Pistachio Cake with White Chocolate Buttercream
1 2/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter, no substitutes, softened
2 cups sugar
1 teaspoon vanilla
1 teaspoon almond extract
1 cup buttermilk or sour milk
6 egg whites
1 1/2 cups toasted chopped pistachio nuts
2 teaspoons finely shredded orange peel
1/2 cup sugar
2 tablespoons all-purpose flour
6 egg yolks
1 1/2 cups milk
1 6 ounce package white baking bars
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup butter, softened, no substitutes
caramelized pistachio shards, optional, recipe follows
Preheat oven to 350 degrees. Grease and lightly flour three 8x1 1/2-inch
round baking pans; set aside. Stir together flour, baking powder, and baking
soda; set aside.
Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30
seconds. Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond
extract; beat until fluffy. Alternately add flour mixture and buttermilk or
sour milk, beating on low to medium speed just until combined.
Thoroughly wash and dry beaters. In a medium mixing bowl, beat egg whites until
stiff peaks form (tips stand straight). Gently fold beaten egg whites into
batter. Fold in the pistachio nuts and the orange peel. Pour batter into
prepared pans.
Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted
near the center of each cake comes out clean. Cool in pans on wire racks for 10
minutes. Remove cakes from pans and cool thoroughly on wire racks.
Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium
mixing bowl; add egg yolks. Beat mixture with a wire whisk until combined; set
aside. Heat the 1 1/2 cups milk in a heavy saucepan over medium heat just to
boiling. Remove from heat. Gradually beat hot milk into egg mixture with the
wire whisk; return entire mixture to saucepan. Cook over medium heat until
bubbly, whisking constantly. Cook 2 minutes more. Remove from heat. Add white
baking bars, 1 1/2 teaspoons vanilla, and 1/2 teaspoon almond extract. Let
stand for 1 minute; stir until smooth. Transfer mixture to a bowl. Cover
surface with plastic wrap to prevent skin from forming; cool to room
temperature. Beat the 1 cup butter in a medium mixing bowl on medium to high
speed until fluffy. Add cooled baking bar mixture, one-fourth at a time,
beating on low speed after each addition until combined. Spread between layers
and over cake.
If desired, pipe decorative lines along the edges and down the sides of the
cake, using a decorating bag fitted with a star tip. Serve immediately or cover
and store cake in the refrigerator for up to 3 days. Let stand at room
temperature for 30 minutes before serving. Just before serving, if desired, top
with Caramelized Pistachio Shards.
Serves 12.
Caramelized Pistachio Shards: Preheat oven to 350 degrees. Line a cookie
sheet with aluminum foil; coat foil with nonstick cooking spray. Sprinkle 1
tablespoon chopped pistachios onto prepared foil. Bake in preheated oven 6 to 8
minutes or until lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy
10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking
skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to
melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted and
lightly golden, stirring as needed with a wooden spoon. Remove pan from heat.
Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet.
Let cool for 1 minute. Using two forks, gently pull caramel mixture as thinly
as possible, lifting slightly as you pull. Let cool thoroughly on foil. Break
into pieces; store tightly covered.
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