Sweet Kitchen Cravings

1 Preheat oven to 350° F. Lightly grease three 6” round cake pans with cooking spray. Line the bottom with parchment paper circles.
2 Pistachio Cake: In the bowl of a stand mixer fitted with a whisk attachment, whip the eggs, sugar, vanilla, and orange zest until fluffy and light in color, about 2 minutes. Add in the flour, baking powder, and salt and mix just until combined.
3 With the mixer on low speed, slowly stream in the heavy cream. Increase to high speed and whip until the batter slightly thickens, about 30 seconds. Fold in the chopped pistachios.
5 Divide the batter evenly between the three cake pans and spread it to the edges. Bake for 20-22 minutes, until the center of the cake springs back to the touch (or a toothpick comes out clean). The cakes should be lightly golden brown on top.
6 Cool for about 10 minutes then remove from the pans. Cool completely then cover well with plastic wrap until ready to use.
8 Orange Simple Syrup: Combine the sugar, orange juice, and water in a small saucepan. Cook on low until the mixture simmers and the sugar dissolves. Remove from heat and cool to room temperature before brushing on the cake.
11 Raspberry Whipped Cream: Add freeze-dried raspberries to a food processor and blend until it becomes a fine powder. Add in the sugar and heavy cream and blend until it becomes a thick, creamy consistency resembling greek yogurt, about 2 minutes. Refrigerate until ready to use.
14 Assembly: Slice off the tops of each cake layer to make them level. Using a pastry brush, soak the cut side of each layer with the orange simple syrup.
15 Place the first cake layer, cut-side up on a cake board or cake stand. Add about ½ cup of raspberry whipped cream and spread out, leaving a small space from the edge of the cake. Sprinkle about 2 Tablespoons of the coarsely chopped pistachios.
16 Place your next cake layer on top, gently press down, and repeat another layer of the raspberry whipped cream and pistachios.
17 Place your third layer of cake on, this time cut side down, and press gently onto the other layers. Add another layer of raspberry whipped cream. This one can be a little thicker since it will be the top of the cake.
18 Finish with chopped pistachios, fresh raspberries, and fresh orange slices, if desired. Slice up and enjoy!