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In a medium bowl, whisk together the ground pistachios, half the sugar, baking powder and salt.
In a large bowl, beat egg yolks and remaining sugar until thick and pale. Stir in vanilla and almond extracts.
Gently fold the pistachio mixture into the egg yolk mixture until well combined.
In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the pistachio mixture in batches, being careful not to deflate the batter.
Bake the cake:
Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the chocolate ganache:
In a small saucepan, heat the heavy cream until it begins to simmer. Remove from the heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 2 to 3 minutes, then stir until smooth and glossy.
Allow the ganache to cool slightly before pouring it over the cake.
Assemble and serve:
Pour the ganache over the cooled cake, letting it drip down the sides. Garnish with chopped pistachios and fresh berries if desired. Let the ganache set before slicing and serving.
Tips for success
Use a food processor to finely grind pistachios, but avoid overprocessing to maintain the texture.
Gently fold in the egg whites to keep the cake light and airy.
Allow the ganache to cool slightly before pouring to achieve the best consistency for drizzling.
Recommendations
Serve each slice with a dollop of whipped cream or a few fresh berries for added color and flavor.
This cake keeps well in the refrigerator for up to 3 days; bring to room temperature before serving.
Nutritional value (per slice, based on 12 servings)
Calories: 280 kcal
Protein: 6 g
Carbohydrates: 23 g
Fat: 19 g
Fibres : 2 g
Sodium : 100 mg
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