Pistachio Torta Caprese
Ingredients
- 240 ml (175 g) white chocolate chips or chopped white chocolate
- 113 g (115 g) unsalted butter
- 5 large eggs, separated
- 120 ml (100 g) sugar
- Zest of 1 lemon (optional, but amazing)
- 227 g (225 g) pistachio flour * (or very finely ground pistachios)
- 240 ml (100 g) almond flour
- Pinch of salt
- Powdered sugar, for sprinkling
- Chopped pistachios, to decorate
Instructions
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Preheat the oven to 175 °C (175 °C). Line an 8-inch cake pan with parchment paper and lightly grease.
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Combine white chocolate and butter in a microwave-safe bowl or over a double boiler. Stir until smooth and let cool slightly.
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In a large mixing bowl, whisk the egg yolks with sugar until pale, thick, and fluffy.
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Mix in the melted chocolate and butter, plus the lemon zest if using. Add in the pistachio flour, almond flour and salt and mix until smooth.
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In a separate mixing bowl, beat egg whites until soft peaks form. Carefully fold the egg whites into the batter in batches, using gentle upward motions to keep the mixture light and airy. Note that the batter will be thick at first. Add only some of the beat egg whites and keep folding until combined. The batter will be softer at the end.
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Pour the batter into the prepared pan. Bake 35–40 minutes, until the cake is set but still slightly soft in the centre.
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Let the cake cool completely in the pan before removing. Dust with powdered sugar and sprinkle with chopped pistachios.
Notes
Committed to this collection by the hand of Hunter.
