Pistachio Layer Cake

This cake is composed of tender layers of pistachio cake filled with custardy french buttercream and sweet cherry lemon marmalade.

The cake itself is a modified version of Stella Parks’ “White Mountain Layer Cake.” You can find the original recipe here or in her book, which I highly recommend.

For my version, I substitute some of the cake flour with pistachio flour. To make pistachio flour, you can grind unsalted pistachios in a coffee grinder or food processor. You’ll want to start with a little more pistachio than you need, as there will likely be a few larger pieces left after grinding. Simply sift out the larger pieces and weigh out the correct amount of pistachio flour.

I also decreased the sugar by about 15%. I realize this may be a bit controversial and that it also changes final texture of the cake. However, I’m on a mission to decrease the amount of sugar in my baking and I don’t think this change makes a huge difference in the taste department.

The sweet cherry lemon marmalade I had on hand from making this recipe for the 2019 Food in Jars Mastery Challenge, a year long challenge to learn more about and improve food preservation skills. The original recipe calls for Meyer lemons, but I used regular lemons and was very happy with the results.

For the frosting, I used yet another recipe from Stella. Seriously, I can’t get enough of her recipes! Her method for French Buttercream Frosting is convenient and easier for beginners because you cook the yolks over a double boiler rather than by using a hot sugar syrup.

While her recipe calls for an ounce of alcohol, tea, or coffee, I actually prefer to omit this liquid. It’s just my personal preference though, so feel free to stick with the booze or coffee if you like!

I also used almond extract in place of vanilla for this cake because I love how it complements the pistachio.

Finally, I only made a half batch of the frosting recipe. I found that with the marmalade in each layer I only needed a small amount of frosting, and I finished the cake in a naked style. If you think you’d like more frosting or you want to completely frost the outside of the cake, go ahead and make the full size recipe!

Print Recipe

Pistachio Layer Cake

(36 votes, average: 3.69 out of 5)

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Soft, fluffy pistachio cake is layered with custardy french buttercream and sweet cherry lemon marmalade.

Ingredients

• 128 g pistachio flour, ground from unsalted shelled pistachios
• 170 g cake flour
• 113 g butter
• 57 g coconut oil
• 193 g sugar
• 1.25 teaspoons baking powder
• .5 teaspoons baking soda
• .5 teaspoons salt
• 120 g egg whites (about 4 egg whites)
• .5 teaspoons almond extract
• 227 g buttermilk
• About 225 grams Sweet Cherry Lemon Marmalade(a little less than half a pint)*
• A half batch of Stella Parks' French Buttercream Frosting Recipe**

Instructions

1

Preheat oven to 325 F.

2

Grease three 6 inch round cakes pans and line the bottom of each with parchment paper.

3

Grind pistachios to a fine powder using a coffee grinder or food processor, sift out any large pieces.

4

Sift pistachio flour with cake flour and set aside.

5

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, coconut oil, sugar, baking powder, baking soda, and salt on medium speed until light and fluffy, scraping down the bowl once or twice during this process.

6

With the mixer still running, stream in egg whites, and almond extract. Once incorporated, scrape down the bowl again.

7

Turn the mixer down to low speed, then alternate adding flour and buttermilk in thirds. Mix just until flour disappears. Turn off the mixer and scrape down the bowl one last time to make sure everything is homogeneous.

8

Divide the batter evenly between the three pans. Bake the cakes for about 30-35 minutes, or until a thermometer in the center of the cakes reads 210 F. Let the cakes cool completely.

9

When the cakes are cool, slice each layer in half horizontally to create a total of six layers. Place your first layer on a plate or cake stand. Spread a thin, even layer of buttercream all the way out to the edges of the cake. On top of the buttercream, add a large dollop of marmalade. Spread the marmalade out into an even layer, but not all the way to the edges of the cake. Add your next cake layer, then repeat the addition of buttercream and marmalade with each layer.

Notes

* I love the flavor and slight bitterness cherry lemon marmalade brings to this cake, but I think you could certainly use any other type of jam or marmalade.

**A half batch of this frosting will only yield enough buttercream for a naked style cake with a very small amount of buttercream in between each layer. If you prefer a higher ratio of frosting or you'd like to completely frost the outside of the cake, make the full sized batch instead.