I love just about most cakes, as long as they’re not too sweet because that just spoils it for me. This cake has the perfect amount of sweetness and if, like me, you don’t like an overly sweet dessert, then you have found your cake here. The pairing of the nutty pistachio along with frosting that is fluffy, whipped cream with fresh orange zest. Together, this pairing makes for a heavenly combination! With over 300 recipes on this blog, a handful of cakes like a Traditional Victoria Sponge Cake, Irish chocolate cake and a cupcake here and there, it was time to make a multi-layer cake. If I had to describe pistachio extract, it’s as if vanilla and almond extract were mixed, but tastes like pistachio. Does that make sense? I mean, what was the point of calling it a pistachio cake if it doesn’t take like pistachios? When you get a perfect bite your tastebuds get hit with pistachio flavor, then soft whipped cream, then a hint of orange (as an aside, I love that you can see the specs of orange zest in the frosting) and finally, a satisfying crunch from the pistachios. I think you’ll really enjoy this cake. I know I did and a few friends did too because they’re already requesting another.
- It is very important to have clean, dry bowl and mixing blades free of any fats or egg yolks or the egg whites will not stiffen.
