Pistachio and Orange Cake with Swiss Meringue Buttercream and Orange Curd

Ingredients

• Make the Orange Curd
• Whisk egg yolks and sugar in a medium saucepan until combined. Add orange zest,
• Cook over medium-low heat, whisking constantly, until mixture thickens and coats
• Remove from heat. Add cold butter one piece at a time, whisking until each is in
• Strain through a fine-mesh sieve into a bowl, pressing to extract all curd. Pres
• Refrigerate until completely cold and set, at least 3 hours or overnight
• Make the Pistachio-Orange Cake
• Preheat oven to 350°F . Grease three 8-inch round cake pans and line bottoms wit
• Whisk together flour, ground pistachios, baking powder, and salt in a medium bow
• In a stand mixer with paddle attachment, cream butter and sugar until very light
• Add eggs one at a time, beating well after each. Add orange zest, orange juice,
• Add flour mixture in three additions, alternating with milk , mixing on low just
• If desired, add a small amount of green gel food coloring to enhance the pistach
• Divide batter evenly among prepared pans and smooth tops
• Bake 25-30 minutes until a toothpick inserted in center comes out clean and cake
• Cool in pans 10 minutes, then turn out onto wire racks to cool completely
• Make the Swiss Meringue Buttercream
• Combine egg whites, sugar, and salt in the bowl of a stand mixer. Set over a pan
• Whisk constantly until sugar dissolves completely and mixture reaches 160°F —it
• Transfer bowl to stand mixer fitted with whisk attachment. Beat on high speed un
• Switch to paddle attachment. With mixer on medium-low, add softened butter one t
• The buttercream may look curdled or soupy at some point—this is normal. Keep bea
• Add vanilla extract, orange zest, and 2 tablespoons orange curd. Beat until smoo
• Reserve about 1 cup buttercream in a separate bowl for piping decoration
• Make the Chocolate Ganache
• Place chopped chocolate in a large heat-safe bowl
• Heat cream in a small saucepan until just simmering
• Pour hot cream over chocolate. Let stand 2 minutes, then whisk from center outwa
• Whisk in butter and corn syrup until glossy
• Let ganache cool at room temperature, stirring occasionally, until it reaches po
• Assemble the Cake
• Level cake layers if domed, using a serrated knife
• Place first layer on cake board or serving plate. Spread a thin layer of Swiss m
• Spoon about ⅓ cup orange curd into center. Spread gently to edges of buttercream
• Place second layer on top and repeat buttercream and curd
• Top with final layer, bottom-side up for a flat top
• Apply a thin crumb coat of buttercream over entire cake—just enough to seal in c
• Apply a smooth, even coat of remaining buttercream . Use a bench scraper for smo
• Apply the Ganache
• Place cake on a wire rack set over a baking sheet