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RUSTIC FRENCH PISTACHIO CAKE
INGREDIENTS
Inspired by TheViewFromGreatIsland.com
• 2 cups heavy cream, cold • 1 1/2 cups (minus 1 tbsp) all- purpose flour
• 1 1/4 cups sugar • 1 tbsp vanilla paste
• 1/2 cup shelled pistachios, finely chopped, plus extra for topping • Powdered sugar for dusting
• 2 tsp baking powder • 1/2 tsp fine sea salt • 3 large eggs
DIRECTIONS
1. Preheat oven to 350 F, then butter and flour a 9-inch springform pan. 2. Whip cold cream until it forms firm peaks, then refrigerate. 3. Whisk together flour, baking powder, and salt, then set aside. 4. Beat eggs, sugar, and vanilla until light and fluffy. 5. Fold pistachios and flour mixture into egg mixture. 6. Gently fold cream into the batter until no streaks remain. Spread batter evenly in prepared pan. 7. Bake for 50–60 minutes, or until puffed and golden on top. Let the cake cool for 10 minutes, then remove from pan. 8. Dust with powdered sugar and top with pistachios. Serve warm or at room temperature!
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