Pistachio Cake With Cream Cheese Icing

Preheat your oven to 350 degrees Fahrenheit. Grease and line a 9×13” pan with parchment paper.

In a food processor, grind the pistachios until they’re fine, with some larger pieces for texture. Then, add the flour and pulse to combine.

In a medium bowl, mix the ground pistachio flour with baking powder, baking soda, and salt.

In a large mixing bowl, whisk together the melted coconut oil and sugar. Add the eggs, buttermilk, vanilla extract, almond extract, orange blossom water, and ground cardamom, and mix until combined.

Gradually add the dry ingredients to the wet ingredients, whisking until just combined.

Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely before topping it with cream cheese icing.

In a large bowl, beat the softened butter and cream cheese until fluffy.

Add the salt, almond extract (if using), and vanilla extract, and mix until combined.

Gradually add the powdered sugar, beating until light and fluffy.

Spread the icing evenly over the cooled sheet cake.