Pistachio and Orange Cake

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Recipe Type: Dessert, Baking, Cake
Serves: about 16 slices
Ingredients
1 tablespoon unsalted butter, melted
cup + cup shelled, roasted unsalted pistachios
2 cups cake flour + more for dusting
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cups granulated sugar
cup vegetable oil
6 large eggs, yolks and whites separated, at room temperature
cup cold water
2 teaspoon freshly grated orange zest
teaspoon pistachio extract
teaspoon cream of tartar
For the frosting:
4 cups heavy cream, cold
? cup powdered sugar
Zest and juice of 1 medium orange
1 cups shelled, roasted, unsalted pistachios
Instructions
1. Place the oven rack in the center of the oven and preheat to 350 degrees F.
2. Prepare 3 - 9 inch cake tins by brushing bottom and sides with melted butter.
3. Add a circle of parchment paper to the bottom of each pan and smooth out any air
bubbles, brush more melted butter over parchment paper. Dust lightly with flour. Tap
any excess into the sink.
4. Add the cup pistachios to a food processor and pulse until fine.
5. To large mixing bowl add the ground pistachios, sieved 2 cups cake flour, baking
powder, baking soda and salt together.
6. In a separate mixing bowl or stand mixer, add the butter and beat until light and
creamy. Add 1 cup sugar, oil, egg yolks, water, orange zest, and pistachio extract.
Beat until the sugar dissolves.
7. Make a well in the center of the flour mix and add the wet ingredients in batches,
mixing well in between additions until well combined.
8. Clean the bowl from the wet ingredients and dry well. Add the egg whites and
cream of tartar. * see note
9. Whip the egg whites using an electric mixer until they start to get foamy on a slow
setting.
10. Continue on the slow setting, add the cup sugar in a fine stream down the side
of the bowl to avoid deflating the whites.
11. Once all the sugar is incorporated, turn the mixer on high and beat until stiff
peaks form.
12. Carefully fold the egg white mixture into the the cake bater in batches.
13. Divide the batter between the 3 cake pans, smooth the tops and bake in the oven
for 40 minutes until the tops are brown and a toothpick comes out clean when
inserted in the center.
14. For the frosting:
15. To a large mixing bowl add the cream.
16. Using an electric mixer, beat until it starts to stiffen.
17. Slowly add the powdered sugar in small batches (to avoid getting covered in it),
orange zest and juice.
18. Whip the cream until stiff, do not over whip.
19. To frost the cake:
20. Place the first cake layer onto a cake stand.
21. Slide pieces of parchment paper under the cake, just around the edges to keep
the cake stand clean of frosting.
22. Place the second cake layer on top of the frosting.
23. Add cup of frosting and spread evenly over the top of the cake.
24. Place the third cake layer upside down (to get a flat top).
25. Using the rest of the frosting, cover the entire cake and smooth with an offset
spatula or flat knife.
26. Carefully slide out the pieces of parchmen
Notes
* I used natural green food coloring, use the smallest amount possible for a more natural
color.
* It is very important to have clean, dry bowl and mixing blades free of any fats or egg
yolks or the egg whites will not stiffen.