PISTACHIO LAYER CAKE
This light and fluffy pistachio layer cake is flecked with ground pistachios and flavored with just the right amount of almond extract. It’s absolutely divine!
INGREDIENTS
FOR THE CAKE:
1 1/2 c. unsalted shelled pistachios, divided
2 1/2 c. cake flour
3/4 c. all-purpose flour
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. coarse kosher sea salt
1 c. (2 sticks) unsalted butter, softened
1 3/4 c. granulated sugar
1 tbsp. vanilla extract
3/4 tsp. almond extract
1 large egg
1 c. whole milk
1/2 c. sour cream
3 egg whites + 1/2 tsp. cream of tartar)
FOR THE FROSTING:
1 1/2 c. (3 sticks) unsalted butter, softened
2 tsp. vanilla extract
1/4 tsp. coarse kosher sea salt
6 c. powdered sugar
1 1/2 c. mascarpone
INSTRUCTIONS
INGREDIENTS
FOR THE CAKE:
1 1/2 c. unsalted shelled pistachios, divided
2 1/2 c. cake flour
3/4 c. all-purpose flour
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. coarse kosher sea salt
1 c. (2 sticks) unsalted butter, softened
1 3/4 c. granulated sugar
1 tbsp. vanilla extract
3/4 tsp. almond extract
1 large egg
1 c. whole milk
1/2 c. sour cream
3 egg whites + 1/2 tsp. cream of tartar)
FOR THE FROSTING:
1 1/2 c. (3 sticks) unsalted butter, softened
2 tsp. vanilla extract
1/4 tsp. coarse kosher sea salt
6 c. powdered sugar
1 1/2 c. mascarpone
INSTRUCTIONS
- Preheat oven to 350 degrees. Spray or butter and flour three 9-inch round baking pans. Line bottoms with a parchment round, set aside.
- In a food processor, pulse 1 1/4 cups pistachios until a finely ground powder forms.
- In a medium mixing bowl whisk together the ground pistachios, flours, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, beat butter on high until smooth and creamy, about 2 minutes. Add sugar and beat for 2 minutes on high. Add vanilla, almond and egg, mix until combined.
- For full instructions please see : lifemadesimplebakes.com
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