pistachio cake with vanilla honey buttercream
INGREDIENTS
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1. make the cake:
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(don't have a food processor or a mini chopper? put the pistachios in a zip top bag, get as much of the air out as possible, and close it. roll a rolling pin over the nuts to crush them.
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if you're cheap like me and buy pistachios in the shell, you'll need about 1 pound of them for both the cake and decoration. be sure to store leftovers in your freezer. nuts go bad a lot sooner than you'd think)
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.
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1 cup shelled pistachios
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2 1/2 cups cake flour
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3/4 cup all-purpose flour
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1 tablespoon baking powder
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1 teaspoon baking soda
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3/4 teaspoon salt
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1 1/2 cups ice cold water
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1/2 cup (1 stick) unsalted butter, room temperature
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1/2 cup vegetable shortening
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1 3/4 cups sugar
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1 tablespoon vanilla extract
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1 large egg
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3 large egg whites, room temperature
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1/4 teaspoon cream of tartar
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2. make the vanilla honey buttercream
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1 1/2 cups sugar
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1/3 cup flour
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1 1/2 cups whole milk
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1/3 cup heavy cream
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1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
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1 teaspoon vanilla extract
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3 tablespoons honey
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