Orange Blossom Pistachio Cake

floral and sweet orange blossom chiffon with a nutty and rich pistachio buttercream

It feels like no fruit is in season except for apples and pumpkins, but just because your favorite fruit isn't in season doesn't mean you can't bake with it. No, I am not talking about preserved fruits or syrups, we gotta go to the roots- or rather, the blossoms.

Ingredients:

For the cake

• 2 cups cake flour

• 1 1/2 cups white sugar

• 1 tbsp baking powder

• 1 tsp salt

• 1/2 tsp cardamom

• 7 egg yolks, room temperature

• 7 egg whites, room temperature

• 3/4 cup water

• 1/2 cup vegetable or canola oil

• 1 tbsp orange blossom water

• 1/2 tsp cream of tartar

For the frosting:

• 2 cups raw pistachios, shelled

• 1 tsp neutral oil

• 1.25 cups (2.5 sticks) unsalted butter, softened

• 2 cups powdered sugar

• 1/2 tsp green food coloring (optional)

Directions:

1. Before getting started on the cake, prepare the pistachio butter for the frosting by combining the pistachios and neutral oil. Bake the mixture on a parchment paper lined baking sheet at 325°F for 5 minutes (try not to brown them). When finished baking, blend the pistachios in a food processor until they turn into a smooth pistachio butter, it should take 10-15 minutes. Make sure to scrape the bottom of the food processor occasionally to ensure your butter has an even texture. Set this aside while you prepare the cake.

2. Preheat the oven to 325°F and prepare two 8-inch baking pans with parchment paper and butter.

3. In a medium bowl, sift together flour, sugar, baking powder, cardamom, and salt.

4. In a small bowl, beat together egg yolks, water, oil, and orange blossom water until frothy.

5. Fold egg yolk mixture into flour mixture until just combined.

6. Whip egg whites and cream of tartar until stiff peaks form.

7. In 4 even increments, fold egg whites into the cake batter.

8. Pour into prepared pans and bake for 30-40 minutes, or until a toothpick can be inserted and removed cleanly. Let cool on a wire rack.

9. While the cakes cool, prepare the frosting by creaming together butter and pistachio butter. When light and fluffy, beat in powdered sugar. Mix in food coloring if desired.

10. Fill and frost your cake with frosting, decorating to taste. I used candied orange slices, dried orange blossom petals, and dried rose petals.

11. Slice, serve, and enjoy!