Brown Butter Pistachio Cake

I love this cake. It is so pretty and flavorful and holds up well to layering. It is nutrient-dense dense and low in sugar but no one will ever know. I served it at a family gathering and one of my cousins told me it was the best cake he's ever eaten. I think it would make a really fabulous grain-free wedding cake. Or just a pretty spring or summer treat. There are quite of few steps but it is totally worth the effort.


½ cup butter, browned

1 vanilla bean split length-wise

3/8 cup coconut milk

4 duck eggs (or 5 large chicken eggs)

2 tsp vanilla

1 cup finely ground pistachios (or part almond flour)

2 T. coconut flour

3/8 tsp powdered stevia or to taste

½ tsp sea salt

½ tsp baking soda

Preheat oven to 350 degrees. Grease two 6-inch cake pans and line with parchment paper. Melt butter on medium heat and add vanilla bean. Cook butter until it turn a caramel brown color, remove from heat and allow to cool slightly. While butter cools, combine coconut milk, eggs and vanilla. Slowly add warm butter to wet ingredients while whisking. Grind pistachios into a fine meal using food processor or blender. If you don't have enough to make one full cup, almond flour can be used to make up the difference. Combine nut meal with remaining dry ingredients and whisk to combine. Add wet ingredients to dry and stir well. Pour batter into the two prepared cake pans and bake at 350 until firm in center and tooth pick come out clean. (About 20-30 minutes? I didn't write down how long I baked them. Check them at 15 and then every 5 mintues after). Allow cakes to cool for 10 minutes in pan, then turn them out onto a cooling rack and cool completely.

Raspberry Filling:

1.5 T. plain gelatin "bloomed" in ½ cup water

3 cups or so raspberries (fresh or frozen)

3 T. butter

1 pinch sea salt

Honey or stevia to taste

Sprinkle gelatin over cool water and set aside to "bloom" for 10 minutes or so. Meanwhile, put raspberries, butter and salt in a sauce pan with lid on medium high heat and bring to simmer. Cook until berries break up and sauce thickens slightly. Add gelatin and stir in to disolve. Sweeten to taste with stevia.

White Chocolate Butter Cream:

2 tsp plain gelatin "bloomed in ½ cup coconut milk or water

1 cup coconut milk

¼ cup grated cacao butter

pinch salt

stevia to taste

3 stick of softened butter

1 tsp vanilla

1/8 tsp hazelnut extract

Right before you want to frost cakes: Sprinkle gelatin over water and set aside to "bloom" for 10 minutes or so. Meanwhile, put coconut milk, cacao butter, and salt in sauce pan on medium heat until cacao butter in melted and the mixture just starts to simmer. Add gelatin and stir until disolved. Sweeten with stevia to taste. Remove from heat and pour into mixing bowl. Allow to cool to room temperature. When cooled, add vanilla and hazelnut extracts and begin whisking with an electric mixer. Slowly, one tablespoon at a time, add softened butter and beat to combine. It will be a little chunky at first but just keep adding butter and beating and it will take on a smooth fluffy texture. When all the butter has been added, taste and add more stevia or vanilla, if desired. Set aside while assembling the cake.

Using a large, serrated knife, carefully cut each cake in half so that you have 4 rounds. Spread raspberry filling between the layers and place in fridge for 15 minutes or so to set up. If you want, you can use wooden skewers to hold the layer together and keep them from sliding. Remove cake from fridge and frost the cake with the butter cream. Decorate with fresh raspberries, raspberry sauce, and or pistachios. Keep in fridge until serving.

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