Frosted pistachio cake by Héloïse Brion | Taste of France®

Ingredients

• Butter and flour (for greasing)
• 2 cups (9 oz./250g) shelled pistachios
• 2¼ cups (10 oz./280g) all-purpose flour
• 1 tbsp (11g) baking powder
• 2 pinches baking soda
• 1 generous pinch fleur de sel
• 1½ sticks <6 oz./180g) unsalted butter, diced, at room temperature
• ¾ cup (5 oz./150g) superfine sugar
• ⅔ cup (5¼ oz./150g) brown sugar
• 4 egg whites
• ½ cup (4¼ oz./120g) crème fraîche
• 1 tsp bitter almond extract
• 1 cup (240ml) low-fat milk
• 1 cup (9 oz./250g) cream cheese, at room temperature
• 7 tbsp (4 oz./110g) unsalted butter, diced, at room temperature
• 3 cups (14 oz./400g) confectioners’ sugar
• Shelled pistachios (roughly chopped)
• Assorted berries and fresh herbs