Nutty Pistachio Cake (Print Version)

# Ingredients:

01 - 2 cups (220g) ground pistachios

02 - ¾ cup (80g) ground almonds

03 - 2 tablespoons (16g) corn powder

04 - ¾ teaspoon fine sea salt

05 - 1¼ cups (250g) white sugar

06 - 1 teaspoon fresh orange peel

07 - 6 large eggs, slightly warm

08 - 10 tablespoons (140g) sweet cream butter

09 - 2 tablespoons (28g) pure olive oil

10 - ¾ teaspoon pistachio flavoring

11 - 5 oz (140g) bittersweet chocolate (60-70%), cut small

12 - 1 oz (28g) creamy chocolate (30-35%), cut small

13 - 1 cup (238g) whipping cream

01 - Heat your oven to 350°F. Grease your pan and put parchment on the bottom of a 9-inch round cake pan.

02 - Mix together ground pistachios, ground almonds, corn powder, and salt. Massage orange peel into sugar until fragrant.

03 - Whisk eggs until bubbly, then pour in orange sugar and beat 7-10 minutes till they turn light and fall in ribbons.

04 - Slowly drizzle warm butter and oil blend into the egg mixture. Stir in pistachio flavoring.

05 - Gently mix in dry stuff just until blended. Transfer to your pan and bake for 40-45 minutes.

06 - Pour steaming cream over both chocolates. Wait a minute, then mix until glossy. Spread on top of cooled cake.

01 - You can switch up the amounts of pistachio and almond

02 - Make sure eggs aren't cold from the fridge

03 - Will stay good in the fridge for 5 days