Ingredients (12-16 servings)
- 1 ½ cups flour
- 2 cups raw, shelled pistachio nuts
- 1 cup powdered sugar
- 1 cup (2 sticks) cold butter, cut into small pieces
- ½ teaspoon salt
Lemon buttermilk cake
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 to 2 tablespoons fresh lemon zest (from 2 large lemons)
- 1 ½ cups cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1/3 cup fresh lemon juice
- ½ cup buttermilk
- 1 ½ cups powdered sugar
- 1/3 to ½ cup lemon juice
- 2 tablespoons or so chopped pistachios for garnish
Preheat oven to 350 degrees. Coat a 10-inch springform pan with baking spray.
For the pistachio layer
In a food processor, combine flour, pistachios, powdered sugar and salt. Pulse until well combined. Add butter and pulse until a green, uniform dough forms.
Pour dough into springform pan. Press into a firm crust on bottom of pan. Set aside.
For the cake layer
In bowl of a standing mixer fitted with a whisk attachment, add the butter, sugar and lemon zest. Beat together until light and fluffy.
In separate bowl, mix together flour, baking powder, baking soda and salt and set aside.
With mixer running on low, add eggs one at a time, combining thoroughly after each addition. Add lemon juice (it will look curdled, but it’s not!).
Add half the dry ingredients, then half the buttermilk and combine well. Finish with the other half of the dry ingredients and the other half of the buttermilk, and mix the batter until all of the ingredients are completely combined and the batter is light and fluffy.
Pour cake batter on top of pistachio layer.
Bake cake on middle shelf of preheated oven 25 to 35 minutes or until a toothpick inserted into center comes out clean. Let cake cool before removing from pan.
Meanwhile, prepare lemon glaze: Whisk powdered sugar and lemon juice until the desired consistency: opaque and thick enough to coat, but still runny enough to drip down the sides.
When cake is completely cooled, pour glaze over the top, letting it drip down the sides. Sprinkle with a few tablespoons of chopped pistachio nuts. Slice and enjoy!
Note: This keeps well for at least three days in the refrigerator.