Pistachio Cake
Ingredients
The cake
-
2
cups
unsalted pistachios (out of shells)
-
2 and ⅓
cups
cake flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
salt
-
¾
cup
unsalted butter, softened
-
1 and ¾
cups
granulated sugar
-
5
large
egg whites
-
½
cup
sour cream
-
2
teaspoons
pure vanilla extract
-
1
teaspoon
almond extract
-
1
cup
whole milk
-
1
drop
green food coloring (optional)
The frosting
-
cream cheese frosting
to taste
Garnishes
-
to taste
berries
-
to taste
leftover pistachios
Instructions
- Preheat the oven to 350°F and prepare three 9-inch round cake pans.
- Grind the pistachios in a food processor until fine crumbs are formed.
- In a bowl, mix the pistachio crumbs with cake flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until smooth, then add egg whites, sour cream, vanilla extract, and almond extract.
- Combine the wet and dry ingredients, then add the milk and mix until just combined.
- Divide the batter evenly among the prepared cake pans and bake for 21-23 minutes.
- Once baked, allow the cakes to cool completely.
- Prepare the cream cheese frosting and frost the cooled cakes.
- Assemble the layers, frosting in between and on top, then decorate as desired.
- Refrigerate the cake for at least 30-45 minutes before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
20g
Total carbohydrates
35g
Total protein
6g
Sodium
200mg
Cholesterol
30mg
You might also like