cake recipes

Mini pistachio Buckwheat cakes

February 2, 2015

mini pistachio cakes |Sugar ThumbI first noticed mini layer cakes over at Molly’s blog – she made these lovely looking citrus cakes. They are so elegant and sophisticated, like an adults cupcake. Obviously cupcakes are for adults too…

In my last post I used spelt flour for my thyme & passion fruit waffles, which is pretty novel for me. Don’t worry, this ain’t a bandwagon thing. I just want to avoid using plain white flour only, because it’s not only a bit limited, but also, I think other flours offer different textures, flavours and nutritious value. I even bought chestnut flour, but have yet to try that out.

easy pistachio cakes |Sugar Thumb

 

I am in suuch a good mood, because my good friend Toby is back from three months travelling – last I heard he was dressed as a Queen Bee in Brazil for pre carnival. And I can’t wait to hear all his stories and gossip about the new Game of Thrones trailer. Have you guys seen it? I’m buzzing. In my head right now this is what’s happening:

dun dun, dun dun dun duuuun, dun dun dun…..” – that is meant to be the theme tune of Game of Thrones. Oh god… I just listened to the theme tune for the first time in months and I feel a bit giddy with excitement.

pistachio cake recipe |Sugar Thumbmini pistachio cakes |Sugar Thumb

Also, my bestie Lucy, who have mentioned before is currently living in New Zealand. It’s far and I really miss her. So, we decided we are going to do the 30 day minimalism challenge together which Lucy found on her favourite blog. As I am being good to my body by having a healthier diet, I think it’s also time to be good to myself in other ways. It includes things like “going bare faced” “practicing gratitude” and “take a step towards learning a new skill”.

I feel like this is a pretty corny post – maybe it’s to do with the fact that I’m turning 27 in less than a month and I want to stop saying stuff like ” I want to do that/go there/meet them” one day, and actually just do it. I’m starting small – yesterday I went to Five Elephant for the first time to grab a quick coffee. It’s been a bit of an emotional weekend, so my lovely friend Cleo treated me to their speciality coffee – that they roast themselves – and a pain au raisin. They also have the best cheesecake in Berlin. If you haven’t been there, the coffee is nice and the cheesecake is an old recipe from the founders grandma. I’m a sucker for that kind of story – especially when it tastes so divine.

butter frosting recipe | Sugar Thumb

mini pistachio cakes | Sugar Thumb

 

Mini pistachio Buckwheat cakes

Ingredients

  1. 250g buckwheat flour
  2. 230g butter
  3. 200g sugar (preferably brown)
  4. 100ml plain yoghurt
  5. 2 tsp baking powder
  6. 2 eggs
  7. 1 tsp vanilla essence
  8. 3 handfuls pistachios (deshelled and roughly crushed)
  9. 400g powdered sugar
  10. 250g butter
  11. green food coloring (enough to make mint green color)
  12. flowers for decoration (optional)

Instructions

  1. Preheat the oven to 180°C and grease a rectangular baking tray
  2. In a bowl, cream together the butter and sugar until fluffy and pale.
  3. Beat in the eggs
  4. In a separate bowl, mix the baking powder and flour together and sieve
  5. Add the flour little by little by folding it in
  6. Add the yoghurt and pistachios
  7. Spoon into the rectangular baking tray and smooth down evenly with a spoon. You don't want this layer to be to thick as this thickness will form one layer of each cake only.
  8. Bake for 25-30 minutes until a skewer comes out clean
  9. Leave to cool
  10. While cooling, mix the powdered sugar and butter (preferably with a handmixer or standmixer - makes for better, smoother frosting). Once this is fluffy and whiteish - add the food colouring for your desired colour.
  11. Using a circular cutter, cut the cake into identical circles.
  12. Now taking three layers for each cake, smooth some icing onto all the layers and place all the layer ontop of eachother. The top layer can have a pattern - TIP: using a wet spoon for the top layer makes it easier to smooth the icing.
  13. Add some chopped flowers - I used wax flowers.
http://sugarthumb.co.uk/2015/02/02/mini-pistachio-buckwheat-cakes/

Have a great week guys!

Trisha

 

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7 Comments

  • Reply Lucy February 2, 2015 at 7:59 pm

    They look amazing! I will update you on my progress for 30 day min via whatsapp. Also yay Cupcakes & Cashmere shout out. Love you xx

  • Reply Mish February 3, 2015 at 2:56 pm

    So delicious looking Trisha! Can you organise a sales deal with our canteen at work? The cakes down there are crap and now I just want one of these!

  • Reply Evi @ greenevi February 3, 2015 at 8:54 pm

    These little cakes look amazing! The pictures are just stunning too!

  • Reply Lynn | The Road to Honey February 4, 2015 at 12:04 am

    I too love experimenting with different flours and mini cakes. These mini cakes are adorbs and I bet the pistachio gives them a nice flavor.

  • Reply Mandie @ Mandie's Kitchen February 11, 2015 at 6:18 pm

    These mini cakes are SO cute! And your photography is lovely, with a “simple elegance” charm to it.

  • Reply Zainab February 19, 2015 at 4:46 am

    These are incredibly cute!! And I can only imagine delicious with such a great flavor combo.

    • Reply Trisha February 19, 2015 at 9:04 am

      Thanks Zainab – they did taste pretty lovely!

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