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Ingredients
Pistachio cake:
Shelled pistachios (unsalted): 1 ½ cups (200 g)
Sugar: ¾ cup (150 g)
Baking powder: 1 teaspoon
Salt: ¼ teaspoon
Eggs: 4 large, separated
Vanilla extract: 1 teaspoon
Almond extract (optional): ¼ teaspoon
Chocolate ganache:
Semisweet chocolate, chopped: 1 cup (150 g)
Heavy cream: ½ cup (120 ml)
Optional toppings:
Chopped pistachios
Fresh berries
Whipped cream
Instructions
Prepare the pistachios:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake tin with baking paper.
In a food processor, pulse the pistachios until finely ground, but be careful not to over-process them to avoid turning them into a paste.
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Prepare the cake batter:
For ingredients and full cooking instructions, continue reading (>)
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