Hello Fellow Bakers,
Well, this is another big hit 1 layer cake in the family. Don’t forget your magi strip like I did and have the cake sides stick to the pan.
The crumbs, from the cake pan, were processed with sugar and pistachio nuts to a fine topping. One other faux pas, file under what not to do next time,
was cooking the sugar too long and getting little bits of clear cooked sugar in the buttercream.   It still tasted wonderful. I can’t wait to try this again.
http://cakesbydar.blogspot.com/2010/02/roses-heavenly-cakes-sicilian-pistachio.html

Very nice, Dar. I’ve had my eyes on that one for a while!

Thanks Silke. I covet your lattice making skills and photography.

Thanks much Dar. Your cakes are really nice, too! I’m having fun with both…. Photography is better for keeping the weight in check!

Looks wonderful! I am going to be out of town when the Heavenly Cake Bakers make this cake. Too bad. Maybe I’ll do it on our next catch-up session.

Looks fantastic.  I must try this cake. Great job.

Thank you Barbara and Bill.

I LOVE what you did with the topping. I’ll cast my vote for baking opportunism aka magic every time! So would Rose, I’m sure. 

Love that you turned the stuck sides into an asset- beautiful cake, Darm!  Great photo- shows the texture of the topping.  I love nuts and have been contemplating splurging on the uber-expensive pistachios…

Carolita, Thank you, I appreciate your kind comment!
Julie, Thank you too, but I must add a Mia Culpa! I guess that my Sicilian Pistachio Cake was a misnomer as I used the best quality pistachio that I could find.
In reality my cake should be called the California Pistachio Cake.