Pistachio Cake

🥘 Ingredients

• unsalted pistachios 260 g
• cake flour 275 g
• baking powder 2 tsp
• baking soda ½ tsp
• salt 1 tsp
• unsalted butter 170 g
• granulated sugar 350 g
• large egg whites 5
• sour cream 120 g
• pure vanilla extract 2 tsp
• almond extract 1 tsp
• whole milk 240 ml
• buttercream frosting
• fresh berries
• pistachios

1. 1

   Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans , line with parchment paper, then grease the parchment.

Cake

1. 1

   Pulse unsalted pistachios in a food processor until ground into very fine crumbs — about 1½ cups. Set aside.
2. 2

   In a large bowl, whisk together 1½ cups pistachio crumbs with cake flour , baking powder , baking soda , and salt . Set aside.
3. 3

   Using a stand mixer or hand mixer fitted with a paddle or whisk attachment, beat unsalted butter and granulated sugar on high speed until smooth and creamy, about 3 minutes . Scrape down the bowl as needed.
4. 4

   Beat in large egg whites on high speed, about 2 minutes . Beat in sour cream , pure vanilla extract , and almond extract . Scrape down the bowl.
5. 5

   With the mixer on low, add the dry ingredients until just incorporated. With the mixer still on low, pour in whole milk and mix just until combined. Whisk by hand if needed to eliminate lumps. Batter will be slightly thick.
6. 6

   Divide batter evenly among the prepared pans. Bake until a toothpick inserted in the center comes out clean, about 22 minutes .
7. 7

   Allow cakes to cool completely in the pans on a wire rack before frosting — cakes must be fully cool.

Assembly

1. 1

   Prepare buttercream frosting separately.
2. 2

   Using a large serrated knife, slice a thin layer off the top of each cake to create flat surfaces.
3. 3

   Place the first cake layer on a stand or plate. Evenly cover the top with frosting. Add the second layer and frost the top. Add the third layer and spread frosting over the top and sides.
4. 4

   Decorate with fresh berries and pistachios . Refrigerate for 45 minutes before slicing.
5. 5

   Cover and store leftovers in the refrigerator for up to 5 days.