Pistachio Cake with Cream Cheese Frosting

Ingredients

For the cake

1 cup (150 g) pistachios, finely ground

Scant 1 cup (130 g) all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon kosher salt

80 g unsalted butter, room temperature

180 g granulated sugar

3 egg whites

¼ cup (60 g) sour cream

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup (120 g) whole milk

For the frosting

2 sticks unsalted butter

1 8oz package cream cheese

600 g powdered sugar

3 tablespoon heavy cream

1 teaspoon kosher salt

1 teaspoon almond extract

Preparation

Preheat oven to 350℉ (180℃). Line a ¼ sheet tray with Pre-Cut Parchment paper.

In a food processor, pulse pistachios to create a fine pistachio flour. Combine pistachio, all-purpose flour, baking powder, baking soda, and salt. Whisk together and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 1-2 minutes. Scrape down the sides. Beat in the eggs whites on high until fully mixed, about 2 minutes. Add sour cream, vanilla and almond and mix again.

Scrape down the sides. With mixer on low, add flour mixture and mix thoroughly. Finally, add milk and do one final mix. Be sure to not over mix!

Pour mixture into ¼ size sheet tray and smooth with an offset spatula. Bake for 18-20 minutes or until a skewer inserted in the middle comes out clean. Move to a rack and allow to cool completely.

While the cake cools, make the frosting. In the bowl of a stand mixer, combine butter and cream cheese. Beat on high speed for 3-4 minutes, until light and fluffy. Scrape down the sides of the bowl.

Add half of the sugar and beat on medium for 1 minute. Add the rest of the sugar, heavy cream, salt, and almond. Mix again, this time for 2-3 minutes on high. This makes the frosting light and fluffy.

Place frosting in fridge to chill for 10-15 minutes before frosting the cake.

Frost the cake and garnish with more pistachios, fresh fruit or sprinkles.