Pistachio Rose Water Cake

Every year, I find myself underestimating how much I love Easter. Growing up, I never got too excited over Easter, but in the past few years, I've routinely found myself freaking out once all of my favorite Easter candy hit the shelves. Seriously, I've eaten way too many white chocolate m&m's and mini cadbury eggs that it's kind of disgusting. I've inhaled so much sugar in the past few weeks, that — get ready for it — I'm actually feeling sick of sugar. I think this is a first. I feel blasphemous even admitting this. I guess you really can have too much of a good thing. 

Sugar, if you're reading this, please forgive me for not telling you to your face. It's just, I think I need a little space right now. Consider this relationship open. 

Anyways, back to Easter. Though we usually have a family crawfish boil, we decided to switch it up this year. This year: a giant homemade Mediterranean feast. It was pretty damn legit if you ask me. My mom slaved over a roasted leg of lamb and yogurt-marinated chicken with lemony greek potatoes. Homemade hummus with not-homemade pita. Oops. Rice pilaf loaded with pine nuts and grilled asparagus. 

And as if that wasn't enough, we had TWO desserts. My mom made Galaktompoureko, a creamy Greek custard pie with phyllo that's soaked in orange syrup. Then I made this cake. Can we get a moment of silence for this cake, please. 

Thank you. 

I've been having horrible cravings for pistachio and rose water since the winter. I've even made a couple of cakes that all turned out to be not what I was looking for. But then, it dawned on me that I could take one of my favorite yogurt cake recipes, add some pistachio paste to it, and call it a day. After months of trying to find the perfect pistachio cake, I have finally satisfied my craving. This is it. The cake is light and moist with the most perfect crumb. (Really though, I've never made a cake that had such a perfectly-balanced crumb before.) The pistachio is flavorful throughout and pairs perfectly with the rose water glaze without being overpowering. And god, was it simple.

There's nothing too fancy needed for this recipe, save for pistachio paste. You can make your own pistachio paste at home in your food processor or purchase a jar of the good stuff online like I did. 

Okay, if I don't shut up about this cake I swear I'm going to want sugar again. I've got a busy week ahead of me. I go back to school tomorrow, but then I'm off to Florida for a wedding on Wednesday. I can't even begin to express how excited I am to be at the beach for an extra extra-long weekend. 

Brb y'all, I'll be back with some crazy recipes for you next week! In the meantime, make this and freak out like I did. 

Pistachio Yogurt Cake

• 2 1/2 cups cake flour, sifted
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1 cup greek yogurt (I used half plain, half vanilla)
• 1/2 cup pistachio paste

Preheat oven to 350°F. Butter and flour two 9" round cake pans or a bundt pan. 

Sift the flour, baking powder, and salt together in a medium bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 2 minutes on medium speed. Add the sugar and beat until light and fluffy. Beat in the eggs one at a time, beating well after each addition until blended. Mix in vanilla. 

Mix in half of the dry ingredients, then half of the yogurt, then the remaining half of the dry ingredients, and then the rest of the yogurt. Stir in the pistachio paste. 

Pour the batter into prepared pans. If using 9" rounds, bake for 30-40 minutes. If using a bundt pan, bake for 50-55 minutes. Cool and remove from pan(s). 

Rose Water Glaze 

• 1 1/2 cups confectioner's sugar, sifted
• 2 tablespoons whole milk
• 1/2 tsp. rose water

In a small bowl, mix all ingredients together until a glaze is formed. Drench over the base of the cake. (Note: Poking holes in the cake makes it super yummy too!) Top with crushed pistachios. Serve.

Bangkok Carrot Cake

There's no better way to celebrate the arrival of spring than with a giant slice of carrot cake. This past weekend, I made my signature carrot cake and planned to post it at the beginning of this week. Everything was set into place to share with y'all on Tuesday, but then a genius idea popped in my head: curry. 

I know curry isn't the first spice you'd reach for while baking, but I've recently been craving the hell out of it. My initial plan was to make a mango or coconut cake with curried frosting. I knew that it would be a total hit or miss, so I went back to brainstorming. I asked myself, "Why not use all three?" And then it dawned on me that there was a common thread between all of these ingredients — each are staples in Thai cuisine. I figured that coconut, mango, and curry could all be added to my killer carrot cake recipe with ease. From there, the Bangkok Carrot Cake was born. 

I modified my traditional carrot cake recipe as an ode to Thai cuisine. The cake itself is full of curry powder, ground cinnamon, and coconut extract with a super moist texture, compliments of the addition of fresh-cut carrots, flaked coconut, and both mango chunks and juice. 

I replaced my trusty cream cheese frosting with a coconut lime buttercream that incorporates fresh-squeezed lime juice, coconut milk, and coconut extract. From there, I topped the cake with crushed peanuts and homemade candied basil leaves. (Special thanks to my Thai princess Tarrah Aroonsakool for that recommendation!) 

I know I say that a lot of my desserts are sssooOOoooOOo good, but this cake is one of my favorite creations thus far. This cake is super moist, and delicious both at room temperature and right out of the refrigerator.

Curry powder, cinnamon, mango, coconut, carrot, peanuts, candied basil.

 I know that it seems like a jumble of competing flavors, but it just works. There's something so simple about the cake, considering the complexity of the range of ingredients. 

Sweet Curry Mango Coconut Carrot Cake 

• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups sugar
• 2 tsp. vanilla extract
• 1/2 tsp. coconut extract
• 3 tsp. curry powder
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 2 cups all-purpose flour
• 2 tsp. baking soda
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 ripe mango, chopped into small chunks
• 1-2 tablespoons mango juice (optional)

Preheat oven to 350F. Grease and flour two 8"-round cake pans.

In a medium bowl, whisk together the flour, salt, soda, cinnamon, and curry powder. Set aside. 

In a large bowl, whisk together the eggs, buttermilk, vegetable oil, sugar, and vanilla extract until smooth. Add the flour mixture. Fold in the shredded carrots, coconut, mango, and juice. 

Pour the batter into prepared pans and bake for about 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool the layers before frosting. 

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Coconut Lime Buttercream Frosting

• 1 cup unsalted butter, room temperature
• 6 cups confectioners' sugar
• 2 tablespoons coconut milk
• 2 tablespoons fresh-squeezed lime juice
• 2 tsp. coconut extract
• 1 tsp vanilla extract
• 1/2 cup crushed peanuts 

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add half of the confectioners' sugar and mix until combined. Add in the coconut milk, lime juice, and extracts. Gradually add the remaining confectioners' sugar and combine until smooth. 

Ice the cooled cake layers generously. Top with crushed peanuts and candied basil leaves. 

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Candied Basil

• 1 bunch fresh basil leaves, rinsed and dried 
• 1 egg white, lightly beaten
• 1/4-1/2 cup sugar

Preheat oven to 175F. Line a baking sheet with parchment paper. Place the sugar in a small dish or bowl.

One by one, lightly coat each leaf in the egg white mixture. Shake off excess. Dredge the leaves in sugar and place onto the prepared baking sheet. Bake for about 20 minutes.