The final 4-H recipe from the 2014 County Fair is a decadent cake exhibited by Haley Robben from the Victoria Vikings 4-H Club. This beautiful 3-layer cake was the senior champion in the 4-H Foods division. Try it for your next special occasion.

Pistachio Cake
For the cake:
1 cup shelled pistachios
2-1/2 cups cake flour
3/4 cup all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter, softened
1-3/4 cups sugar, divided
1 Tablespoon pure vanilla extract
2 large eggs
1-1/2 cups ice water
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
For the frosting:
1-1/2 cups sugar
1/3 cup all-purpose flour
1-1/2 cups whole milk
1/3 cup heavy cream
3 sticks unsalted butter, softened, and cut into small pieces
1 teaspoon pure vanilla extract
3 Tablespoon  honey

For the cake: Preheat the oven to 325 degrees F. Butter three 9-inch cake pans. Line the bottoms with circles of parchment paper, dust the pans with flour and knock out the excess.  In a food processor, pulse the pistachios into a coarse grind, remove 2 tablespoons, and set them aside in a medium bowl. Process remaining pistachios just until finely ground to a powder. Sift cake flour, all-purpose flour, baking powder, salt, and baking soda into the same bowl with the 2 tablespoons chopped pistachios. Stir in pistachio powder.

In a stand mixer using the paddle attachment, beat butter on medium speed until creamy, about 1 minute. Add 1-1/2 cups sugar and vanilla and beat until fluffy, 4 minutes. Scrape down the bowl, and with mixer on low speed, beat in eggs one at a time until well blended. Beat in the flour mixture in 3 additions, alternating with the cold water, beginning and ending with flour mixture. Beat until blended, scraping bowl; then beat batter 15 more seconds. Scrape into a large bowl.

With a clean bowl and using the whisk attachment, beat egg whites and cream of tartar on medium speed until foamy. With mixer on medium-high speed, add remaining 1/4 cup sugar and beat just until soft peaks form, taking care not to over beat. Gently fold whites into batter just until no white streaks remain.

Divide batter between prepared pans (or about an inch into each pan) and spread evenly. Bake 35 to 40 minutes, or until a toothpick inserted in center of cakes comes out clean. Transfer pans to wire racks and let cool 20 minutes. Turn cakes out onto racks, remove parchment paper, flip them over, and let cool completely. Cake rounds can now be covered in plastic wrap and stored in the refrigerator overnight.

For the frosting: In a heavy, medium saucepan, whisk sugar and flour until well blended. Add milk and cream and cook over medium heat until mixture thickens and comes to a boil, about 10 minutes. Reduce heat to low and cook, stirring, for 2 more minutes.  Transfer the mixture to the bowl of a stand mixer. With the paddle attachment, beat the mixture on high speed until it cools completely, about 10 minutes. On medium speed, beat in the butter. It will gradually start incorporating into the mix and look more and more like frosting; it takes about 5 minutes. Increase the speed to medium-high until the frosting is fluffy and smooth, about 1 minute. Beat in honey and vanilla until incorporated. Taste for the honey and add more if necessary.  The frosting can now be refrigerated, covered, but before you use it, let it come to room temperature and mix it until it regains its fluffiness.

Linda K. Beech is Ellis County Extension Agent for Family and Consumer Sciences.