Ever since Bluffton Today ran last month’s five-star review of The Cottage Café, Bakery & Tea Room, in Old Town, Bluffton, S.C. I’ve been deluged with requests (more like pleas) for the restaurant’s recipe for homemade Pistachio Cream Cake, dubbed as “stellar,” by the newspaper’s Undercover Eater. Being a baker, I just had to sample a piece for myself, so calling ahead to be sure they had some left, I got a piece to go and set out on dissecting the cake – moist crumb, for moist crumb – trying my best to come up with a recipe that could replicate The Cottage’s three-layer study in scrumptiousness (yes, “scrumptiousness” is a word). So, never dreaming the restaurant would ever part with their formula, I baked about three cakes before being somewhat satisfied with the results. My cake was good, but really not in the same league as The Cottage’s cake. Feeling a little frustrated, I began thinking, ‘no harm in asking, right?’ So, I did, with restaurant owner, chef, baker Leslie Rohland, graciously saying, “Yes, I will share my recipe.” And, Leslie did, that very day. (It’s the busiest folks who respond the soonest, don’t you know.) So, here you are, The Cottage’s recipe for Pistachio Cream Cake and the one I played around with, too. As frosting, Leslie recommends using a traditional cream cheese frosting, whipped white chocolate ganache or a vanilla buttercream, so I chose an adaptation of King Arthur Flour’s divine recipe for Fluffy White Buttercream Frosting for crowning Leslie’s masterpiece. The icing is not difficult to make and pipes like a dream. A sweet dream, come true.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.