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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains All newly t, Dessert 12 Servings

INGREDIENTS

1 2/3 c All-purpose flour
4 t Baking powder
1/2 t Baking soda
3/4 c Butter or margarine
softened
2 c Granulated sugar
1 t Vanilla
1 t Almond extract
1 c Buttermilk
6 Egg whites, reserve yolks
for frosting
1 1/2 c Chopped pistachio nuts
toasted
2 t Finely shredded orange peel
White Chocolate Buttercream
1 c Chopped pistachio nuts

INSTRUCTIONS

Grease and lightly flour three 8x1 1/2 inch round baking pans. Stir
together flour, baking powder, and baking soda. Set pans and flour
mixture aside.  Beat butter with an electric mixer on medium to high
speed 30  seconds. Add sugar, vanilla, and almond extract to butter and
beat  until fluffy. Alternately add flour mixture and buttermilk,
beating  on low to medium speed just until combined.  Thoroughly wash
beaters. In a medium mixing bowl beat egg whites until  stiff peaks
form (tips stand straight). Gently fold beaten egg whites  into batter.
Fold in the 1 1/2 cups pistachio nuts and the orange  peel.  Pour
batter into prepared pans. Bake in a 350 oven for 30-35 minutes  or
until a wooden toothpick inserted near the center of each cake  comes
out clean. Cool in pans on wire racks 10 minutes. Remove cakes  from
pans and completely cool on wire racks. Frost with White  Chocolate
Buttercream. Press remaining pistachio nuts on sides of  cake. Cover
and store cake in refrigerator for up to 3 days. Let  stand at room
temperature for 30 minutes before serving. Makes 12  servings.  WHITE
CHOCOLATE BUTTERCREAM:  In a medium mixing bowl combine 1/2 cup
granulated sugar and 2  Tablespoons all-purpose flour; add the 6
reserved egg yolks. Beat  mixture with a wire whisk until combined; set
aside. In a heavy,  medium saucepan heat 1 1/2 cups milk over medium
heat just to  boiling. Remove from heat. Gradually beat hot milk into
egg mixture  with the wire whisk; return entire mixture to saucepan.
Cook over  medium heat until bubbly, whisking constantly. Cook for 2
minutes  more. Remove from heat. Add 6 ounces chopped white baking bar,
1 1/2  teaspoons vanilla, and 1/2 teaspoon almond extract. Let stand 1
minute; stir until smooth. Transfer mixture to a bowl. Cover surface
with plastic wrap to prevent a skin from forming; cool to room
temperature. In a medium mixing bowl beat 1 cup softened butter (no
substitutes) on medium to high speed until fluffy. Add cooled baking
bar mixture, one fourth at a time, beating on low speed after each
addition until blended.  Recipe by: Unknown Cookbook Posted to
MC-Recipe Digest V1 #685 by  L979@aol.com on Jul 21, 1997

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 713
Calories From Fat: 263
Total Fat: 30.3g
Cholesterol: 31.3mg
Sodium: 541.5mg
Potassium: 372mg
Carbohydrates: 101.6g
Fiber: 4g
Sugar: 61.8g
Protein: 12.1g


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