Pistachio Cake with Chocolate (Printer-Friendly Version)
# What You'll Need:
→ Cake
01 -
220g (2 cups) pistachio flour
02 -
80g (¾ cup) almond flour
03 -
16g (2 tablespoons) cornstarch
04 -
¾ teaspoon fine sea salt
05 -
250g (1¼ cups) white sugar
06 -
1 teaspoon zest from an orange
07 -
6 large eggs, warmed to room temperature
08 -
140g (10 tablespoons) unsalted butter
09 -
28g (2 tablespoons) extra virgin olive oil
10 -
¾ teaspoon pistachio flavoring
→ Ganache
11 -
140g (5 oz) dark chocolate, 60-70% cocoa, chopped finely
12 -
28g (1 oz) milk chocolate, 30-35% cocoa, chopped finely
13 -
238g (1 cup) heavy cream
# Let's Cook:
01 -
Heat your oven to 350°F. Grease a 9-inch round cake pan and lay down parchment paper inside.
02 -
Combine pistachio flour, almond flour, cornstarch, and salt by sifting them together. Rub the orange zest into the sugar for flavor.
03 -
Beat the eggs until they're foamy, then mix in the orange-flavored sugar. Continue whipping for 7–10 minutes until the mixture is a pale and thick ribbon-like texture.
04 -
Slowly pour the softened butter and olive oil mix into the whipped eggs. Stir in the pistachio extract as well.
05 -
Gently fold the sifted dry mixture into the wet ingredients until just blended. Transfer to the cake pan and bake for 40-45 minutes.
06 -
Pour the heated cream onto the finely chopped chocolates. Let it rest before slowly stirring it until it’s completely smooth, then spread it across the cooled cake.
# Cook's Notes:
01 -
Switch up the pistachio and almond flour amounts if needed.
02 -
Eggs must be at warm room temperature.
03 -
Store it in the fridge for up to five days.