Pistachio Cake

Supermarket pistachios work well, but getting your hands on the freshest possible unroasted pistachios really makes this cake shine. Many international markets, including Middle Eastern and Persian, tend to have some of the highest-quality pistachios I have so far found. The cream lends for a rich cake that will happily serve 8 to 10 people.

INGREDIENTS


70 grams shelled, unroasted pistachios

190 grams Sonora flour

½ teaspoon fine sea salt (adjust if using coarse salt)

2 teaspoons baking powder

3 large eggs

225 grams sugar

2 cups heavy cream

METHOD

  1. Preheat the oven to 350 degrees F. Butter and flour a springform pan.

  2. Pulse pistachios in a food processor until coarsely chopped.

  3. Combine the flour, salt and baking powder in a small mixing bowl.

  4. In a stand mixer, beat the eggs and sugar until light and fluffy.

  5. Fold in dry ingredients, and then also the pistachios.

  6. In a second large mixing bowl, whip the heavy cream until it is forming stiff peaks. Then, fold the whipped cream into your batter.

  7. Gently pour the batter into the prepared pan and bake for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.