Orange Pistachio Cake With Orange Cream Cheese Frosting

For Cake: Heat oven to 350 degrees F. Butter a 8 x 8 inch pan. Line the bottom of the pan with parchment or wax paper cut to fit and butter the paper.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, with an electric mixer on medium speed, beat the eggs and granulated sugar until the mixture is fluffy, thick and lightened in color, about 2 minutes.

Reduce the speed to low and gradually add the oil, then the vanilla and almond extracts and mix until thoroughly combined. Add the finely ground pistachios and orange zest and mix until combined.

With the mixer still on low speed, gradually add the flour mixture and mix just until incorporated. Add the sour cream and mix just until no white streaks remain.

Scrape the batter into the prepared pan. Bake the cake for about 45 minutes, until the top feels firm when touched lightly and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack to cool for 10 minutes.

To unmold the cake, use a small, sharp knife to loosen the sides from the pan if necessary. Invert the cake onto a wire rack and remove and discard the paper. Invert the cake again onto a wire rack so it is right side up. Set aside to cool completely.

For Frosting: In a large bowl with an electric mixer on medium speed, beat the cream cheese, butter, vanilla and zest until the cream cheese and butter are thoroughly blended and the mixture is smooth.

Reduce the speed to low and gradually add the powdered sugar. Continue beating until the sugar is incorporated and the frosting is smooth.

Using a rubber spatula or a knife, spread a thick layer of frosting evenly over the top of the cake. Spread the remaining frosting over the sides. If desired, sprinkle chopped pistachios over the cake.

Serve at room temperature (May cover and refrigerate for up to 3 days).