2 1/2 cups all-purpose flour
1 1/2 cup sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cup buttermilk
1/2 cup unsalted butter or margarine at room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup golden raisins, cut with scissors (use a pair)
1/2 cup toasted and chopped pistachios
1 tablespoon grated orange peel
Recheio e cobertura:
1/2 cup unsalted butter or margarine at room temperature
4 1/2 cups confectioners' sugar
5 tablespoons Grand Marnier or Cointreau liqueur (or other liqueur made with orange)
1 tablespoon grated orange peel ralada
2 1/2 cups all-purpose flour
1 1/2 cup sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cup buttermilk
1/2 cup unsalted butter or margarine at room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup golden raisins, cut with scissors (use a pair)
1/2 cup toasted and chopped pistachios
1 tablespoon grated orange peel
Recheio e cobertura:
1/2 cup unsalted butter or margarine at room temperature
4 1/2 cups confectioners' sugar
5 tablespoons Grand Marnier or Cointreau liqueur (or other liqueur made with orange)
1 tablespoon grated orange peel ralada
Preheat the oven
Butter and flour three 20cm diameter cake pans
Combine all cake ingredients in a bowl
Beat for 2 minutes on low speed
Increase speed and beat for another 3 minutes (it's necessary to beat it for a bit longer)
Pour batter into prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean
Let cool
Fill and top with the filling, made as follows: cream butter and sugar
Add liqueur and orange peel
Beat until you get a very homogeneous mixture.
