Sicilian Pistachio Cake

Although I wanted to create this cake for The Cake Bible, twenty years ago, blanched bright-green, flavorful pistachio nuts, at least the high-quality ones, were all but unattainable for the home baker. Today, there are some sources for top-quality Iranian, Sicilian, and Californian pistachios that I can recommend (see Pistachios).

On a trip to Sicily,