Pistachio Cake (gluten-free)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 1/2 cups pistachios, weighed without shells (225 grams)
• 1 cup sugar
• 3 large eggs, separated
• 2 teaspoons gratted lemon zest
• 1/3 cup cornstarch (cornflour)
• 1 teaspoon baking powder, gluten-free if required for diet
• 1/2 teaspoon baking soda (bi-carb soda)
• 1/4 teaspoon salt

Recipe

• 1 preheat your oen to 350°f or 180°c.
• 2 well grease a 9 inch/ 23 cm springform round baking pan.
• 3 boil a pot of water and then plunge the pistachios in for a quick 30 seconds. remove the pistachios- drain and then rub dry with a clean teatowel/kitchen towel. peel off the pistachios 'skins'.
• 4 place the cleaned pistachios and sugar in a food processer and chop finely.
• 5 transfer the mix to a large bowl and add the egg yolks. lemon zest, baking powder, cornstarch, baking soda (bicarb) and the salt. stir to combine.
• 6 in a seperate bowl, beat the egg whites until stiff peaks form.
• 7 fold the egg whites into the pistachio mixture.
• 8 spoon the batter into the prepared pan.
• 9 bake 20-30 mins or until cooked through. you can use a toothpick or fine skewer to check it comes out clean. place back in the oven for up to another 10 minutes if required.
• 10 cool the cake in the tin for 15 minutes. remove from the tin and then cool on a wire rack.