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1
Grease and lightly flour three 8x1 1/2 inch round baking pans.
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2
Stir together flour, baking powder, and baking soda.
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3
Set pans and flour mixture aside.
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4
Beat butter with an electric mixer on medium to high speed 30 seconds.
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5
Add sugar, vanilla, and almond extract to butter and beat until fluffy.
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6
Alternately add flour mixture and buttermilk, beating on low to medium speed just until combined.
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7
Thoroughly wash beaters.
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8
In a medium mixing bowl beat egg whites until stiff peaks form (tips stand straight).
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9
Gently fold beaten egg whites into batter.
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10
Fold in the 1 1/2 cups pistachio nuts and the orange peel.
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11
Pour batter into prepared pans.
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12
Bake in a 350F (180C) oven for 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean.
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13
Cool in pans on wire racks 10 minutes.
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14
Remove cakes from pans and completely cool on wire racks.
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15
Frost with White Chocolate Buttercream.
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16
Press remaining pistachio nuts on sides of cake.
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17
Cover and store cake in refrigerator for up to 3 days.
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18
Let stand at room temperature for 30 minutes before serving.
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19
WHITE CHOCOLATE BUTTERCREAM: In a medium mixing bowl combine 1/2 cup granulated sugar and 2 Tablespoons all-purpose flour; add the 6 reserved egg yolks.
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20
Beat mixture with a wire whisk until combined; set aside.
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21
In a heavy, medium saucepan heat 1 1/2 cups milk over medium heat just to boiling.
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22
Remove from heat.
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23
Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan.
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24
Cook over medium heat until bubbly, whisking constantly.
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25
Cook for 2 minutes more.
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26
Remove from heat.
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27
Add 6 ounces chopped white baking bar, 1 1/2 teaspoons vanilla, and 1/2 teaspoon almond extract.
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28
Let stand 1 minute; stir until smooth.
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29
Transfer mixture to a bowl.
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30
Cover surface with plastic wrap to prevent a skin from forming; cool to room temperature.
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31
In a medium mixing bowl beat 1 cup softened butter (no substitutes) on medium to high speed until fluffy.
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32
Add cooled baking bar mixture, one fourth at a time, beating on low speed after each addition until blended.
