Sweet Symphony Pistachio Cake Recipe

Turn on your oven and set it to 350�F. Grab an 8-inch round cake pan and grease it � bottom and sides � with a bit of butter or cooking spray.
In a big bowl or using a hand mixer, blend together butter and sugar until they're buddies.
Keep that mixer on low and add eggs one at a time, giving each a good mix. Toss in sour cream, almond extract, and vanilla extract. Keep mixing on low.
Put pistachio paste into the mix. If you're into the green vibe, add some food coloring now.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Slowly add the dry mixture to the wet one. Mix until they're just pals � don't overdo it.
If you've got chopped pistachios, gently fold them into the batter. Pour your batter into the prepared pan and even it out.
Pop it in the oven for around 45 minutes or until a toothpick comes out clean from the center.
Let the cake chill in the pan for 10-15 minutes. Use a knife to free the edges, then flip it onto a plate or rack to cool completely.
Time for frosting! In a small bowl, mix mascarpone cheese, almond extract, and vanilla extract until smooth.
Add powdered sugar and mix it in. Gradually pour in heavy whipping cream while beating. Keep it up until you have a fluffy frosting � don't go too crazy!
Use a spatula to slather that yummy frosting on top of the cooled cake. Optional: Sprinkle some chopped pistachios for a fancy finish.