Pistachio Cake Chocolate (Print Version)
# Ingredients:
→ Cake
01 -
1¼ cups (250g) sugar, granulated
02 -
¾ cup (80g) finely ground almond flour
03 -
10 tablespoons (140g) butter, unsalted
04 -
¾ teaspoon pistachio flavor extract
05 -
2 cups (220g) pistachio flour
06 -
6 large eggs, warmed to room temp
07 -
¾ teaspoon fine sea salt
08 -
2 tablespoons (28g) olive oil, extra virgin
09 -
2 tablespoons (16g) cornstarch
10 -
1 teaspoon finely grated orange zest
→ Ganache
11 -
1 cup (238g) cream, heavy
12 -
1 oz (28g) milk chocolate (30-35%), chopped fine
13 -
5 oz (140g) dark chocolate (60-70%), chopped fine
# Instructions:
01 -
Heat your oven to 350°F. Grease a 9-inch round baking pan and line bottom with parchment.
02 -
Combine pistachio and almond flours, cornstarch, and salt. Work orange zest into sugar using your fingers.
03 -
Whisk the eggs until they look foamy. Slowly add the sugar with zest and whip 7-10 minutes until light and thick.
04 -
Stream in the butter and oil mixture while mixing eggs. Stir in the pistachio extract next.
05 -
Carefully mix in the dry ingredients. Don’t overdo it. Pour into prepared pan and bake 40-45 minutes.
06 -
Pour warmed cream on top of both kinds of chocolate. Wait a bit, then stir until silky. Spread on the cooled cake.
# Notes:
01 -
Swap almond flour and pistachio flour ratio if needed
02 -
Ensure eggs are room temperature and not cold
03 -
Store in fridge for up to 5 days