Vanilla Bean Mini Cakes with Strawberry, Pink Peppercorn & Salted Pistachio

Vanilla bean olive oil mini cakes topped with fluffy salted pistachio Swiss meringue buttercream and a generous well of sweet strawberry pink peppercorn coulis.

I am slowly working to consolidate my entire recipe index on Substack, so here is a delicious, complexly flavored mini cake I developed last year! This cake features a vanilla bean olive oil base, salted pistachio Swiss meringue buttercream, and a fruity pink peppercorn strawberry coulis.

The vanilla bean olive oil sponge base is my go-to rich vanilla cake. This cake uses whole eggs, vanilla bean paste, and quality extra virgin olive oil to create a delicious, moist, and flavorful crumb that works well in sheet cakes, layer cakes, or mini cakes, like we have here.

The star of the show, in my opinion, is the salted pistachio Swiss meringue buttercream. This is made by whipping pistachio paste into Swiss meringue buttercream, creating a deeply rich and beautifully fragrant frosting. The salt enhances the pistachio as well as balances out the sweet sponge and coulis.

The coulis features strawberry and pink peppercorn but can be made with any berry! Pink peppercorn is a fabulous ingredient I find myself gravitating towards during this time of year. Despite the name, pink peppercorn is not related to black peppercorn. Pink peppercorn is actually a member of the cashew family, so be very careful with consumption if you have any tree nut allergies. This spice is extremely subtle, slightly sweet, and compliments nearly any fruit.

I’ve chosen to keep these mini cakes whole and top with the buttercream and coulis but feel free to level and fill! Happy baking!

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Vanilla Bean Mini Cakes with Strawberry, Pink Peppercorn & Salted Pistachio

Makes 9 4-inch mini cakes

Ingredients:

For the cakes:

• 1 batch Vanilla Bean Olive Oil Sponge, divided between 9 4-inch cake tins, baked for 20-25 minutes

For the coulis:

• 2 pints fresh strawberries, trimmed and quartered

• 100g granulated sugar

• 2 tablespoons lemon juice

• Pinch of salt

• 1 tablespoon vanilla extract

• 1 tablespoon pink peppercorns, lightly crushed

For the buttercream:

• 1 batch Swiss Meringue Buttercream

• 5-6 tablespoons pistachio paste, I used this one

• 1.5-2 teaspoons salt

Method:

For the cakes:

1. Bake the cakes according to the written instructions. Allow to cool completely before assembling.

For the coulis:

2. Combine all ingredients in a medium saucepan over high heat. Bring to a boil.

3. Once boiling, reduce the heat to a simmer for 15-20 until the strawberrues are very soft and broken down.

4. Cool the mixture slightly before transferring to a blender. Purée the mixture on high until very smooth.

5. Pass the coulis through a sieve to remove any larger pieces. Refrigerate until ready to assemble.

For the buttercream:

6. Make the Swiss Meringue Buttercream according to the written instructions.

7. Once finished, add your pistachio paste and salt, a little at a time, while the mixer is running. Taste your buttercream between additions of the pistachio paste and salt so you only add as much as you need to your preference. You may need a bit more or a bit less than listed depending on your unique tastes!

8. Once you are happy with your buttercream, set aside at room temperature until ready to assemble.

Assembly:

9. Place your mini cake on your serving stand or plate.

10. Frost with a generous dollop of your pistachio paste.

11. Using an offset spatula, create a well in the center of the buttercream.

12. Fill this well with your coulis.

13. Sprinkle the cakes with a few more pink peppercorns, if desired. Enjoy!