PISTACHIO CAKE

Preheat oven to 350°F. Grease and flour three 6-inch cake pans. Set aside.
In a food processor pulse the pistachios until they are broken down into fine pieces. It’s okay if it’s not completely powdery, but the pieces should be very small.
Combine the pistachios, flour, baking powder, baking soda, and salt in a bowl. Stir to combine. Set aside.
In a stand mixer fit with the whisk attachment, combine the butter and oil and beaut until homogenous. Add the granulated sugar and beat until light and fluffy and pale in color. Add the egg and egg white, vanilla extract and almond extract and beat on medium high until light and fluffy and pale in color.
Add the sour cream and milk and mix to incorporate slightly. Don’t over mix.
Last, fold the dry ingredients into the wet until combined and no streaks of flour remain.
Divide the batter evenly between the prepared pans. Bake for 20-25 minutes  or until light golden brown and a knife inserted into the middle comes out mostly clean. Allow to cool completely.
While the cakes are cooling, make the cream cheese frosting. In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, honey, and powdered sugar and whip to combine, about 1 minute more.
Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layer, frosting in between each layer. Finish by frosting the outside of the cake with the remaining frosting.
Sprinkle pistachio pieces along the sides of the cake, pushing it into the frosting gently with your hands. If you’d like, decorate the top of your cake with fresh fruit, more pistachio crumbs or a drizzle of honey. Enjoy!