Pistachio Cake

• 115 g (4 oz) Iranian pistachio kernels
• 210 g (7½

Place the pistachios, egg white and egg yolk in an upright blender and blend until smooth. Add the sugar, flour and liqueur and blend until combined. Pour into a cream canister and charge twice. Set aside for 1 hour. Fill six plastic drinking cups one-third full with the mixture. Microwave on high for 30 seconds. Cool, then tear each cake into 3. Set aside.