Pistachio Torta | Cruise Scoop

Ingredients

• 1/3 C all-purpose flour, additional for dusting
• 1/2 tsp baking powder
• Pinch of salt
• 7 oz (approximately 3/4 C) pistachio paste
• 1/4 C granulated sugar
• 4 oz unsalted butter, room temperature
• 2 T honey
• 3 lg eggs
• 2 T Amaretto liqueur
• 1/2 C toasted pistachios, shelled & chopped
• 8 oz crème fraiche
• 1 tsp orange blossom water, or to taste
• 2 T unsalted butter
• 1 T granulated sugar
• 3 oranges, peeled and cut into 1/4 inch rounds
• 1/3 C honey