Flourless Pistachio Cake (Print Version)

# Ingredients:

→ Cake

01 - 2 cups (220g) pistachio flour
02 - ¾ cup (80g) almond flour
03 - 2 tablespoons (16g) cornstarch
04 - ¾ teaspoon fine sea salt
05 - 1¼ cups (250g) granulated sugar
06 - 1 teaspoon orange zest
07 - 6 large eggs, warm room temperature
08 - 10 tablespoons (140g) unsalted butter
09 - 2 tablespoons (28g) extra virgin olive oil
10 - ¾ teaspoon pistachio extract

→ Ganache

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

# Instructions:

01 - Preheat oven to 350°F. Butter and line 9-inch round cake pan with parchment paper.
02 - Sift together pistachio flour, almond flour, cornstarch, and salt. Rub orange zest into sugar.
03 - Beat eggs until frothy, add orange sugar and whip 7-10 minutes until pale and ribbony.
04 - Gradually add softened butter and oil mixture to eggs. Add pistachio extract.
05 - Fold in flour mixture until just combined. Pour into pan and bake 40-45 minutes.
06 - Pour hot cream over chopped chocolates. Let sit, then stir until smooth. Pour over cooled cake.

# Notes:

01 - Can adjust ratio of pistachio to almond flour
02 - Eggs must be warm room temperature
03 - Keeps in refrigerator up to 5 days

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