Pistachio cake Layers of happiness
Ingredients:
1 1/2 cups shelled pistachios
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup milk
For the Pistachio Paste:
1/2 cup shelled pistachios
1/4 cup granulated sugar
2 tbsp water
For the Frosting:
1 cup unsalted butter, softened
2 cups powdered sugar
2-3 tbsp milk
Green food coloring (optional)
Chopped pistachios for decoration (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Start by making the pistachio paste: In a food processor, blend the pistachios, sugar, and water until it forms a smooth paste. Set it aside.
In a separate bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Begin and end with the dry mixture. Mix until just combined.
Fold in the pistachio paste you made earlier into the batter until well incorporated.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and milk, and beat until you achieve a smooth and creamy consistency. Add a few drops of green food coloring if you want a pistachio-green frosting.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer, then place the other
