with a bucketload of emotional rollercoaster rides, and procrastination that led me to neglect Amcarmen’s Kitchen. But I’ve finally gotten back into my cooking and I’ve never been happier to do what I love doing best, and that is making a mess in the kitchen to come up with amazing eats!

The theme for this year revolves around what I foresee my future boutique café menu to carry – which is Breakfast… ALL DAY – Breakfast for Breakfast, Breakfast for Lunch, and of course the best part, Breakfast for Dinner. I was inspired by a restaurant called Wild Honey if I’m not mistaken, that I went to in Singapore a few years back, where they served an All Day Breakfast menu. My friend and I went there for dinner and I cannot express how much I enjoyed a Smoked Salmon Eggs Benny for dinner. I mean, it wasn’t the first time I had breakfast for dinner; in fact, I’ve had my fair share of them at home during my uni days where I had nothing in the fridge but breakfast ingredients which always usually resulted in a plate of buttered toast, sautéed spinach, sunny side up eggs, fried bacon, and on the rare occasion, that is if there were any leftovers in the fridge from the previous day(s), some sweet potato mash. Yes, this is taking me back to a specific night (possibly 6 years ago OH MY), that I spent at home all alone, going through a Big Bang Theory marathon, and having my breakfast for dinner. Those were the days.

So yes, the theme for Amcarmen’s Kitchen this year will be all about Breakfast or Brunch eats as both are my favourite parts of the day and I honestly think that they should be eaten all day everyday! For the month of March and April, I’ll be tackling some healthy smoothie bowls for a quick-and-easy go-to breakfast or afternoon snack packed with nutrients that will keep you energized all day long. They have the taste and texture of a smoothie, but with health-boosting, super-satisfying toppings such as granola, flaxseed, chia seeds, fresh berries, coconut, or even a little bit of dark chocolate to turn them into a heartier meal. Aside from being delicious, whipping up a smoothie bowl is a great opportunity to get creative. The possibilities are endless!

Tonight, I will be sharing with you a ‘Strawberries & Cream’ inspired Smoothie Bowl. Double the ingredients if you wish to make a smoothie bowl for two.

Strawberries & Cream Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 cup frozen strawberries
  • 1/2 cup vanilla yoghurt
  • 1/4 cup low-fat milk
  • 1 tbsp honey
  • 1 tbsp chia seeds

Toppings

  • Blueberriescontains vitamin C & K, fibre, manganese, and other antioxidants
  • Chia Seeds – contains omega-3 fatty acids, fibre, antioxidants, iron, and calcium
  • Cornflakes – contains vitamins, folate, minerals, dietary fibre, proteins, and also carbohydrates
  • Fresh Strawberries – contains vitamin C, folate, potassium, manganese, dietary fibre, magnesium, antioxidants, and polyphenols
  • Honey-roasted Almonds – contains healthy fats, fibre, protein, magnesium, and vitamin E
  • Pumpkin Seeds – contains magnesium, manganese, copper, protein, and zinc

METHOD

  1. Blend the strawberries, yoghurt, milk, honey, and chia seeds together until smoothie.
  2. Transfer to a bowl and top with the cornflakes, fresh sliced strawberries, blueberries, almonds, pumpkin seeds, chia seeds, and a drizzle of honey.

If you don’t have all these toppings on hand, then don’t fret! Just use what you have on hand. Like I said before, whipping up a smoothie bowl is an opportunity to get creative and top them with your favourite fruits, seeds, nuts, and grains!

Strawberries & Cream Smoothie Bowl

Pro-tip: If you want to make a pretty design, add the heaviest topping ingredients last (don’t be like me and add them first haha).

BON APPÉTIT

– Ally xx

myTaste.com

Cranberry Vanilla Energy Bites

Cranberry Vanilla Energy Bites

Hello Everyone! Hopefully tonight’s recipe will be able to get your brains going to have a guess on what the theme for December on Amcarmen’s Kitchen is. Like I said in the previous post, it may be obvious to some after this, or maybe you’ll have to wait until next week to make the connections. My best friend Jialing actually planted the idea in my head, and when I came up with the final theme, even she was excited to know that I’d be doing this for December. I’ll give you guys a slight clue – it definitely is Christmas-related.

Cranberry Vanilla Energy Bites

Anyway, I’m going to keep tonight’s post short and only because I don’t have a long-winded back story to tell about who I came across these energy bites in the past and here I am having a go at my own version – because that isn’t the case here. I merely just browsed the World Wide Web in search for recipes that I could try out specifically for this month’s theme. I came across this recipe on Pinterest a while back, and I thought I’d give this one a go seeing as it is simple (that’s right, only 5 ingredients!) to make and deliciously energising indeed! Just a heads up, they may be a bit too sweet for some who are intolerant to anything sweet because of the dates, but nonetheless, they are pretty darn good! Check out the original recipe by Danae over on Recipe Runner.

Cranberry Vanilla Energy Bites Ingredients

PREP TIME 15 MINS | COOKING TIME  | MAKES 12 BALLS

INGREDIENTS

  • 1/2 cup dried cranberries (unsweetened if you want them to be paleo)
  • 1/2 cup medjool dates (about 6-7 dates), roughly chopped
  • 1/2 cup raw almonds (or almond meal)
  • 1/2 cup raw cashews
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

METHOD

  1. Using a high-speed blender or a food processor, pulse the almonds and cashews and almonds until they are finely ground, but be careful as to not turn them into nut butter.
  2. Add in all the remaining ingredients to the blender or food processor and blend/pulse until everything starts to come together. When needed, scrape down the sides of the blender or food processor several times, and then add up to 2 tablespoons of water to the blended mixture. You may need to remove the mixture from the blender or food processor and place it into a bowl, mashing it together with your hands or a spatula.
  3. Form the mixture into approximately 12 balls at about a tablespoon each.
  4. Store the energy bites in an airtight container in the refrigerator or freezer. Enjoy as a snack when you feel that afternoon slump starting to kick in!

Cranberry Vanilla Energy Bites

Cranberry Vanilla Energy Bites

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2016: Wong Miao Hui

Raw Nutty Orange & Blueberry Vegan ‘Cheesecake’

The perfect vegan dessert for your next dinner party.

Hey there! My name is Miao, pronounced “Meow” and I am currently located in Singapore. I’ve known the lovely Allison for a good 12 years now, perhaps for even longer! We attended the same high school back in Brunei. A few years went by before we recently got in contact again, and this time we had more in common than ever before­ – the both of us had branched from loving food, to loving to cook food during our years of studying abroad. Our enthusiasm was shared over social media and it was agreed that we had to, had to, collaborate in hosting a dinner party the very next time we stood on common soil.

Dinner parties are great! They indulge our senses through so many different factors; from the atmospheric music playing in the background, the vibrant and dramatic display of what’s being served, to the tantalising aroma of something sizzling, something roasted, something seasoned in the air. In every way, a dinner party is an experience of art, as a guest you are inclined to explore the texture of your dish and savour the flavours, forming an opinion that’ll later be added to the table’s conversation. For people who love to cook, a dinner party is an exciting show to curate.

I’ve hosted a few dinner parties since the start of my time in Singapore, and every time it’s been the perfect way to rekindle old friendships, create new memories, and to sprout conversations between acquaintances. Well what’s a dinner party without its guests? Allison and I rounded up a few other pals from our high-school days along with a few foodies I’ve grown to love in Singapore.

One seat at the table was reserved for our vegan friend, adding a little variety to the collective diet. Accommodating to a vegan was completely new to me, the savoury vegan recipes weren’t all that hard to comprehend, but because I specialise in baking cakes, deciding what to create for dessert took a little more time for consideration. We made an array of dishes for the mains, including both vegan approved recipes and recipes with meat, while trying as much as possible to have everyone enjoy similar flavours. The dessert was to mark the finale of the show, and it only seemed appropriate to have everyone leave with the same experience and same lingering flavour in their mouth.

Well, after some time browsing through recipes online, I realised just how darn easy vegan desserts are to make! And they can still be just as rich and indulgent as desserts with animal products – like the vegan ‘cheesecake’ I’m about to introduce. Now I sit here still thinking how I wasn’t introduced to vegan desserts any earlier; they’re healthier, somewhat more refreshing and require less cleaning up. So without further ado, here is the perfect dessert recipe for your next dinner party with or without your vegan buddies.

Raw Nutty Orange & Blueberry Vegan 'Cheesecake'

PREP TIME 15-20 MINS | FREEZE TIME min. 12 HOURS | SERVES 8

INGREDIENTS

For the nutty crust 

  • 2 cups raw nuts
  • 1/2 cup medjool dates
  • 1/2 cup dried cranberries
  • Pinch of salt

For the orange ‘cheesecake’

  • 3 cups cashews
  • 3/4 cup fresh orange juice
  • Juice of one lemon
  • 1/2 cup melted coconut oil
  • 1/2 cup agave or maple syrup
  • Orange zest from all the juiced oranges
  • Pinch of salt

For the blueberry layer

  • 2 cups frozen blueberries
  • 1/4 cup of the orange ‘cheesecake’ mixture

METHOD

  1. To make the crust: Process all ingredients for the crust in a food processor, until the nuts become crumbs and the mixture sticks together when you press it. Press into the bottom of an 8 inch spring-form pan to form the first layer of your cake. Leave in the fridge to chill.
  2. To make the orange cheesecake layer: Excluding the orange zest, blend all other ingredients in your blender at high-speed until very smooth, then with a spoon add in the orange zest to taste. Take out 1/4 cup of the mixture for the blueberry layer, pour the remaining mixture onto the chilled crust and then leave it in the freezer.
  3. To make the blueberry layer: Simply blend the blueberries and the 1/4 cup of cheesecake mixture with your food processor. Spread this evenly over your cheesecake and keep it in the freezer or fridge overnight. I prefer keeping it in the freezer as I live in a tropical climate and it only takes 15 minutes for the cake to soften for serving.
  4. You can serve the cake with blueberries or sliced oranges for that additional wow factor.

Raw Nutty Orange & Blueberry Vegan 'Cheesecake'

Raw Nutty Orange & Blueberry Vegan 'Cheesecake'

Recipe Copyright © 2016 | misohui

Enjoy!

Miao.

myTaste.com

Milo French Toast

Milo French Toast

Hello Everyone! Anyway, so it’s week 4 of Breakfast/Brunch month and this week I will be sharing with you my now-favourite french toast recipes. I say ‘now-favourite’ because this is the very first time I’ve attempted these recipes. I’ve had and made french toast before, but the recipes I’ll be sharing with you this week are beyond than that of the classic french toast – they got a certain twist to them that will make you fall in love with french toast all over again.

Today’s recipe is one that I came across on Facebook as I was scrolling through my newsfeed. BuzzFeed Australia posted a video recipe for Milo French Toast. If you love milo and fancy some french toast to go with that, then this recipe was made for you, only that, you get to combine milo together with your french toast – how cool is that? You can top them off simply with some butter and syrup, or you can make it a bit more interesting by topping them off with some of your favourite fruits – I topped mine with some strawberries, crushed pistachios, honey, and a bit of powdered sugar.

I remember growing up, even up until now, my mom would make a classic french toast for breakfast at least once a week. When I came across this recipe and talked to her about it, we decided to try it out. It was a great success in my opinion and I loved it, so did my Mom and sister Angela. Original video recipe can be found on BuzzFeed Australia‘s Facebook page.

Milo French Toast Ingredients

PREP TIME <5 MINS | COOKING TIME 8-12 MINS | SERVES 2-4*

*Depending if you want one or two slices of french toast per person; recipe is for 4 slices of bread

INGREDIENTS

  • 4 thick slices of bread
  • 1/2 cup milk
  • 1/2 cup milo
  • 1 large free range egg
  • 1/2 tbsp vanilla extract

Optional:

  • 1 punnet (250g) strawberries, hulled then halved
  • Handful of pistachios, shelled and lightly crushed
  • Honey
  • Powered sugar

METHOD

  1. Heat a bit of oil in a non-stick frying pan over medium.
  2. Combine the milo, milk, egg, and vanilla extract in a bowl. Mix until well combined.
  3. Dip both sides of a bread slice to soak up the wet mixture; do not soak it for too long.
  4. Place the soaked bread slice into the frying pan and cook until done, about 2-3 minutes per side.
  5. Once done, transfer to a plate lined with a paper towel to soak up any excess oils. Repeat for the remaining bread slices.
  6. Serve up this Aussie twist on a French favourite with some honey and butter if you like, or with some fresh fruits and crushed nuts and enjoy!

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BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2015: Jialng Mew

Polvorón Pops (Popvoróns)™

Hello everyone, it’s Jialing again, with my second/final recipe for this week. It’s been a pleasure sharing my recipes with you, and I hope to do it again in the future, but in the meantime, feel free to add me on Instagram – @jialingmew. Also, check out Tuesday’s Chicken Pastel Mini Pot Pies if you haven’t already 🙂 Today’s recipe is another one of my Filipino favourites, but this time based on a sweet treat called Polvorón, which is made with powdered milk and toasted flour and wrapped in colourful cellophane.

Polvorón Pops (Popvoróns)™

I’d previously tried to bring packs of polvoron back to Sydney with me after a trip back to Manila so that my Australian friends could try it, but was told at Sydney Airport Customs that it was on the permanent confiscation list, because of the powdered milk. But fortunately, Australia is not doomed to a polvorón-less fate! The ingredients are actually all very easy to find, and had I realised at the time that they were so simple to make, I wouldn’t have had to go through all that trouble with Customs.

Polvorón Pops (Popvoróns)™

To be quite honest, although I had made polvorón before, a very long time ago, I sort of had to make up this recipe as I went along, adjusting the proportions using some educated guesswork. Traditionally, polvoron is shaped with a special metal tool – that I did not have access to. So I was stuck with the option of cookie cutters, which of course, were nowhere to be found (and probably would not work out at all, looking back in retrospect), and finally, shaping them by hand. I then had one of my pressure and stress-induced moments of genius, and polvorón cake pops happened! Luckily it worked out (better than expected, actually), so I didn’t have to come up with a different recipe, and I can quietly sit down to calmly write about this experience. The recipe can easily be adjusted to make more (or less), which is a bonus! So we all lived happily ever after ❤

Polvorón Pops (Popvoróns)™ Ingredients

PREP TIME 20 MINS | COOKING TIME 15 MINS | MAKES 16-20 POPS

INGREDIENTS

  • 1 cup chocolate chips or melts (I used 1 cup each of dark and white chocolate)
  • 1 cup plain flour, sifted
  • 1/2 cup unsalted butter, melted
  • 1/2 cup powdered milk
  • 1/2 cup white sugar
  • Additional toppings (i.e. crushed nuts or cereal, desiccated coconut, sprinkles, cocoa powder, etc)

METHOD

  1. Using a frying pan or wok, toast the all purpose flour gently on low-medium heat, stirring the flour constantly until it is very lightly browned throughout, about 10-15 minutes. You should notice a change in the aroma of the flour, though the colour change will be very slight, so keep a watchful eye on the pan! Do not overheat, as the resulting taste will be bitter (a helpful tip is to keep a small bowl of all-purpose flour nearby so you can keep checking the colour difference). Once flour is toasted, remove from heat and pour into a large heat-safe mixing bowl.
  2. Make the polvorón mixture by adding the powdered milk and white sugar to flour, stirring until well combined. Add the melted butter and continue to stir (or use hands) until the mixture resembles wet sand, and holds when pinched. At this stage, you can eat some of the polvorón mixture (highly recommended – it’s divine) and add more sugar or powdered milk to your liking. If the polvorón mixture is too dry, add a teaspoon of melted butter.
  3. Using your hands, firmly pack a small amount of the mixture into a 1-inch ball, rolling in between palms to shape. Set completed ball aside on a baking paper-lined plate or small tray, and repeat until the rest of the mixture is used up (should make around 16-20 balls).
  4. Using toothpicks or BBQ skewers (I used BBQ skewers, and cut them in half), very slowly and carefully insert pointed end about 2/3 of the way through each ball. If the ball cracks, gently press around cracked areas and reshape around the inserted skewer. Place the polvorón pops in the fridge to harden while preparing the next step.
  5. Melt chocolate using a double boiler method, being careful not to allow any steam into the chocolate. Alternatively, place into a microwave-safe bowl and heat in the microwave on high for 15 seconds at a time, stirring between intervals, until chocolate is fully melted (please note that you may need to adjust intervals according to your microwave).
  6. Place bowl of melted chocolate on a clean surface, and pour selected toppings separately into small bowls or dishes arranging work surface so that all the bowls and dishes are all adjacent to each other.
  7. Remove polvorón pops from the fridge, and dip one at a time into the melted chocolate mixture (the chocolate will start to set once removed), then immediately into the toppings. Transfer back to the tray and continue dipping and coating the remaining pops.
  8. Serve immediately, or store in a container and keep refrigerated until needed. I’m not exactly sure what the shelf-life of these is, but I’d recommend eating them within 2 weeks – if you can even resist eating them for that long #polvoronparty #theend

Polvorón Pops (Popvoróns)™

Polvorón Pops (Popvoróns)™

Recipe Copyright © 2015 | jialingmew

ENJOY YOUR MEAL!

Jialing.

myTaste.com

Layered Pistachio Cake with Honey Vanilla Buttercream

Layered Pistachio Cake with Honey Vanilla Buttercream

Hello Everyone! Today I have a special post for you as today is my not so little sister’s 19th birthday! Today is also the first time in 4 years that I have been home to celebrate with her and the rest of the family. If you have been following my blog since September last year, you would know that I started getting into baking cakes. I never really liked baking cakes to be honest, only because I find it very time consuming and my level of patience does have a limit. Since I started baking cakes, my Mom and sisters now prefer a homemade birthday cake instead of an expensive and cliché store-bought cake. So on Sunday, with the help of the birthday girl, we baked her birthday cake together. We baked it on Sunday even though her birthday is today. Why? Well only because tomorrow we’ll be off for a 1-month vacay to the Philippines, and if we had baked it today, leftovers would be sitting in the fridge until April.

Layered Pistachio Cake with Honey Vanilla Buttercream

Today’s cake recipe has been slightly adapted from, and can be found on Joanne Eats Well With Others. As you have already read from the title, it is a 3-layer pistachio cake with honey vanilla buttercream. I decided to add the strawberries and crushed pistachios on top to bring some life and colour to the presentation of the cake. I substituted some ingredients, such as instead of using cream of tartare, I used lemon juice instead. I barely use cream of tartare in my baking and buying a jar of it didn’t seem very economical as I know it’ll just sit in the pantry waiting for its expiry date. Also, instead of cake flour, also because I barely use it, I used plain flour combined with cornstarch instead. The easiest way to do this substitution is to put 2 tablespoons of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with plain flour and level the top. In addition, I lessened the amount of sugar and butter in this recipe and it still turned out fine for me! I am not a huge fan of overly sweet desserts, and also I had to take into consideration my Mom who is a diabetic.

Layered Pistachio Cake with Honey Vanilla Buttercream

Before I move on to the recipe, I HIGHLY recommend that you buy shelled pistachios. We went to four different grocery stores and could not find any and so we decided to buy the shelled ones. It took forever to shell just over a cup of pistachios – thank goodness I had my Mom and my sisters to do the tedious job while I worked on the batter. Also, have a food processor handy, but if you’re like me and don’t own one, then all you need is a motor and pestle to bash it all up as well as grinding it. It takes time but it gets the job done. I think that’s why towards the end of this cake I was starting to lose a little bit of my patience because everything took longer to do! But hurray for a gas oven! I cannot stress how much I hated using the oven at the Doncaster Lodge. Everything took at least double or triple the normal time to cook!

Layered Pistachio Cake with Honey Vanilla Buttercream Ingredients

PREP TIME 30 MINS | COOKING TIME 1 HOUR | SERVES 8-10

INGREDIENTS

For the cake
  • 3 & 1/4 cups plain flour
  • 1 & 1/2 cups ice water
  • 1 cup caster sugar
  • 1 cup shelled pistachios, plus extra for decorating
  • 250g unsalted butter, softened
  • 3 large free range egg whites, at room temperature
  • 1 large free range egg
  • 5 tbsp cornflour
  • 1 tbsp baking powder
  • 1 tbsp vanilla extract
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/4 tsp lemon juice
For the buttercream
  • 300g unsalted butter, soft, cut into small pieces
  • 1 & 1/2 cups milk
  • 1 cup caster sugar
  • 1/3 cup plain flour
  • 1/3 cup thickened cream
  • 3 tbsp honey
  • 1 tsp vanilla extract

METHOD

  1. Preheat the oven to 160C or gas mark 3. Grease three 8.5-inch cake pans with a little butter.
  2. For the Cake Batter: Using a food processor, pulse the pistachios until coarsely chopped. Remove half of the pistachios and transfer to a small bowl. Pulse the remaining pistachios until they are an almost powder-like consistency.
  3. Transfer to a large bowl and whisk together both the roughly chopped and fine pistachios with the plain flour, cornstarch, baking powder, baking soda, and salt. Set aside
  4. Cream the butter using an electrical mixer on high speed for about 3 minutes. Add in the sugar and vanilla and beat until fluffy for about another 3 minutes. Scrape down the sides of the bowl, and then add in the egg, mixing until just combined.
  5. Turn the mixer to low and add the flour+pistachio mix to the butter mixture in three additions, alternating with the ice water, mixing each time until just combined. Scrape down the bowl and mix on low speed for a few more seconds.
  6. In a medium, clean bowl whisk together the egg whites with the lemon juice until soft peaks form, about 3-5 minutes. Fold the egg whites into the batter.
  7. Divide the batter evenly among the cake pans and smooth the tops. Bake for 40-45 minutes, rotating the pans halfway through baking, until a toothpick inserted in the centre comes out clean.
  8. Transfer to a cooling rack and let them completely cool.
  9. For the Buttercream: Meanwhile, as the cakes are cooling down, whisk together the flour and sugar in a medium-sized saucepan. Then, add in the milk and cream, and cook over medium heat, whisking frequently, until the mixture comes to a boil and then thickens, about 10 to 15 minutes.
  10. Transfer the hot milk mixture to a large bowl and mix on high speed until cool, about 9 minutes. Reduce the speed to low and add the butter, a few pieces at a time, until it is full incorporated. Increase the speed to medium-high and beat until light and fluffy for a further few minutes. Then add in the vanilla and honey, and continue mixing until combined. If the frosting is too soft, chill it in the freezer for a while and then mix again.
  11. Assembly: Place one cake layer top side up on a serving platter. Use a long serrated knife to cut the top so that it is flat and even. Spread a little over a cup of frosting on top. Add the next later and, again, trim so that it is flat. Top with another cup of frosting. Add the remaining cake layer and trim the top again. Spread cake with a very thin layer of frosting for the crumb coating. Put in the freezer for 5 to 10 minutes. Spread the sides and top of the cake with the remaining frosting and decorate as desired.

Layered Pistachio Cake with Honey Vanilla Buttercream

Happy Birthday Alyssa!

BON APPÉTIT

– Ally xx

myTaste.com