Pistachio-based cake layers are filled and iced with a whipped white chocolate ganache. The thin layer of raspberry preserves is a great counterpoint to the sweetness of the chocolate. Use a coffee bean or nut grinder to turn raw (unroasted and unsalted) pistachios into a ground powder. Note: If you don’t have buttermilk on hand, see the Healthy Ingredient Spotlight in our weekly newsletter for alternatives.
Ingredients
For the frosting:
- 12 ounces white chocolate
- 1-1/2 cups heavy cream
For the cake layers:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces unsalted butter, well softened
- 1/2 cup olive oil
- 1-1/2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 cup finely ground pistachios from about 4 ounces of raw nuts
- 2 teaspoons vanilla extract
To assemble:
- 1/2 cup raspberry preserves
- 2 ounces pistachios, coarsely chopped
Directions
Step 1
Start by making the frosting. Place the chocolate in a glass bowl. Heat the cream just to a simmer and pour over the chocolate. Let sit for 3 minutes, then whisk until smooth (if the heat of the cream wasn’t enough to melt all the chocolate, you can microwave the bowl for 30 seconds, then stir). Chill in the fridge for 4 hours to firm up.
Step 2
Meanwhile, make the cake layers. Preheat your oven to 350°F. Line two 9-inch cake pans with parchment paper; set aside.
Step 3
In a large bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream the butter, olive oil, and sugar until smooth, about 3 minutes. Add the eggs one at a time, then the buttermilk, ground pistachios, and vanilla. Whisk in the dry ingredients, then use a spatula to be sure all the flour is well incorporated.
Step 5
Divide the batter between the two pans and bake for 30 minutes or until the tip of a sharp knife inserted in the center of each cake comes out clean (rotate the pans halfway through for even baking). Let cool to room temperature.
Step 6
Ater the frosting has chilled, whip it on high speed until it thickens to frosting consistency, about 1 minute. Spread about 1/3 over one of the cake layers. Spread the raspberry preserves on the underside of the other layer, then stack it on top of the bottom layer. Frost the top and sides of the cake with the remaining frosting. Sprinkle the top with the chopped pistachios.
Yields 12 servings