Pistachio Cake

• 190 g pistachio paste (see page 20) (2/3 cup)
• 75 g glucose (3 tablespoons)
• 6 egg whites
• 280 g confectioners sugar (1 3/4 cups)
• 110 g blanched almond flour (1 1/4 cups)
• 75 g pistachio oil (1/2 cup)
• 55 g heavy cream (1/4 cup)
• 160 g flour (1 cup)
• 6 g baking powder (1 1/2 teaspoons)
• 6 g kosher salt (1 1/2 teaspoons)
• Pam or other nonstick cooking spray (optional)

1. Heat the oven to 350F.
2. Combine the pistachio paste and glucose in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low for 2 to 3 minutes, until the mixture turns into a sticky green paste.
3. Scrape down the sides of the bowl with a spatula.
4. On low speed, add the egg whites one at a time, being careful not to add the next egg white until the previous one is completely incorporated.
5. Stop the mixer and scrape down the sides of the bowl with a spatula after every 2 to 3 egg whites.
6. Once all of the egg whites have been incorporated, you will have a snotty green soup in your mixing bowl.
7. Right on.
8. Add the confectioners sugar and almond flour and, on low speed, paddle them in for 2 to 3 minutes, until the mixture thickens.
9. Stop the mixer and scrape down the sides of the bowl.
10. Stream in the pistachio oil and heavy cream and paddle on low speed for 1 minute.
11. Stop the mixer and scrape down the sides of the bowl.
12. Add the flour, baking powder, and salt and paddle on low for 2 to 3 minutes, until the batter is super-smooth and slightly more viscous than your average American box cake batter.
13. Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a Silpat.
14. Using a spatula, spread the cake batter in an even layer in the pan.
15. Bake for 20 to 22 minutes.
16. The cake will rise and puff, doubling in size.
17. (This cake will become spongy, unlike any of our butter-based cakes, as it has so many egg whites in it.)
18. At 20 minutes, gently poke the edge of the cake with your finger: the cake should bounce back (like said sponge), and it should be slightly golden brown on the sides and pulling away from the sides of the pan ever so slightly.
19. Leave the cake in the oven for an extra 1 to 2 minutes if it doesnt pass these tests.
20. Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (dont worry, its not cheating).
21. The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.
22. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
23. If you substitute 150 g (1 1/2 cups) blanched almond flour for the flour, this becomes a gluten-free cake!
24. Almond flour can be found online, at Whole Foods, or you can make it yourself: In a food processor, grind blanched almonds down to a powder!
25. Grapeseed oil can be subbed for the pistachio oil, but part of the toasted-pistachio depth of flavor will be lost.

pistachio paste, glucose, egg whites, confectioners sugar, blanched almond flour, pistachio oil, heavy cream, flour, baking powder, kosher salt

Taken from www.epicurious.com/recipes/food/views/pistachio-cake-382329 (may not work)