Italian Moist Pistachio Caprese Cake ✨

A twist on the classic Italian caprese cake, this pistachio cake is simple, yet surprisingly delicious. ✨

Ingredients:
120 g white chocolate (4.23 oz)
100 g butter (1/2 cup)
100 g sugar (1/2 cup)
3 eggs
180 g pistachios (1 cup + 3 tbsp)
Lemon zest
1 tsp vanilla extract (optional)

Instructions:
1. Preheat your oven to 180°C (350°F) and grease or line a 7-inch cake pan with parchment paper.
2. In a heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave, stirring until smooth. Let it cool slightly.
3. In a food processor, pulse the pistachios until finely ground into a flour-like texture. Set aside.
4. Beat the egg yolks with half the sugar until pale and fluffy.
5. Mix in the vanilla extract (or paste), lemon zest, pistachio flour, and the melted chocolate mixture. Stir until well combined.
6. In a separate bowl, whisk the egg whites until stiff peaks form.
7. Gently fold the egg whites into the egg yolk mixture, one third at a time, being careful not to deflate the batter.
8. Transfer the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake in the preheated oven for about 40 minutes.
10. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Optionally, you can brush the surface with 1-2 tbsp rum.

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