Pistachio Cake

inbloombakery.com

Tracy Moore

subheading: For the Pistachio Cake:

1 cup (140 g) pistachios (deshelled)

2 ¼ cups (281 g) all-purpose flour, spooned and leveled

1 ½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

10 tablespoon (140 g) unsalted butter, softened

1 ½ cups (300 g) granulated white sugar

3 eggs, at room temperature

1 tablespoon (15 ml) vanilla

1 cup (240 ml) buttermilk, at room temperature

subheading: For the Cream Cheese Frosting:

¾ cup (168 g) unsalted butter, softened

6 oz (170 g) cream cheese, cold

2 ¼ cups (293 g) powdered sugar

subheading: For the Pistachio Cream:

½ cup (70 g) pistachios (deshelled)

½ cup (150 g) sweetened condensed milk

½ cup (120 ml) heavy cream

Directions at inbloombakery.com

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