Pistachio Cake

Get ready for a mouthwatering adventure with this delightful pistachio cake! It’s a perfect treat that combines the nutty goodness of pistachios with the fruity flair of raspberry buttercream and the rich creaminess of mascarpone buttercream. It’s a Springtime delight you won’t be able to resist!

Ingredients:

For the Pistachio Cake:

• 1 1/2 cups (190g) raw, unsalted pistachios (shelled)
• 1 3/4 cups (184g) sifted cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (113g) unsalted butter, room temperature
• 1/4 cup vegetable oil
• 1 1/3 cups (267g) granulated sugar
• 4 large egg whites, room temperature
• 1/4 cup (60g) sour cream, room temperature
• 1 1/2 tsp pure vanilla extract
• 3/4 tsp almond extract
• 3/4 cup (180ml) whole milk, room temperature
• 1-2 drops green food coloring (optional)

For the Raspberry Buttercream:

• 1 cup (226g) unsalted butter, room temperature
• 3/4 cup (18g) freeze-dried raspberries
• 3 Tbsp (45ml) whole milk, room temperature
• 1 tsp pure vanilla extract
• 3 cups (360g) powdered sugar
• pinch of salt

For the Mascarpone Buttercream:

• 3/4 cup (170g) unsalted butter, room temperature
• 3 cups (360g) powdered sugar
• 1 tsp pure vanilla extract
• pinch of salt
• 3/4 cup (180g) mascarpone, room temperature

Instructions:

For the Pistachio Cake:

1. Preheat your oven to 350°F. Prepare your cake pans by greasing the sides and placing a parchment paper circle at the bottom.
2. Grind 1 1/4 cups (160g) of pistachios into fine crumbs. Set aside the rest for garnish.
3. In a medium bowl, combine the pistachio crumbs with sifted cake flour, baking powder, baking soda, and salt. Whisk and set aside.
4. In your stand mixer, beat the butter until light and creamy. Add sugar and vegetable oil, mixing well. Then, add egg whites, sour cream, vanilla extract, and almond extract. Mix thoroughly.
5. Slowly add the dry ingredients, and incorporate green food coloring if desired. Pour the batter into your cake pans and bake for 28-32 minutes. Let them cool on a wire rack.

For the Raspberry Buttercream:

1. Grind freeze-dried raspberries into a fine powder, sift out seeds, and set aside.
2. Whip the butter until creamy. Add vanilla, milk, and raspberry powder, continuing to mix.
3. Gradually add powdered sugar, mixing until smooth. Add a pinch of salt.

For the Mascarpone Buttercream:

1. Whip the butter until creamy and almost white. Gradually add powdered sugar, vanilla extract, mascarpone, and a pinch of salt. Gently mix to incorporate without over-mixing.

Assembly:

1. Level your pistachio cakes. Place one layer on a cake circle and add raspberry buttercream. Repeat for the other layers.
2. Crumb coat the cake with raspberry buttercream and refrigerate for at least 30 minutes to set.
3. Frost the cake with mascarpone buttercream, using a cake comb for texture. Press the reserved pistachio crumbs onto the cake’s bottom third. Top with fresh raspberries and more pistachio crumbs.

Get ready to indulge in this springtime sensation!