Easter Nest Sweet Cake With Sour Cream-Royal Icing and Pistachios
If you want to add more lacto ovo vegetarian recipes to your recipe box, Easter Nest Sweet Cake With Sour Cream-Royal Icing and Pistachios might be a recipe you should try. One serving contains 504 calories, 10g of protein, and 28g of fat. For 99 cents per serving, this recipe covers 12% of your dai
- Prep time
- 10 min
- Cook time
- 24 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1.25 teaspoons baking powder
- 0.6666667 cup brown sugar
- 2 eggs
- 1 eggwhite
- 1.5 cups flour
- 3 drops food coloring
- 0.75 cup icing sugar
- 1 teaspoon lemon juice
- 8 servings unshelled pistachios
- 0.5 cup cream
- 4 oz butter
Instructions
- 1
Preheat oven to 190 C/ 375 F and lightly grease a ring cake pan. Set aside.In a medium bowl--and using an electric mixer-- beat sugar, eggs, and butter until creamy.
- 2
Add sour cream and flour and mix for a couple of minutes.
- 3
Pour mixture into cake pan.
- 4
Bake for 20 minutes or until golden brown and cooked through when tested with a skewer.To make the icing, use a standard mixer to beat the egg white until soft stiff peaks are formed.
- 5
Add lemon juice and sugar and food coloring. Beat for a couple of seconds more.
- 6
Let the cake cool on a wire rack for about 10 minutes. Then pour the royal icing/glaze onto the cake, sprinkle with chopped pistachios, and decorate as desired.