Pistachio Brown Butter Cake With Concord Grapes Recipes

Steps:

• Melt butter in a small heavy-bottomed saucepan over medium heat. Continue cooking until light brown and nutty-smelling, about 6 minutes. Remove from heat and strain through a fine mesh sieve into a bowl.
• Sift together confectioners' sugar, pistachio flour (or pistachios and flour, processed in a food processor until fine), cake flour, and salt in a large bowl. Whisk in egg whites to combine. Whisk in strained butter in a slow, steady stream. Cover bowl with plastic wrap and refrigerate until thickened, about 1 hour and up to 1 week.
• Preheat oven to 350 degrees. Generously butter a 9-inch fluted tart pan with a removable bottom.
• Pour chilled batter into prepared tart pan. Sprinkle grapes over the top, keeping fruit 1/2 inch in from edge of pan. Sprinkle grapes and batter with demerara sugar.
• Place tart pan on a baking sheet and bake until edges of cake are dark golden brown and top is slightly springy to the touch, 1 hour 15 minutes to 1 hour 30 minutes. Transfer cake to a wire rack, remove outer ring of pan, and let cool; serve warm or at room temperature. This cake is best eaten the day it is made, but can be kept at room temperature, loosely covered with plastic wrap, up to 2 days.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with nonstick cooking spray.
• In a stand mixer fitted with the paddle attachment, cream the sugar, pistachios, butter and salt on medium speed. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
• Add the flour and baking powder and mix on low speed until smooth. Pour into the prepared cake pans and bake until a tester inserted in the center comes out clean, 20 minutes. Cool the cakes in the pans on racks for 10 minutes, then invert onto the racks and cool completely.
• For the blackberry compote: Combine the blackberries, sugar and lemon juice in a saucepan. Bring to a boil over low heat. Let cool.
• For the buttercream: Combine the sugar and 3/4 cup of the water in a pot and bring to a boil. Combine the cornstarch with the remaining 1/4 cup water in a small bowl and add to the boiling sugar mixture. Combine the white chocolate chips and vanilla in a large heatproof bowl. Pour the boiling sugar mixture over the white chocolate chips and mix well. Let cool to room temperature.
• Pour the melted chocolate mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and mix on low speed until incorporated, then mix on medium speed until light and fluffy. Add the cream cheese and mix until combined.
• To assemble: Place a cake layer, top-side up, on a cardboard disc. Pipe a 1-inch border of buttercream around the top and fill in with 2 scoops of buttercream. Spread 1 scoop of blackberry compote evenly on top. Stack the second cake layer, top-side down and repeat with the buttercream and compote. Set the final cake layer, top-side down, on top. Frost the top and sides of the cake with buttercream.

Steps:

• Melt butter in a small heavy-bottomed saucepan over medium heat. Continue cooking until light brown and smells nutty, about 6 minutes. Remove from heat and strain through a fine-mesh sieve into a bowl.
• In a large bowl, sift together confectioners' sugar, pistachio flour (or pistachios and flour processed in a food processor until fine), cake flour, and salt. Whisk in egg whites to combine. Whisk in strained butter in a slow, steady stream. Cover bowl with plastic wrap and refrigerate until thickened, about 1 hour and up to 1 week.
• Preheat oven to 350 degrees. Generously butter an 10-inch tart pan with a removable bottom.
• Pour chilled batter into prepared tart pan. Sprinkle grapes over the top, keeping fruit 1/2 inch in from the edge of the pan. Sprinkle grapes and batter with Demerara sugar.
• Place tart pan on a baking sheet and bake until edges of the cake are golden and top is slightly springy to the touch, 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer cake to a wire rack, remove the outer ring of the pan, and let cool; serve warm or at room temperature. This cake is best eaten the day it is made, but can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.