cake test Pistachio cake with orange buttercream

 For the Cake

DRY: 2 cup AP flour

½ tsp salt 1 tbsp baking powder

WET:

198.5 g butter (14 TB)

1 1/2 cup cane sugar

5 eggs

1 cup liquid - milk, alt milk, soda water, water

1 tsp vanilla

zest of 2 oranges

juice of 1 orange (i used 2 cuties which are small oranges)

1 1/4 cup pistachios shelled

Grease and parchment the baking pans - 2 9" or a bundt pan.

In a food processor, pulse 1 ¼ cup pistachios until they are mostly fine - texture can have smaller or bigger pieces and set them aside.

In a Mixer or by hand, beat together butter and sugar until it begins to light fluffy and ribbony several minutes - 5?

Add the eggs on at a time, once all are incorporated then add the vanilla, beating for another few minutes.

Add the milk and give a stir.

Add orange zest and squeeze the juice.

In a separate bowl, sift the flour, salt, and baking powder.

Add dry plus the 1 1/2 cup of pistachios to the wet ingredients bowl.

Do not over mix.

Bake 350°F

Baking time usually depends on the pan of choice.

Bundt pan trial #1:

40 minute test in two different size pans and they both took 40 minutes

Once the cake has baked and a skewer has come out clean, cool the cake to then frost.

FROSTING - Honey Buttercream

2 lbs/32 oz powdered sugar

1 cup butter - room temp

8 oz cream cheese -room temp

½ cup honey

2 tsp vanilla extractpinch of salt
add in:

zest of oranges, lemons, limesalmond extract

In a stand mixer combine all of the above listed ingredients and start on low speed.

Once everything starts to combine then turn up the speed and beat on high for 5-10 minutes to create an extra fluffy texture.

NOTES:

the first time i made the frosting it came out too wet so i added more powder sugar to stiffen. the original amount was 3 1/2 cups and i used the whole bag of powder sugar which is 2 lbs