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.