Pistachio Cake with Honey Buttercream

Cake Dealer, Stephanie Komondy has contributed another great recipe to the Firefly Kitchen this week with this fantastic collaboration of pistachio, honey, and buttercream. Hard to beat the ingredients in this one, but we’re totally biased. We love teaming-up with local chefs so you can create these flavors in your own home kitchen. Read on for more!

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Cake Instructions

1. Preheat oven to 350 degrees. Spray or butter and flour three 9-inch round baking pans. Line bottoms with a parchment round, set aside.
2. In a food processor, pulse 1 1/4 cups pistachios until a finely ground powder forms.
3. In a medium mixing bowl whisk together the ground pistachios, flours, baking powder, baking soda, and salt.
4. In the bowl of a stand mixer, beat butter on high until smooth and creamy, about 2 minutes. Add sugar and beat for 2 minutes on high. Add vanilla, almond and egg, mix until combined.
5. With mixing speed on low, alternate adding dry ingredients and the milk and cream. Mix until a few dry streaks remain.
6. In a medium mixing bowl, using a hand mixer, beat 3 egg whites and cream of tartar until stiff peaks form. Using a rubber spatula, gently fold into the batter until incorporated.
7. Divide the batter evenly between the prepared pans. Place in the oven and bake for 35-40 minutes or until the top springs back when touched.
8. Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
9. To assemble the cake, 1/4 of the frosting between the first layer, a 1/4 of the frosting between the second layer, and spread the remaining frosting over the top and down the sides of the cake. Chop the reserved 1/4 of pistachios and sprinkle on the top edges. Add a pinch or two of large sea salt flakes before serving.

Make the Buttercream

1. Using electric beaters or paddle attachment on a stand mixer, whip butter and sugar together add the sugar ½ cup at a time 
2. Beat in the honey, followed by 1/2 of salt
3. Taste – add a little more salt to suit tastes