This cake is like a little piece of sunshine in each bite. The roasted pistachios give it a hearty, satisfying base flavor, and the orange/almond buttercream adds a certain lightness that can only be found in homemade frosting.
- Flour: 3 1/2 cups
- Baking Powder: 1 1/2 teaspoons
- Baking Soda: 3/4 teaspoon
- Salt: 1 teaspoon
- Butter: 1 3/4 cups
- Sugar: 2 cups
- Eggs: 4
- Buttermilk: 1 1/2 cups
- Vanilla Extract: 2 1/2 teaspoon
- Pistachios (Roasted & Salted): 1 cup + 1/4 cup (divided)
- Honey: 1 tablespoon
Almond Orange Buttercream
- Sugar: 1 cup
- Egg Whites: 4
- Softened Butter: 26 tablespoons
- Almond Extract: 1/4 teaspoon
- Vanilla Extract: 3/4 teaspoon
- Orange Zest: 1 teaspoon
The How To (Pistachio Cake):
- Preheat the oven to 350 degrees, butter three 9 inch cake pans and line with parchment paper.
- Blend 1 cup of pistachios until partially ground - remove 2 tablespoons and set aside. Continue blending until the mixture reaches a flour-like consistency.
- Sift together dry ingredients (flour, baking powder, baking soda, salt, and pistachio flour) into a bowl. While you sift, break up any lumps that formed during the blending process.
- Cream together butter and sugar until light and fluffy (about 2 minutes)
- Add in vanilla.
- Add eggs one at a time, scraping down bowl after each addition. Make sure not to over-beat the batter!
- Pour buttermilk over mixture and mix in on low speed.
- Add in flour/pistachio mixture in three batches just until combined.
- Mix in remaining two tablespoons of partially ground pistachios.
- Bake in preheated oven for 25-30 minutes, or until top of cake springs back to the touch.
- Cool cakes in the pans for twenty minutes and then turn them out onto wire racks.
The How To (Almond Orange Swiss Buttercream):
- In a medium metal bowl placed over a pot of simmering water, whisk together egg whites and sugar until you can no longer feel any sugar granules between your fingers.
- Grate in orange zest.
- Pour mixture into your mixer and whip until it turns white and doubles in size.
- Add almond and vanilla extracts.
- Throw in the softened butter one stick at a time and continue whipping until it holds it's shape and generally looks delicious.
- After the cakes are completely cool, alternate layers of cake and frosting.
- Mix the remaining half cup of pistachios with 1 tablespoon of honey.
- Finish your cake by sprinkling the honeyed pistachios over the frosting.
- Try not to devour immediately.
- Consider sharing with loved ones.
A Few Notes:
- If your cakes have domed up, use a serrated knife to level them prior to assembly.
- Be careful not to over-blend the pistachios (or you'll get pistachio butter!)
- Don't be afraid of Swiss Buttercream! You can do, and everyone will think you're very fancy.
- Make sure not to get any condensation in your frosting before you whip it - the water will disrupt the fluffing process (technical term).
- If you're not a fan of almond flavor you can skip the almond extract and add 1/4 teaspoon more of vanilla.