Pistachio Cake on the WSM


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Every once in a while I like to do a dessert on the grill, usually the WSM. I saw this recipe, Pistacio Cake with Lemon, Cardamom and Rose Water, on Food52 a while back and yesterday I decided to give it a shot. It came out OK, but I wouldn't recommend baking on the smoker during a good ball game (Not the Giants debacle) and the Masters as well. More on this later. Anyway here goes.

Used the KA Stand Up Mixer to mix two sticks of butter and a cup of fine sugar.



Here's the rest of the ingredients. One cup ground salted pistachios, one cup almond meal, zest and juice of one lemon, one tsp Rose Water. 1/2 cup AP flour + 1 Tbsp.



Using KA again, mixed into a batter. After batter was mixed well folded in the flour and 1/2 tsp. of Cardamom. Buttered 8 inch cake pan and lined with parchment. Smoothed batter into pan.



On the 14" WSM @ 350 for 40 minutes.



Checked at 40 minute mark.



Tented with foil and left on for 10 more minutes. This is where I went to sleep and was checking progress of game. WSM jumped up to 368 after slight vent adjustment. No big deal but sides of cake got a little too dark.



Done



After cooling in pan, removed cake and let it completely cool before glazing.



Glazed with one cup confectioners sugar and two tbsp. lemon juice, whisked together.



We had a slice after dinner. Delicious.



Thanks for looking. Have a great Sunday!
 
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I like making dump cakes with a Dutch oven, but that cake you made looks killer.
Does it have a smokey taste? I'm not sure I would appreciate a smoked cake.
 
Robert-R said:
I like making dump cakes with a Dutch oven, but that cake you made looks killer.
Does it have a smokey taste? I'm not sure I would appreciate a smoked cake.
Click to expand...

Hey Robert.... No, no smoky taste. You'd think it would, but there is none. Obviously, there is no smoke wood involved with these cooks. If you've done something that has left the grill kind of gunky, I make sure I scrub it all off after it heats up. I've done lots of cakes in both my wsms, including rum cake, pineapple upside down cake, fruit pies etc. They come out great. You just have to watch the temps like a hawk( just like I didn't do on this one, scorching the sides). It helps if you have an ATC to keep 350, close to 350 for up to an hour plus, or whatever the cook calls for.
 
the glaze sounds too simple:

"Glazed with one cup confectioners sugar and two tbsp. lemon juice, whisked together."

I'll have to try it
 
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