Pistachio Cake


  • 115 g (4 oz) Iranian pistachio kernels
  • 210 g ( oz) egg white (about 7 eggs)
  • 80 g ( oz) egg yolk (about 5 eggs)
  • 170 g (6 oz) caster (superfine) sugar
  • 40 g ( oz) plain (all-purpose) flour
  • 20 ml (¾ fl oz) hazelnut liqueur (such as Frangelico)


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.