INGREDIENTS
For the Cake:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
3/4 cup sour cream
1 tsp almond extract
1 tsp vanilla extract
4 TBSP pistachio paste
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Optional: 1-2 drops green food coloring
Optional: 1/2 cup chopped pistachios
For the Frosting:
4-oz mascarpone cheese, chilled
1/4 tsp almond extract
1 tsp vanilla extract
1/2 cup powdered sugar
1/2 cup heavy whipping cream, chilled
INSTRUCTIONS
Preheat oven to 350F. Grease the bottom and sides of an 8-inch round cake pan.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), add butter and sugar. Beat together until well-combined.
With the mixer on low speed, add eggs, one at a time, mixing well after each addition,
Add sour cream, almond extract, and vanilla extract, mixing on low speed to combine.
Add pistachio paste and mix on low speed until incorporated. If using, add green food coloring now.
In a separate medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
With the mixer on low speed, gradually add flour mixture to the wet ingredients, mixing just until combined. The batter will be fairly thick.
If using, add chopped pistachios to the batter and gently fold in to incorporate.
Pour batter into prepared pan, smoothing it out evenly. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in the pan for about 10-15 minutes, then run a knife along the edge of the pan to loosen the cake. Invert onto a serving plate or wire rack and cool completely.
Once cake is cooled, prepare frosting. Add mascarpone cheese, almond extract, and vanilla extract to a small mixing bowl. Beat together with an electric mixer until smooth.
Add powdered sugar and beat to combine.
With the mixer on medium speed, gradually add the heavy whipping cream to the mixture, beating to incorporate. Once all cream has been added, increase the speed to medium-high for 1-3 minutes until stiff peaks form and it’s the consistency of a fluffy frosting (do not overmix!).
Use an offset spatula to spread the frosting over the top of the cake. If desired, garnish with chopped pistachios, then serve.