New Year, New Recipe: Layered Pistachio Cake With Cream Cheese Frosting & Mango Jam

Happy 2023! Can you believe we are in a new year!? Here's to it being sweeter, more fun, and healthier than 2022, with many new opportunities and possibilities!

Anna, my twin, suggested I start a tradition of making a new recipe for a new year and sent me a recipe for a pistachio cake she had at one of the restaurants in Chicago. That recipe was too complicated for me, so I asked Google to find me a 6" layered pistachio cake recipe, and it did: Broma Bakery!

Layered Pistachio Cake With Cream Cheese Frosting & Mango Jam

I followed the original recipe pretty closely but made a few changes:

1) I used salted butter and so did not add salt to the batter or the cream cheese frosting

2) I strongly dislike almond extract (especially when the flavor I want is pistachio): no thanks

3) I added a layer of homemade (not by me) mango jam!

Hard lesson to learn: regardless of what the recipe says, always layer your cake pans with buttered (on both sides) parchment paper to avoid the headache of removing the cake layers from the pans. I ended up putting the cake pans in the freezer for about an hour, then dunking them in very hot water before banging out the cake from the pans. OOOF

I love the texture of the cake but think I slightly overbaked it. The frosting was smooth and quite easy to make...I still have some leftovers in the fridge. 

I shared the cake with four friends, a few buy nothing fb group friends, and had 3 (!!!) slices myself: I call it a success. There's one slice in my freezer!

Going forward, I will try my best to post more photos and links to recipes I've made or the ones I've created. 

Happy 2023!