Pistachio Cake

Preheat the oven to 350 degrees. Spray a 9x9 pan with non-stick spray and line it with parchment paper.
Add the pistachios to a food processor and pulse until finely ground.
1 cup (140 g) pistachios (deshelled)
In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
2 1/4 cups (281 g) all-purpose flour, spooned and leveled, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer. (You can also use a stand mixer fit with a paddle attachment.)
10 tbsp (140 g) unsalted butter, softened, 1 1/2 cups (300 g) granulated white sugar
Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
3 eggs, at room temperature, 1 tbsp (15 ml) vanilla
Add the buttermilk and the dry ingredients to the wet ingredients a little at a time and mix on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.
1 cup (240 ml) buttermilk, at room temperature
Fold in the ground pistachios.
Pour the batter into the prepared baking pan.
Bake the cake for 38-44 minutes, or until a cake tester comes out clean from the center.
Then let the cake cool in the pan on a wire rack until completely cool.

Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.
(If using a stand mixer, use a whisk attachment.)
3/4 cup (168 g) unsalted butter, softened
Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.
6 oz (170 g) cream cheese, cold
Sift in the powdered sugar and mix on low speed until combined. Then mix on high speed until fluffy again.
2 1/4 cups (293 g) powdered sugar

Grind the pistachios in a food processor until they turn into pistachio butter.
1/2 cup (70 g) pistachios (deshelled)
Add the pistachio butter and sweetened condensed milk to a bowl and whisk to combine.
1/2 cup (150 g) sweetened condensed milk
Add the heavy cream to medium bowl and beat it with an electric mixer on high speed until firm peaks form.
1/2 cup (120 ml) heavy cream
Fold the whipped cream into the pistachio mixture. Transfer to a piping bag until ready to use.

When the cake is completely cooled carefully turn the pan over to release the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
Pipe the pistachio cream into the holes of the cake.
Frost the top of the cake with a thick layer of cream cheese frosting. Swirl pistachio cream into the frosting and sprinkle with chopped pistachios. Then serve!

Course: Dessert

Cuisine: American

Keyword: cake, cake recipe, pistachio, pistachio cake, pistachio cream, pistachio recipe