Pistachio Holiday Cake

Ingredients:

2 cups unsalted shelled pistachios

2 1/3 cup sifted cake flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup unsalted butter 1.5 stick room temperature

1 3/4 cup sugar

5 egg whites room temperature

1 cup sour cream

2 teaspoon vanilla extract

1 cup whole milk

Instructions:

  1. Preheat oven to 350°F (177°C). Grease and lightly flour two round 9” cake pans.

  2. Make the cake: Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You’ll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)

  3. Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.

  4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

  5. Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Cream cheese buttercream icing

Ingredients:

  • 8 ounces full-fat block cream cheese, softened to room temperature

  • 1/2 cup  unsalted butter, room temperature

  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed

  • 1 teaspoon pure vanilla extract

  • 1/8 teaspoon salt

Instructions

  1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.

Clarissa Llenza