I just thought this one sounded good. It's pretty, with a speckled hint of green in the crumb. This would also be great as a bundt cake. If you don't like the herbal taste of olive oil substitute it with butter.
Also, please excuse the crazy job I did frosting this one. I really did a number on it.
Makes 1 eight inch 3 layer cake.
Pistachio Olive Oil Layer Cake
3 cups cake flour
1 cup pistachio flour/meal
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cup olive oil
zest of one lemon or lime
1 cup sugar
1 teaspoon vanilla
1 cup buttermilk
for the frosting
4 oz cream cheese, room temperature
4 oz butter, room temperature
dash of vanilla extract
2 cups powdered sugar, sifted to avoid lumps
Heat oven to 350 degrees. Prep three eight inch round cake pans by placing a round sheet of parchment paper in each and lightly greasing sides and paper. Set aside.
In a medium bowl, whisk flour, pistachio meal baking soda, baking powder and salt. In another bowl, beat olive oil and sugar until light. Whisk in eggs and vanilla. Mix in 1/3 of the dry ingredients and 1/3 of the butter milk, repeat two more times, mixing until everything is just combined.
Evenly distribute batter between prepared cake pans. Bake until cakes are set - a toothpick inserted into the cakes center will remove clean - about 20 minutes.
Transfer to rack to cool completely. While cake is cooling, prepare frosting. Beat softener butter and cream cheese together until smooth, add vanilla and powdered sugar. Beat until smooth, lump free and ribbony.
When cakes are cool, they may be frosted and layered. Trim tops of cakes flat, if domed, for even layering. Place first cake, cut side down on plate or cardboard cake round. Frost top only, not sides for a naked cake look. A piping bag with a large tip maybe used to neatly apply frosting around the perimeter. Place next layer, cut side down on top of frosted layer. Frost, repeat with remaining layer. Dust with additional pistachio meal if you like.