Flourless Pistachio Cake with Chocolate Ganache

Ingredients:

• 2 cups pistachio flour
• ¾ cup almond flour
• 2 tablespoons cornstarch
• ¾ teaspoon fine sea salt
• 1 ¼ cups granulated sugar
• 1 teaspoon orange zest
• 6 large eggs, at room temperature
• 10 tablespoons unsalted butter, cut into cubes
• 2 tablespoons extra virgin olive oil
• ¾ teaspoon pistachio extract

For the ganache topping:

• 5 ounces 60-70% dark chocolate, finely chopped
• 1 ounce 30-35% milk chocolate, finely chopped
• 1 cup heavy cream

Additional toppings (optional):

• Slivered pistachios
• Candied rose petals
• Fresh raspberries or blueberries

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C). Butter and line a 9-inch round cake pan with parchment paper.
2. Combine dry ingredients: Sift pistachio flour, almond flour, cornstarch, and salt into a mixing bowl.
3. Prepare orange sugar: Rub orange zest into granulated sugar until fragrant.
4. Whip eggs: In the bowl of a stand mixer fitted with the whisk attachment, whip eggs on medium speed until frothy. Add orange sugar mixture and increase mixer speed to high and whip for 7-10 minutes, or until eggs are very pale and form ribbons.
5. Melt butter: Place cubed butter in a heat-proof measuring cup or container. Microwave at 50% power in 10-second intervals, stirring in between, until just soft enough to flow.
6. Combine wet ingredients: Add olive oil to melted butter and stir to combine. With the mixer running on low, gradually pour butter and oil mixture into the eggs, a spoonful at a time, letting it incorporate fully before adding more.
7. Add dry ingredients: Add sifted pistachio flour and mix on low speed for a second or two, or fold in with a wide spatula, scraping the bottom and sides of the bowl until flour is just incorporated and no dry streaks remain.
8. Bake: Pour batter into prepared cake pan. Bake for 40-45 minutes, or until top is no longer fluid, edges are light golden brown, and a toothpick inserted in the middle comes out clean.
9. Cool: Remove from oven and set on a wire rack to cool. Run a knife around the edge of the cake, then remove sides or invert to remove from the pan.
10. Level cake (optional): If the top is domed, gently trim it to be level.
11. Wrap with acetate (optional): Wrap the cake tightly with acetate to prevent the ganache from spreading too much.
12. Make ganache: Place chopped chocolate in a heat-proof bowl. Warm cream in a small saucepan over low heat until it just begins to steam. Pour hot cream over chopped chocolate and let sit for 30 seconds. Gently stir or whisk until chocolate is fully melted and emulsified.
13. Pour ganache: While ganache is still warm and fluid, pour it on top of the acetate-wrapped cake. If the top is level and the sides are tight against the acetate, it should settle into a neat, even layer.
14. Set ganache: Let the ganache cool gradually at room temperature for about an hour, stirring gently every 10-15 minutes, until it firms to a spreadable consistency. If you didn't use acetate, spread or pipe the ganache onto the completely cooled cake.
15. Garnish and serve: Sprinkle with slivered pistachios or other desired toppings. Refrigerate for 2-3 hours or overnight until ganache is fully set. Peel off the outer layer of acetate before slicing. The cake is best enjoyed at room temperature when the ganache softens and matches the consistency of the cake.
16. Store: Store the cake in the refrigerator for up to 5 days.

Optional additions:

• For a richer flavor: Use a combination of heavy cream and milk for the ganache.
• For a tangy kick: Add a tablespoon of lemon juice or orange zest to the ganache.
• For a chocolatey flavor: Use a higher percentage dark chocolate for the ganache.
• For a decorative touch: Drizzle the ganache with melted white chocolate or sprinkle with edible gold flakes.

Enjoy your delicious and decadent Pistachio Almond Cake!