Pistachio Cake

Ingredients: 

For the Cake:

* 2 + 1/2cups Cake Flour

* 1+ 1/2cup Pistachios (Unsalted/ shelled)

* 3/4cup All Purpose Flour

* 1tbsp Baking Powder 

* 1tsp Baking Soda 

* 1tsp Salt

* 1cup Unsalted Butter, at room temperature 

* 1 + 3/4cup Granulated Sugar

* 1tbsp Vanilla Extract 

* 3/4tsp Almond Extract 

* 1 Egg

* 1cup Whole Milk

* 1/2cup Sour Cream 

* 3 Egg Whites 

* 1/2tsp Cream of Tartar

For the Icing:

* 1 + 1/2cups Unsalted Butter, at room temperature 

* 2tsp Vanilla Extract 

* 1/4tsp Salt 

* 6cups Confectioners Sugar 

* 1 + 1/2cups Mascarpone Cheese 

Topping:

* 1/2cup - 1cup of Chopped Pistachios (unsalted/shelled)

Directions:

1. Pre-heat oven to 350degrees. Line a sheet cake pan with parchment paper. Grease parchment paper with butter or cooking spray. 

Alteration: If you want to do a two layered cake (or 3) then grease round cake pans, and add parchment (grease parchment) to the bottoms only. 

2. Using a food processor, pulse 1 1/4cups of the Pistachios until a finely ground powder forms. Do not make it into paste. 

3. Combine the ground pistachio with the flour(s), baking soda, baking powder, and salt. Using hand whisk, whisk together to combine. Set aside. 

4. In the bowl of a stand mixer (or you can use an electric hand beater), with paddle attachment, beat the butter on high until smooth and creamy. Add the sugar and beat for a few minutes until fully combined. Then add vanilla, almond extract and the egg until combined. 

5. Add in the milk and sour cream alternating between dry ingredients (set aside in a bowl), leaving mixer on low. Start with dry and end with dry (1/3dry, then 1/2 milk, then 1/2 sour cream, 1/3dry, and so on). 

6. Using a hand mixer or stand mixer with whisk attachment, beat the egg whites and cream of tartar on high, until stiff peaks form. Fold the egg whites into the batter gently. 

7. Pour batter into prepared pans, and bake at 350degrees for 30-40 minutes (exact times will vary depending on your oven). Cake is ready when inserted toothpick comes out 90% clean. Remove from oven and leave to cool for 15 minutes, prior to inverting onto a wire rack to cool fully. 

8. To make the icing, using a stand mixer with whisk attachment, beat the butter on high until soft and creamy. Add the powdered sugar 1 cup at a time, with vanilla and salt and whisk. Add mascarpone cheese, turn mixer to low, and mix for 10 seconds. Then incorporate fully using a spatula (fold by hand). 

9. Once the cake has cooled fully, Place the sheet cake on a serving plate. Frost the top of the cake (and sides if you desire). Cakes made with cake flour can be a bit crumbly as you frost, so you will need to add one layer, place it in the fridge to chill, and then add next layer once first layer has chilled for 20-minutes. Once fully frosted, sprinkle the chopped pistachios over the icing. 

Enjoy!!!