Protein: 7g
Carbohydrates: 65g
Fat: 22g
Fiber: 3g
Sodium: 280mg
Ingredients
For the Pistachio Cake Layers:
2 ½ cups (300g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract (optional, for enhanced nut flavor)
1 cup (240ml) buttermilk, at room temperature
½ cup (60g) finely ground pistachios
½ teaspoon green food coloring (optional, for vibrant color)
For the Pineapple Filling:
1 (20-ounce) can crushed pineapple in juice, undrained
½ cup (100g) granulated sugar
2 tablespoons cornstarch
¼ cup (60ml) cold water
1 tablespoon fresh lemon juice
For the Cream Cheese Frosting:
1 (8-ounce) package (226g) cream cheese, softened
½ cup (113g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
1 teaspoon vanilla extract
2-3 tablespoons heavy cream or milk
For the Pistachio Topping:
½ cup (60g) shelled pistachios, roughly chopped
