Pistachio Cake GF (Print Version)

# Ingredients:

→ Cake

01 - 1½ teaspoons pistachio extract
02 - 2 tablespoons (30g) olive oil, extra virgin
03 - 10 tablespoons (140g) unsalted butter, softened
04 - ¾ cup (80g) almond flour
05 - 2 tablespoons (16g) cornstarch
06 - 2 cups (220g) pistachio flour
07 - 6 large eggs, at room temp, slightly warm
08 - 1 teaspoon grated orange peel
09 - 1¼ cups (250g) white granulated sugar
10 - ¾ teaspoon fine sea salt

→ Ganache

11 - 1 oz (28g) milk chocolate (30-35%), finely chopped
12 - 5 oz (140g) dark chocolate (60-70%), broken or chopped small
13 - 1 cup (238g) heavy cream, warmed

# Instructions:

01 - Get your oven warming to 350°F. Grease a 9-inch cake pan and line the bottom with parchment.
02 - Combine almond flour, pistachio flour, cornstarch, and salt by sifting. Work orange zest into sugar with your fingers until aromatic.
03 - Whisk eggs until they’re bubbly. Slowly add the sugar-orange mix, then beat till fluffy and thick, around 7-10 minutes.
04 - Add your softened butter and olive oil gently to the eggs. Stir in pistachio extract.
05 - Slowly fold in your dry ingredients until the mixture just comes together. Get it into the pan and bake for 40-45 minutes.
06 - Pour warm cream over the chocolate pieces. Let it sit a few minutes, then stir until creamy. Spread over your cooled cake.

# Notes:

01 - You can tweak the almond and pistachio flour proportions.
02 - Room temperature eggs are essential.
03 - Store in the fridge for up to 5 days.

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