Turmeric Cake Honey Buttercream and Candied Pistachios

The base of this cake is a play on the traditional Middle Eastern Dessert called sfouf. Sfouf are usually prepared in a 9×11 pan, cut into squares or diamonds and topped with pine nuts.

I decided to a traditional recipe and put my twist on it! I love Sfouf, the vibrant golden color and depth of flavor that the turmeric provides makes Sfouf unlike any other cake. But I like cake with icing!

And I like mini dessert. They somehow make dessert guilt free… I mean it is just a few bites 😀

I was recently at a cool shop in Seattle called Marx Foods buying some micro orchids for a cake I was making, when I came across these Rose Flower Crystals. I bought them because roses and crystals, but it wasn’t until I was developing this recipe that I knew what I was going to do with them. I used rose water in candying the pistachios, so the crystals were the perfect addition (and perfect color too).

 


 

Turmeric Cake Honey Buttercream and Candied Pistachios
 
Author: Amanda
Prep time:
Cook time:
Total time:
Serves: 14 cupcakes
Ingredients
  • Turmeric Cake
  • 1 1/2 cups all purpose flour
  • 1 cup semolina flour
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1 1/4 cup milk
  • 1 tablespoon turmeric
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • Honey Buttercream
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup sour cream
  • 1/3 cup honey
  • 2 1/4 cups powdered sugar
  • Candied Pistachios
  • 1/2 cup shelled pistachios
  • 3 tablespoons sugar
  • 1 1/2 tablespoons rose water
  • 1/2 teaspoon salt (if using unsalted pistachios)
Instructions
  1. Preheat oven to 350 degrees. Line mini cupcake tin with liners.
  2. In a large bowl, use a mixer to combine sugar, vegetable oil and milk.
  3. In a separate bowl, sift together all purpose flour, turmeric, salt, and baking powder. Still in semolina flour.
  4. Add flour mixture to the sugar mixture and mix until combined.
  5. Using a small ice-cream scoop, evenly distribute batter into the lined tins.
  6. Bake for 12-15 minutes; until golden and a toothpick comes out clean when placed in the center of a cake.
  7. Allow to cool completely.
Honey Buttercream
  1. Using a mixer, mix butter until light and fluffy.
  2. Add in powdered sugar, honey and sour cream and mix until evenly combined.
  3. Place in piping bag and place in refrigerator until ready to decorate.
Candied Pistachios
  1. Preheat oven to 300 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a bowl, toss pistachios with sugar and rose water.
  4. Spread evenly onto baking sheet and bake for 7-10 minutes until golden brown.
  5. Allow to cool and chop into smaller pieces (if desired).
Assembly
  1. Pipe honey buttercream onto cupcakes and sprinkle with pistachios
  2. Enjoy 🙂
 

 

 

Turmeric Cakes, honey buttercream, pistachios

 

 

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