Okay. I know I keep saying that i’ll be back to regularly scheduled posting soon… but that’s just not happening yet.
There is so much that I have to share with you about life in Napa and what it’s like to be in wine school. But if my lack of posting tells you anything, it’s not all fun and drinking games.
We just finished our midterms and are officially done with all of our wine classes. Now we move on to things like beer, coffee, tea, and mixology to round out the “beverage” part of the wine and beverage program.
Anyways. This cake was for my favorite blogging group, Milk Bar Mondays. It’s really the only blogging I make time for these days. I get my sugar fix, and totally stress myself out because i’m making a cake a not studying… But it’s worth it.
Jacqueline picked the recipe this time. I was excited to tackle another Tosi cake recipe.
Don’t forget to check out Jacqueline’s gluten free cake recipe!
If i’ve learned anything since my culinary class, it to set up my mise-en-place before getting started.
Mise-en-place basically means to put everything in it’s place. It’s taking some extra time before even starting to cook anything to assemble and measure out all the ingredients you need for the recipe(s).
I set up my little stations and labelled them so I knew exactly what was going where. I HIGHLY recommend doing this for these complicated recipes. You don’t have to take time to measure while things are going. And it helps you keep the kitchen tidy as you cook.
This cake is amazing despite a few things I had to change. Here are a few of my tips on how to make sure you have no problem with the recipe.
- The cake recipe doesn’t seem like it’s going to work, but it totally will. Have faith.
- I couldn’t find pistachio oil so I sub’d almond oil. It takes away some of the flavor but it’s a good alternative. If you can’t find almond oil, try grape seed oil. Also, I skipped the part where you brush the cake with oil. My cake was dense and moist as it was, so I didn’t think the oil was necessary.
- I made my own pistachio paste. It was super easy. Check out the recipe below.
- I used my own lemon curd recipe instead of Tosi’s.