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Super nutty, pistachio forward cake topped with a naturally pink glaze.
Ingredients
Cake
100 g or 1 cup pistachio flour or pistachios ground fine with a food processor
50 grams or ⅓ cup of all-purpose flour
113 g or ½ cup unsalted butter room temperature
100 g or ½ cup fine granulated sugar
zest of 1 lemon
2 large eggs at room temperature
1 teaspoon baking powder
¼ teaspoon fine sea salt
Glaze
130g or 1 cup organic powdered sugar made with tapioca starch sifted
¼ tablespoons of pomegranate arils or thawed frozen raspberries plus more for garnish
pinch fine sea salt
pistachios, pomegranates or dried rose petals for garnish
Method
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