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

Layered cake on a cake stand

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

Layered Pistachio Cake With Cream Cheese Frosting & Mango Jam

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!

slice of cake on a plate with a spoon

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!