Pistachio Cake (Gluten-Free)

Ingredients

• 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

Directions

1. 1

   Preheat your oen to 350°F or 180°C.

2. 2

   Well grease a 9 inch/ 23 cm springform round baking pan.

3. 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. 4

   Place the cleaned pistachios and sugar in a food processer and chop finely.

5. 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. 6

   In a seperate bowl, beat the egg whites until stiff peaks form.

7. 7

   Fold the egg whites into the pistachio mixture.

8. 8

   Spoon the batter into the prepared pan.

9. 9

   bake 20-30 mins or until cooked through. you can use a toothpick or fine skewer to check it comes out clean.

10. 10

    Cool the cake in the tin for 15 minutes. Remove from the tin and then cool on a wire rack.