Sicilian-Pistachio Cake with Lemon Syrup and White-Chocolate Ganache
Part sugary and wholly delicious, this pale-green dream by contributing editor and pastry chef Jason Schreiber gets its chartreuse shade from coarsely ground and paste versions of Sicilian pistachios (which have a more striking hue than other varieties). Each round is layered with lemon syrup and white-chocolate ganache, and the top is garnished with chopped nuts to ensure ample crunch.
Photography: Linda Pugliese
Trim domes from cakes and split each cake in half to form two half-inch layers.
Brush one layer generously with lemon syrup and spread with 1/2 cup of ganache, being careful not to let ganache run down edges.
Repeat with remaining layers.
Garnish with chopped pistachios.