Pistachio cake with cream cheese icing

Got really excited about trying out a pistachio cake(thank you @petites_choses for the inspiration). Made this amazingly fluffy recipe by @sallysbakingaddiction which also used cream cheese topping☺️

2 cups (260g) unsalted shelled pistachios

2 and 1/3 cups (250g) sifted cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature

1 and 3/4 cups (350g) granulated sugar

5 large egg whites, at room temperature

1/2 cup (120g) sour cream, at room temperature*

2 teaspoons pure vanilla extract

1 teaspoon almond extract

1 cup (240ml) whole milk, at room temperature

For the cream cheese:

1 pack of Philadelphia cream cheese

1/2 cup of butter

3 cups of sifted icing sugar

1 teaspoon vanilla

1/8 teaspoon salt

Preheat the oven at 180 degrees. Grind the pistachios until smooth and set aside. In a bowl, sift the flour, add baking soda, baking powder, baking soda and salt. In a mixer, combine the butter and sugar and mix for about 3

minutes. Add the egg whites and mix for 2 more minutes then add the sour cream, vanilla and almond essence. Lastly, add the milk. Pour into 2 x 8” pans and bake until an inserted toothpick comes out clean.

For the cream cheese, mix the cheese and butter then add the sugar- put on high speed for about 2 minutes. Add the vanilla and salt and mix a bit longer.


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