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      Pistachio Cake

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      19428096_BG1.jpg








      • 1-2/3 cups King Arthur Cake Flour

      • 4 tsp baking powder

      • 1/2 tsp baking soda

      • 3/4 cup butter, softened

      • 2 cups granulated sugar

      • 1 tsp pure vanilla extract

      • 1 tsp pure almond extract

      • 1 cup buttermilk

      • 6 egg whites

      • 2-1/2 cups chopped pistachios, divided and toasted

      • 2 tsp orange peel, finely shredded


      Grease and flour three 8 x 1/2-inch round cake pans.


      Combine
      the King Arthur cake flour, baking powder and baking soda in a medium
      sized bowl. Set baking pans and flour mixture aside.


      Cream butter until light and fluffy; adding granulated sugar gradually. Beat in the vanilla and almond extract.


      Alternately beat in flour mixture and buttermilk on low speed; just until combined.


      In
      another bowl, with clean beaters, beat egg whites until stiff peaks
      form. Fold the egg white mixture gently into the batter. Next fold in
      1-1/2 cups of the chopped pistachios and the orange peel.


      Pour
      into prepared pans and bake in a preheated 350 degree oven for 30 to 35
      minutes or until a toothpick inserted into the middle of each cake
      layer comes out clean.


      Allow
      cake to cool in pans for 10 minutes and then remove and allow to cool
      thoroughly on a wire rack. Frost with the white chocolate butter cream
      frosting and decorate with the remaining 1 cup of chopped pistachios.

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