Pistachio Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a food processor, blend the pistachios until they are finely ground. Be careful not to over-process, or they will turn into a paste.
3. In a medium bowl, mix the ground pistachios, all-purpose flour, baking powder, baking soda, and salt. This is your dry mixture.
4. In a large bowl, beat the softened butter and sugar together until light and fluffy. You can use a hand mixer or stand mixer for this.
5. Add the eggs one at a time to the butter mixture, beating well after each addition.
6. Mix the buttermilk, vanilla extract, and almond extract in a small bowl or measuring cup.
7. Alternately add the dry mixture and the buttermilk mixture to the butter mixture. Start and end with the dry mixture. Mix until just combined. Do not overmix to prevent a tough cake.
8. Pour the batter into the prepared cake pan. Use a spatula to spread it evenly.
9. Bake in the preheated oven for about 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
11. Tip: To easily remove cakes from pans, run a knife around the edges before tipping it out.
12. Tip: To ensure even cooling, allow your cake to completely cool on a wire rack to prevent sogginess.
13. Once cooled, enjoy your pistachio cake as is or with a light dusting of powdered sugar or a simple glaze.