Pistachio & Almond Cake

I love this cake. It is moist and nutty and makes me dream about Sicily. If you like a slightly lighter version, skip the glaze and just cover it with grounded Pistachios.

Pistachio & Almond Cake

for a small baking pan with 18 cm Ø
(double the ingredients and baking time for a 25cm Ø pan)

ingredients

for the dough
50g Pistachios (the better quality your pistachios are, the better the taste of your cake. Look for deep green nuts)
50g Almonds
1/2 tsp salt
25g flour
1/2 tsp baking powder
125g butter, room temperature)
100g sugar
2 eggs

for the glaze
100g white chocolate
20g Pistachios
1 Tbsp coconut oil

for the soaking
15g sugar
15g water
15g lemon juice

for the decoration
some more pistachios and almonds

steps

For the dough, add Pistachios and Almonds in a blender a and mix in pulses until your nuts are very fine. Do not mix too long or your nuts will turn into nut butter.

In the bowl of your electric mixer, add butter and sugar and mix until white and fluffy. Add eggs and mix for another minute until well combined.

Mix together nuts, flour, salt and baking powder, then add the mixture to the butter mix. With a wooden spoon, combine until you see no more white flour, but do not overmix the dough.

Pour in a buttered baking pan and bake for about 30 minutes at 170°C. ( At the end of the baking time, take a tooth pick and stick it in the middle of the cake. If you pull it out and there is no dough on the tooth pick, your cake is ready to be taken out).

While your cake is in the oven, prepare the soaking:
Add sugar, water and lemon juice in a small saucepan. Bring to a simmer, then take of the heat and let it cool.

Take your cake out of the oven, let it cool a little bit. Leave it in the baking pan. Take another tooth pick and prick some holes in the cake. Take your soaking and brush it over the cake. Let it cool.

For the glaze, melt your white chocolate on a waterbath. As before, blend your pistachios into very fine crumbs. Take the chocolate of the heat and mix in pistachios and coconut oil.

Unmold your cake, spread the glaze over the cake. Decorate with Pistachios and chopped Almonds.