Pistachio Cake with White Chocolate Buttercream

1 2/3 cup all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
3/4 cup butter (no substitutes), softened
2 cups sugar
1 tsp vanilla
1 tsp almond extract
1 cup buttermilk or sour milk
6 large egg whites
1 1/2 cup toasted chopped pistachio nuts
2 tsp finely shredded orange peel
1/2 cup sugar
2 Tbsp all-purpose flour
6 large egg yolks
1 1/2 cup milk
1 (6 oz) package white baking bars
1 1/2 tsp vanilla
1/2 tsp almond extract
1 cup butter, softened (no substitutes)
1 recipe Caramelized Pistachio shards (optional, see below)

Preheat oven to 350 F. Grease and lightly flour three 8x1-1/2-inch round baking
pans; set aside. Stir together flour, baking powder, and baking soda; set aside.
Beat the 3/4 cup butter with an electric mixer on medium to high speed for
30 seconds. Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond
extract; beat until fluffy. Alternately add flour mixture and buttermilk or sour
milk, beating on low to medium speed just until combined.
Thoroughly wash and dry beaters. In a medium mixing bowl, beat egg whites until
stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter.
Fold in the pistachio nuts and the orange peel. Pour batter into prepared pans.
Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted
near the center of each cake comes out clean. Cool in pans on wire racks for
10 minutes. Remove cakes from pans and cool thoroughly on wire racks.
Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing
bowl; add egg yolks. Beat mixture with a wire whisk until combined; set aside.
Heat the 1 1/2 cups milk in a heavy saucepan over medium heat just to boiling.
Remove from heat. Gradually beat hot milk into egg mixture with the wire whisk;
return entire mixture to saucepan. Cook over medium heat until bubbly, whisking
constantly. Cook 2 minutes more. Remove from heat. Add white baking bars, 1-1/2
teaspoons vanilla, and 1/2 teaspoon almond extract. Let stand for 1 minute; stir
until smooth. Transfer mixture to a bowl. Cover surface with plastic wrap to
prevent skin from forming; cool to room temperature. Beat the 1 cup butter in a
medium mixing bowl on medium to high speed until fluffy. Add cooled baking bar
mixture, one-fourth at a time, beating on low speed after each addition until
combined. Spread between layers and over cake.
If desired, pipe decorative lines along the edges and down the sides of the cake,
using a decorating bag fitted with a star tip. Serve immediately or cover and
store cake in the refrigerator for up to 3 days. Let stand at room temperature
for 30 minutes before serving. Just before serving, if desired, top with
Caramelized Pistachio Shards. Makes 12 servings.

Caramelized Pistachio Shards

1 Tbsp chopped pistachios
1/3 cup sugar

Preheat oven to 350 F. Line a cookie sheet with aluminum foil; coat foil with
nonstick cooking spray. Sprinkle chopped pistachios onto prepared foil.
Bake in preheated oven 6 to 8 minutes or until lightly toasted. Meanwhile, place
sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins
to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When
sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar
is melted and lightly golden, stirring as needed with a wooden spoon.
Remove pan from heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts
on hot baking sheet. Let cool for 1 minute. Using two forks, gently pull caramel
mixture as thinly as possible, lifting slightly as you pull. Let cool thoroughly
on foil. Break into pieces; store tightly covered.

Jenn B aka Mom2Sam and Tiny

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