• Finely chop the shelled pistachios in a blender. (We used a small bullet blender for this). Measure out one cup, set aside.
• Preheat the oven to 350 F. Grease and flour three 8 inch round pans, add a circle or parchment paper or waxed paper to the bottom of each pan.
• In a medium bowl, whisk the flour, baking powder, and baking soda for 30 seconds. Set aside
• In another small bowl or measuring cup, add the buttermilk, vegetable oil, vanilla and almond extract.  Set aside.
• In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
• Add the eggs one at a time mixing until the yellow of the yolk disappears.
• With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Mix just until incorporated.
• Fold in the finely chopped pistachios.
• Divide batter between the three cake pans.
• Bake at 350 degrees for 22 - 25 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.

For the Cream Cheese Frosting

• Add the softened butter to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla extract and a pinch of salt. Gradually add the powdered sugar beating on low speed until blended.
• Increase mixing speed slightly and mix until fluffy and well combined.(Don't mix above medium speed.) If the mixture is a bit too thick, add milk in small amounts (1 tablespoon at a time).
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use, allow it soften slightly, then remix.

Assembling and Decorating

• Place the first cake layer on the pedestal or cake base and spread with cream cheese. Top with the second cake layer and repeat. Top with the third cake layer. Apply a thin coat (crumb coat) of frosting around the sides and on top. Chill for 15 minutes in the freezer (or longer in the refrigerator), and apply the second layer of frosting.
• We added texture with our offset spatula. We also sprinkled the top with more crushed pistachios and smoothed over with a spatula. Then, we added a chunky shell border with a 1M piping tip.

Refrigeration

• Because of the cream cheese frosting, this cake should be refrigerated. Store in an airtight container or under a cake dome. For the best flavor and texture, remove the cake 2-3 hours before serving so that the cake has time to warm and soften.