Pistachio Cake From the kitchen of: Tara Molloy
Ingredients
2 cups unsalted pistachios (out of shells) 2 1/3 cups cake flour 2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 3/4 cup (1.5 sticks) unsalted butter 1 and 3/4 cups granulated sugar 5 large egg whites, at room temperature 1/2 cup sour cream, at room temperature 2 tsps pure vanilla extract 1 tsp almond extract 1 cup whole milk, at room temperature
Frosting: 2 sticks unsalted butter 16 oz. cream cheese 2 tsp vanilla extract 1/2 tsp salt 8 cups powdered sugar
Directions 1. Crush pistachios into crumbs. 2. Combine the dry ingredients together. Include 1 and 1/2 cups of pistachio crumbs. 3. Cream the butter and sugar together. Add the egg whites, sour cream, and extracts. 4. Combine the wet and dry ingredients together. 5. Pour in the milk. Mix just until combined– the batter will be slightly thick. 6. Bake 21-23 minutes in the oven. 7. Let the cakes cool completely. 8. Combine buter, cream cheese, vanilla, salt, and powdered sugar to make frosting. 9. Assemble and decorate the cake with extra pistachio crumbs 10. Refrigerate 7
