Pistachio Cake Recipe

Ingredients

Serve 6

• 1 1/2 cups (225 g) pistachios

• 1 cup (20 g) granulated sugar

• 3 large eggs, separated

• 2 tbsp grated lemon zest

• 1/3 cup/50 g cornstarch (corn flour)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter a 9-inch (23-cm) spring form pan.

2. Plunge the pistachios into a saucepan of boiling water for 30 seconds. Drain. Rub dry with a clean kitchen towel, then carefully peel off the inner skins.

3. Place the pistachios and sugar in a food processor and chop finely.

4. Transfer to a large bowl and stir in the egg yolks, lemon zest, cornstarch, baking powder, baking soda, and salt.

5. Beat the egg whites in a medium bowl with an electric mixer at high speed until stiff peaks form.

6. Use a large rubber spatula to fold them into the batter. Spoon the batter into the prepared pan.

7. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the cake in the pan for 10 minutes. Loosen and remove the pan sides and let the cake cool completely on a rack.