Pistachio Cake - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Pistachio Cake

 

 

 

 

 

 

  • 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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