I'm Shulpa Oskokovic.

And I'm Jesse Shepcheck.

We're both senior Test Kitchen editors at Bon Appetit.

And this is BA Bake Club.

Bake club is a Bon Appetit's book club, but for baking.

We are creating the nerdiest and most wholesome corner of the baking internet.

Here's how it works.

Every month, we publish a recipe on Bon Appetit.com

that introduces a baking concept that we think you should know.

Then you'll bake, send us any questions you have, or pictures of your finished creations.

And we'll reconvene here on the podcast to talk about the recipe.

So today, we are here to talk about Shilpa's incredibly springy pistachio bun cake.

I am very excited to talk about this recipe, Jesse. First of all, you know how much

I love cake. You do. I love cake so much. It's my favorite thing to bake. And this particular

cake is made almost entirely in a blender, so it's very, very fast and easy. Also, I feel

like pistachios are having a bit of a moment.

The world's gone pistachio crazy. That's why I've made these pistachio millionaires.

You need to stop buying cream of pistachio. Let me show you how to make it. It's so easy.

Everything I've been making has had pistachios in it.

Pistachio Pestascio, pistachio cake, and most recently these pistachio rice crispy treats. Today we're making the viral

pistachio chocolate bar. Look at the size of this thing. They really have been. And we're going

to talk all about pistachios and why they make this cake so tender and also such a beautiful

...