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Ingredients
- 3 eggs (about 170 grams or 6 ounces, weighed shell-on)
- The same weight as the eggs in salted butter (about 3/4 cup), at room temperature -- add a good pinch of salt if you use unsalted butter
- The same weight as the eggs in sugar (about 3/4 cup plus 2 tablespoons) -- I used unrefined brown sugar
- 1 tablespoon pure vanilla extract
- The same weight as the eggs in flour (about 1 1/3 cup)
- The same weight as the eggs in unsalted pistachios (about 1 1/3 cup), toasted and chopped
- 1 1/2 teaspoon baking powder
Preparation
Step 1
Preheat the oven to 180°C (350°F). Grease a 22-centimeter (9-inch) round cake pan and line the bottom with parchment paper (I used an ungreased Baker's Edge pan).
Combine the butter and sugar in the bowl of a food processor, and process until creamy. Add the eggs one by one, mixing well after each addition. Add the vanilla extract and mix again.
In a medium mixing-bowl, combine the flour, pistachios, and baking powder. Add the dry ingredients to the wet ingredients, and process until just combined -- the batter will be thick.
Pour the batter into the pan, level the surface with a spatula, and bake for 25 minutes (just 18 for the Baker's Edge pan), until the top of the cake springs back to the touch, and a knife inserted in the center comes out clean. Transfer to a rack to cool completely before serving.