Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by buttering and dusting it with flour.
- Finely chop the shelled pistachios using a food processor and set them aside.
Whipping and Mixing
- In a mixing bowl, whip 1 cup of chilled heavy cream on medium-high speed until firm peaks form.
- Combine 1.5 cups minus 1 tbsp of all-purpose flour, 2 tsp of baking powder, and 0.5 tsp of sea salt in a separate bowl and whisk together.
- In a stand mixer bowl, beat 3 large eggs and 1.25 cups of sugar on high speed until pale and fluffy.
- Gradually add the dry ingredients to the egg mixture, folding in the chopped pistachios.
- Fold the whipped cream into the batter gently until no white streaks remain.
Baking and Serving
- Pour the batter into the prepared springform pan and bake for 50-60 minutes until golden brown.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust the cooled cake with powdered sugar and sprinkle with reserved chopped pistachios before serving.
Nutrition
Notes
Ensure heavy cream is very cold before whipping for maximum volume. Use a gentle folding motion to maintain airiness.