Aunt Sassy Cake, Or Pistachio Layer Cake With Honey Buttercream
Medically reviewed by Christiana George Updated Date: June 8, 2023
The search for the perfect wedding cake continues. Today I introduce to you, Aunt Sassy, the pluckiest pistachio cake you’ll ever meet, flavored with real pistachios (as opposed to pistachio extract, which a recipe my sister found called for) that impart the barest of green to four dreamy layers of cake. She’s wearing her Sunday’s finest, a lush buttercream laced with glossy honey (that I sort of butchered because I lack cake decorating skills. Sorry Aunt Sassy.)
In truth, the cake is not as forwardly pistachio-tasting as you might think. What it really reminds me of is a nut bread, dense yet moist, and textured in that whole-grainy way. This may, in part, be due to the fact that I hand-ground, using a mortar and pestle, the pistachios, an imprecise process that yielded not the fine grain that the recipe called for, but something a little coarser, more similar to sand. But no matter. I liked it, a lot. Chris did too, and I gave him all the cake tops to take to work so I wouldn’t end up snacking on them throughout the day.
But the true gem was the honey buttercream. It was superb, absolutely superb! It was wistfully velvety with the slight aftertaste of honey (meaning, not too sweet) and a lightness kind of sort of like whipped cream. I found ample excuses to conduct multiple taste tests: while scraping down the bowl, while filling the cake, while frosting the crumb layer (which I liberally applied for that very purpose), while cleaning out the bowl that I used to hold the crumb-filled frosting. And all the while, my brain kept saying ‘no, no, no, put down the spatula, Linda!’ because, being the sensible organ that it is, you can’t get past it the fact that the frosting is made almost completely of butter(!).
Other thoughts. It reminded me of a Swiss meringue buttercream, but did not turn stale-buttery or yellow over time. This is valuable information. Also, it’s egg-less. Actually, this is where I wish I could talk food history, because the method of making this frosting seems quite unusual. At its base, it’s a mixture of sugar, milk/cream, and flour that’s cooked over a low heat until it thickens. Is flour a common frosting ingredient? What is its history? Is it an old-fashioned Southern technique? That would excite me greatly.
Finally, regarding the cake as a whole, I’m thinking a three-layer cake, two of pistachio, one of chocolate, with this very buttercream frosting might be just the ticket.
PISTACHIO LAYER CAKE WITH HONEY BUTTERCREAM
Adapted from Baked Explorations, via Oprah
Makes 1 six-inch 4-layer cake
Note: The original recipe called for vegetable shortening, which I decided not to use, because anything with the word ‘shortening’ in it sounds highly suspect to me. If you do decide to use it, replace half of the butter (1/2 cup) with 1/2 cup of vegetable shortening.
Ingredients:
For the pistachio cake:
1 cup shelled pistachios
2-1/2 cups cake flour
3/4 cup all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup butter, softened
1-3/4 cups sugar, divided
1 Tbsp pure vanilla extract
2 large eggs
1-1/2 cups ice water
3 large egg whites, at room temperature
1/4 tsp cream of tartar
For the frosting:
1-1/2 cups sugar
1/3 cup all-purpose flour
1-1/2 cups whole milk
1/3 cup heavy cream
3 sticks unsalted butter, softened, and cut into small pieces
1 tsp pure vanilla extract
3 Tbsp good honey
Directions:
For the cake:
Preheat the oven to 325 degrees F. Butter four 6″ cake pans (or however many you have, but you’ll have to work in batches). Line the bottoms with circles of parchment paper, dust the pans with flour and knock out the excess.
In a food processor, pulse the pistachios into a coarse grind, remove 2 Tbsp, and set them aside in a medium bowl. Process remaining pistachios just until finely ground to a powder. Sift cake flour, all-purpose flour, baking powder, salt, and baking soda into the same bowl with the 2 Tbsp chopped pistachios. Stir in pistachio powder.
In a stand mixer using the paddle attachment, beat butter on medium speed until creamy, about 1 minute. Add 1-1/2 cups sugar and vanilla and beat until fluffy, 4 minutes. Scrape down the bowl, and with mixer on low speed, beat in eggs one at a time until well blended. Beat in the flour mixture in 3 additions, alternating with the cold water, beginning and ending with flour mixture. Beat until blended, scraping bowl; then beat batter 15 more seconds. Scrape into a large bowl.
With a clean bowl and using the whisk attachment, beat egg whites and cream of tartar on medium speed until foamy. With mixer on medium-high speed, add remaining 1/4 cup sugar and beat just until soft peaks form, taking care not to over beat. (For some reason, I did this by hand. It took some serious arm power, and I’m not sure I attained the foaminess that the recipe called for. Use your mixer if you can.). Gently fold whites into batter just until no white streaks remain.
Divide batter between prepared pans (or about an inch into each pan) and spread evenly. Bake 35 to 40 minutes, or until a toothpick inserted in center of cakes comes out clean. Transfer pans to wire racks and let cool 20 minutes. Turn cakes out onto racks, remove parchment paper, flip them over, and let cool completely.
Cake rounds can now be covered in plastic wrap and stored in the fridge overnight.
For the frosting:
In a heavy, medium saucepan, whisk sugar and flour until well blended. Add milk and cream and cook over medium heat until mixture thickens and comes to a boil, about 10 minutes. (This is where the quality of your pan comes through. Using a sub-standard saucepan like I did? Keep the heat on low and stir constantly.) Reduce heat to low and cook, stirring, for 2 more minutes.
Transfer the mixture to the bowl of a stand mixer. With the paddle attachment, beat the mixture on high speed until it cools completely, about 10 minutes. On medium speed, beat in the butter. It’ll gradually start incorporating into the mix and look more and more like frosting; it takes about 5 minutes. Increase the speed to medium-high until the frosting is fluffy and smooth, about 1 minute. Beat in honey and vanilla until incorporated. Taste for the honey and add more if necessary.
The frosting can now be refrigerated, covered, but before you use it, let it come to room temperature and mix it until it regains its fluffiness.
Assembling the cake:
I found that there was just enough frosting to frost the entire cake. Use about 1/2 to 3/4 cup of frosting in between layers.
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Are Yellow Beans Acidic? Yellow Beans and Acid Reflux
Introduction to Yellow Beans and Digestive Health
Yellow beans, often referred to as wax beans, are a variety of green beans known for their vibrant color, mild flavor, and versatility in cooking. These beans are rich in nutrients and low in calories, making them a popular choice for healthy meals. However, for individuals managing acid reflux or GERD (gastroesophageal reflux disease), it’s important to determine whether yellow beans are acidic and how they impact digestion.
This article explores the acidity of yellow beans, their effect on acid reflux, and the best ways to include them in a reflux-friendly diet.
Nutritional Profile of Yellow Beans
Yellow beans are nutrient-dense and packed with vitamins, minerals, and antioxidants. Here’s what you get in a 1-cup serving (about 125 grams) of cooked yellow beans:
- Calories: 44
- Carbohydrates: 10 grams
- Protein: 2.5 grams
- Fiber: 4 grams, promoting gut health and digestion.
- Vitamin C: 20% of the daily recommended intake, supporting immunity and tissue repair.
- Vitamin A: Essential for skin and eye health.
- Potassium: Helps regulate blood pressure and muscle function.
- Iron: Supports red blood cell production and oxygen transport.
Yellow beans are also low in fat, making them an excellent choice for a heart-healthy diet.
Understanding the Acidity of Yellow Beans
Are Yellow Beans Acidic or Alkaline?
Yellow beans are considered mildly alkaline to neutral, with a pH range of approximately 6.0 to 6.5. This makes them a low-acid food, suitable for individuals with acid reflux or those following a low-acid diet.
Why Yellow Beans Are Gentle on Digestion?
- Low Acidity: Their mild pH level means they are less likely to trigger acid reflux compared to highly acidic foods.
- High Fiber Content: Fiber promotes smooth digestion and prevents symptoms like bloating and constipation, which can aggravate reflux.
- High Water Content: Hydrating and easy to digest, yellow beans are gentle on the stomach.
Related to Read: Are Black Beans Acidic?
Yellow Beans and Acid Reflux
Do Yellow Beans Trigger Acid Reflux?
Yellow beans are unlikely to trigger acid reflux because of their low acidity and high nutritional value. Unlike spicy, fatty, or acidic foods, yellow beans are easy on the digestive system and can be safely included in a reflux-friendly diet.
Benefits of Yellow Beans for Acid Reflux
- Promotes Digestive Health: The fiber in yellow beans supports gut motility and helps prevent conditions like bloating and indigestion.
- Low Fat Content: High-fat foods often worsen reflux symptoms, but yellow beans are naturally low in fat.
- Anti-Inflammatory Properties: Antioxidants in yellow beans may reduce inflammation in the digestive tract.
Potential Concerns
While yellow beans are generally safe, eating them in large quantities may cause gas or bloating in sensitive individuals, which can indirectly aggravate reflux symptoms. Cooking beans thoroughly and eating them in moderation can help minimize these effects.
Related to Read: Are Lima Beans Good for Acid Reflux?
How to Safely Include Yellow Beans in a GERD-Friendly Diet?
To maximize the benefits of yellow beans without triggering reflux, follow these tips:
Cooked vs. Raw Yellow Beans
Cooking yellow beans softens their fibers, making them easier to digest. Steaming, boiling, or sautéing are preferred methods for preparing them in a reflux-friendly way.
Portion Control
Stick to moderate servings—about 1 cup per meal. Overeating, even low-acid foods like yellow beans, can put pressure on the stomach and worsen reflux.
Pair with Non-Acidic Foods
Combine yellow beans with alkaline or neutral foods such as quinoa, chicken, or leafy greens for a balanced and reflux-safe meal.
Avoid High-Fat Preparations
Skip frying or adding heavy cream-based sauces to yellow beans. Instead, use olive oil and herbs for flavor without triggering reflux.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Delicious and GERD-Friendly Yellow Bean Recipes
Steamed Yellow Beans with Olive Oil
- Ingredients: Yellow beans, olive oil, and a pinch of salt.
- Preparation: Steam the beans until tender, then drizzle with olive oil and sprinkle with salt for a light, reflux-friendly side dish.
Yellow Bean Stir-Fry
- Ingredients: Yellow beans, zucchini, and carrots sautéed in a small amount of olive oil.
- Preparation: Stir-fry the vegetables over medium heat until tender. Avoid using spicy or acidic sauces.
Yellow Bean and Quinoa Salad
- Ingredients: Cooked yellow beans, quinoa, and fresh spinach.
- Preparation: Toss the ingredients with a light olive oil dressing for a nutritious and reflux-safe meal.
Health Benefits of Yellow Beans Beyond Acid Reflux
Yellow beans offer numerous health benefits that extend beyond their role in managing acid reflux:
- Supports Weight Management: Low in calories and high in fiber, yellow beans promote satiety and help with weight control.
- Boosts Heart Health: The potassium and fiber in yellow beans support healthy blood pressure and cholesterol levels.
- Enhances Immunity: Vitamin C strengthens the immune system and aids in wound healing.
- Promotes Bone Health: Vitamin K and calcium in yellow beans support strong bones and prevent bone-related conditions.
Tips for Managing Acid Reflux
While yellow beans are a great addition to a reflux-friendly diet, managing acid reflux often requires additional lifestyle adjustments:
- Eat Smaller, More Frequent Meals: Large meals can increase stomach pressure and worsen reflux.
- Avoid Trigger Foods: Stay away from spicy, fatty, or highly acidic foods like citrus and tomatoes.
- Stay Upright After Eating: Wait at least 2–3 hours before lying down to prevent acid backflow.
- Elevate Your Head While Sleeping: Use a wedge pillow or raise the head of your bed to reduce nighttime reflux.
- Drink Water Throughout the Day: Hydration supports digestion but avoid drinking large amounts during meals to prevent bloating.
Author Tip: 7-Day Meal Plan For Gastritis
Conclusion
Yellow beans are a mildly alkaline, nutrient-rich vegetable that can be safely enjoyed by individuals with acid reflux or GERD. Their low acidity, high fiber content, and ease of digestion make them an excellent choice for a reflux-friendly diet. By cooking yellow beans properly and pairing them with non-acidic foods, you can enjoy their health benefits without triggering discomfort.
FAQs
Are yellow beans acidic or alkaline?
Yellow beans are mildly alkaline to neutral, with a pH range of 6.0 to 6.5.
Can yellow beans trigger acid reflux?
Yellow beans are unlikely to trigger acid reflux due to their low acidity and high nutritional value.
Is it better to eat cooked or raw yellow beans for acid reflux?
Cooked yellow beans are easier to digest and less likely to cause discomfort compared to raw beans.
How much yellow beans can I eat with GERD?
Stick to moderate portions, about 1 cup per meal, to avoid overloading your stomach.
Can yellow beans be included in a low-acid diet?
Yes, their mild alkalinity and digestive benefits make them an excellent choice for a low-acid diet.
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