Torta Delícia de Pistache com Flor de Laranjeira

1.Preheat your oven to 180°C (350°F). Grease and flour a 23cm (9-inch) round cake pan.

2.In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

3.Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4.In another bowl, sift together the flour, ground pistachios, baking powder, and salt.

5.Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

6.Pour the batter into the prepared cake pan and smooth the top with a spatula.

7.Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8.While the cake is baking, prepare the pistachio cream. In a medium saucepan, combine the heavy cream, cornstarch, and powdered sugar. Whisk until smooth.

9.Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat.

10.Stir in the orange blossom water, lemon zest, orange zest, and a pinch of salt. Allow the cream to cool slightly before folding in the toasted and chopped pistachios.

11.Once the cake is baked, let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

12.Once the cake is completely cooled, slice it horizontally into two layers.

13.Spread half of the pistachio cream over the bottom layer of the cake. Place the top layer over it and spread the remaining cream on top.

14.Garnish the top of the cake with fresh mint leaves and additional chopped pistachios if desired.

15.Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.