• NOTE: These measurements are for 1 cake layer. If you want a two layer cake (like the one pictured), then double the recipe!

Pistachio Cake

• Preheat oven to 350°F, and prepare a 9” springform cake pan by coating with butter and a dusting of flour. Add pistachios to a food processor and pulse until the pistachios are well-ground and fine in texture (don’t over process as pistachios will eventually turn into a paste).
• In a medium to large sized mixing bowl, add the ground pistachios, flour, baking powder, cardamom, and salt, then whisk together to combine. In a separate bowl, add ½ cup of sugar and lemon zest, then rub together the sugar and zest until the sugar is all colored yellow and very fragrant, set aside.
• In a stand mixer fitted with the paddle attachment, add eggs, sugar, lemon-zest-sugar, vanilla, and pistachio extract. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
• On low, add the dry mixture to the stand mixer in 3 additions, alternating with the milk in between. Add lemon juice with the final addition of the milk. Beat only until the batter becomes smooth. Add the batter to the prepared pan, then bake in the oven for around 50-60 minutes, or until a toothpick comes out clean. Allow cake to cool completely before frosting.

Honey Rosewater Swiss Meringue Buttercream

• Place egg whites, sugar, and honey into a metal bowl and place over top of a pot of simmering water (ensuring the water is not touching the metal bowl). Whisk the mixture constantly until it reaches 165°F or 70°C. Remove from heat immediately and place into the stand mixer.
• Using the whip attachment, turn the stand mixer onto high and beat the meringue for about 7 minutes. The meringue should have stiff peaks, and the bowl should be cool to the touch.
• Turn the stand mixer to low and add in the butter 2 tbsp at a time, allowing each addition to incorporate a bit before the next. When all the butter has been added turn the stand mixer back onto high and beat until the buttercream looks smooth. (It may look curdled at one point, but just keep beating. If it looks soupy and too liquid, place into the fridge for freezer for 15-25 minutes, then rebeat).
• Add rosewater and salt to the buttercream and beat to combine.