Pistachio Nut Layer Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Pulse pistachios in a food processor until finely ground.

3 . Stage

Sift flour into a bowl. Combine milk, almond extract, salt, and vanilla extract in a second bowl. Combine vinegar and baking soda in a third bowl.

4 . Stage

Cream sugar and butter in a large mixing bowl. Add eggs, one at a time, blending well after each addition. Mix in pistachios. Add flour, alternating with the milk mixture, beating batter briefly after each addition. Gently fold vinegar mixture in to the batter; do not stir at this point. Pour batter into two 8-inch round cake pans.

5 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, before frosting with your choice of frosting.