Ingredients:
For the Cake:
1 cup shelled pistachios, finely ground into a meal
1 cup almond flour
1 cup granulated sugar
3 large eggs
Zest of 1 lemon
Zest of 1 orange
1 teaspoon baking powder
Pinch of salt
For the Frosting:
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream
For Garnish:
Chopped pistachios
Powdered sugar, for dusting
Directions:
Prepare the Cake: Preheat the oven to 350°F (175°C).
Grease and flour an 8-inch round cake pan or line with parchment paper.
In a mixing bowl, combine ground pistachios, almond flour, granulated sugar, lemon zest, orange zest, baking powder, and salt.
Beat in eggs one at a time until the mixture is well combined and forms a smooth batter.
Pour the batter into the prepared cake pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Frosting: In a large bowl, beat the cream cheese with powdered sugar and vanilla until smooth.
Gradually add heavy cream and continue beating until the frosting is light and fluffy.
Assemble the Cake:
If the cake has domed on top, level it with a knife. Optionally, you can slice the cake horizontally to create two layers.
Spread a generous amount of frosting over the top of the cake (and between the layers if you’ve split the cake).
Sprinkle chopped pistachios over the frosting and dust lightly with powdered sugar.
Serve: Chill the cake briefly to set the frosting before serving.
