Tea for Two: Pistachio Orange Mini Cakes with Grand Marnier Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 tsp Orange, zest

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/3 (42 grams cup All-purpose flour
  • 3/4 tsp Baking powder
  • 1 cup Confectioners' sugar
  • 1/8 tsp Salt
  • 1/3 cup Sugar
  • 3/4 tsp Vanilla, pure

• Nuts & Seeds

  • 1/4 cup Pistachios, unsalted
  • 1 Pistachios

• Dairy

  • 8 tbsp Butter, unsalted
  • 3 oz Cream cheese
  • 2 1/2 tbsp Whole milk

• Beer, Wine & Liquor

  • 1 tbsp Grand marnier

Found on cakemerchant.com

Ingredients

• 1/4 cup (40 grams) unsalted shelled pistachios (not dyed red)
• 1/3 (42 grams) cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 3 tablespoons (42 grams) unsalted butter, at room temperature
• 1/3 cup (67 grams) sugar
• 1 large egg
• 2 1/2 tablespoons whole milk
• 1/4 teaspoon pure vanilla extract
• 1 teaspoon finely grated orange zest
• 3 ounces (85 grams) cream cheese, at room temperature
• 5 tablespoons (70 grams) unsalted butter, at room temperature
• 1 cup (115 grams) confectioners sugar
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon Grand Marnier
• Finely chopped pistachios for topping

Directions

• Preheat the oven to 350 degrees fahrenheit.
• Grease and line 2 15 oz. tin cans with parchment paper (or use baking spray) and place the cans on a baking sheet.
• In a food processor, pulse the shelled pistachios until you reach a powdered consistency. Dont pulse for too long, or you will end up with paste.
• Add the flour, baking powder, and salt to the food processor and pulse for a few times to combine.
• With an electric mixer, beat the butter and sugar together on medium speed for about 3 minutes until light and creamy.
• Add the egg and beat to combine, scraping down the sides of the bowl when necessary.
• Add the milk, vanilla extract, and orange zest and beat to combine.
• Add the flour/pistachio mixture and stir or beat on low until just combined.
• Divide the batter between the 2 cans and place the entire baking sheet with the cans in the oven (this will make it easier to get in and out of the oven).
• Bake for 20-25 minutes (mine took right around 23) until a toothpick inserted into the center of the cakes comes out clean.
• Let the cakes cool on wire racks for about 15 minutes.
• Run a knife around the edge of the cakes and invert on to the wire racks to cool completely.
• With an electric mixer, beat the cream cheese and butter on medium speed for 1-2 minutes until thoroughly combined.
• Add the confectioners sugar and beat on low until just combined.
• Turn the mixer up to medium and beat for an additional 2-3 minutes.
• Add the vanilla extract and Grand Marnier and beat to combine.
• If the frosting is running, put it in the fridge for 10-15 minutes. If you like it sweeter, you can also add more powdered sugar to thicken it.
• Slice the layer cakes in half horizontally and place them on a 3 1/2 inch cake board (or directly on a plate if you dont have a small cake board).
• Spread a layer of frosting in between each layer.
• Place a dollop of frosting on the top of the cake, and spread evenly across the top of the cake. Work your way around the sides until the entire cake is covered with a thin layer of frosting. Let the crumb coat set in the fridge for about 30 minutes.
• Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish.
• Sprinkle the tops of the cakes with chopped pistachios.