Ingredients

How to make it

  • Preheat oven to 350 degrees F.
  • 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 , 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.
  • 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.
  • Caramelized Pistachio Shards: Preheat oven to 350 degrees F. 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.

Reviews & Comments 7

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  • mystic_river1 4 years ago
    The recipe for the "Carmelized Pistachio Shards" is at the bottom of the cake recipe. You have to make them yourself...I have never bought them.
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  • hopscotch 4 years ago
    Where can I find "Caramelized Pistachio shards ", gee I don't think even sur la table carries this ingredient - does Willam Sonama?
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    " It was excellent "
    ahmed1 ate it and said...
    That one needs a whole week to make lolll however as Mini says, it realy woth the effort. Thanks for sharing my friend.Saved too.
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  • mystic_river1 6 years ago
    Thanks Miss Mini for your comment and rating on Pistachio Cake Butter Cream Icing
    This one is for a very special occasion because you are right it is a lot of work and...worth it!joymarie
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    " It was excellent "
    minitindel ate it and said...
    OMG THAT IS BEAUTIFUL AND ALOT OF WORK TOO BUT WORTH IT THANK YOU
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  • henrie 6 years ago
    Beautiful looking cake.
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  • annieamie 6 years ago
    Oh this sounds really good! Thanks for making my mouth water so early in the morning! Great recipe!
    Was this review helpful? Yes Flag

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