Ingredients:
- 1 cup (140g) Shelled, unsalted pistachios
- 2 tablespoons (30ml) Water
- 1 tablespoon (15ml) Vegetable oil
- 1 ½ cups (180g) All-purpose flour, plus more for dusting the pan
- 1 ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup (1 stick, 113g) Unsalted butter, softened
- 1 cup (200g) Granulated sugar
- 2 Large eggs
- ½ teaspoon Vanilla extract
- ½ cup (120ml) Buttermilk
- ½ cup (120ml) Hot strong brewed coffee
- 1/2 cup (70g) finely ground shelled pistachios
- 1/4 cup (60ml) Pistachio paste
- 8 ounces (227g) Mascarpone cheese, softened
- ½ cup (1 stick, 113g) Unsalted butter, softened
- 3 cups (360g) Powdered sugar, sifted
- 2 tablespoons (30ml) Heavy cream
- 2 tablespoons (30ml) Fresh lemon juice
- 1 teaspoon Lemon zest
- Chopped pistachios (optional)
- Lemon zest (optional)
Instructions:
- Make the Pistachio Paste: Combine pistachios, water, and oil in a food processor. Process until smooth, scraping down the sides as needed.
- Prepare the Cake Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper circles.
- Whisk Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
- Incorporate Pistachio paste, ground pistachios and Coffee: Mix in warm coffee, pistachio paste and finely ground pistachios until well combined.
- Divide and Bake: Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat mascarpone cheese and butter until smooth. Gradually beat in powdered sugar until smooth and creamy. Add heavy cream, lemon juice, and lemon zest. Beat until light and fluffy.
- Frost the Cake: Once cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate. Spread with frosting. Top with the second cake layer. Frost the top and sides of the cake.
- Garnish (Optional): Sprinkle with chopped pistachios and lemon zest.
- Chill: Refrigerate for 20 minutes.
- Serve: Slice and enjoy!