Ingredients:
For the Pistachio Cake:
1 and 1/2 cups shelled pistachios
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup milk
For the Rosewater Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
2-3 tablespoons milk
1-2 teaspoons rosewater
A few drops of pink food coloring (optional)
Instructions:
For the Pistachio Cake:
