For the cake:
- 2 cups (200 g) pistachio flour, plus some meal for garnish
- 1/2 cup (72 g) arrowroot
- 2 tablespoons (12 g) lemon zest
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup (120 ml) walnut oil
- 1/4 cup (85 g) honey
- 3 large eggs
For the frosting
- 6 ounces (170 g) cream cheese, softened
- 2 tablespoons (28 g) butter, softened
- 1 cup (120 g) confectioner’s sugar
- 1 to 2 tablespoons (20–40 g) honey
- 2 to 3 tablespoons (30–34 ml) heavy cream
- Preheat the oven to 350°F (180°C, or gas mark 4). Grease an 8-inch (20-cm) round pan with butter.
To make the cake
- In a medium bowl, stir together the pistachio flour, arrowroot, lemon zest, baking soda, and salt. In a separate bowl, whisk together the walnut oil, honey, and eggs. Pour the wet ingredients into the dry ingredients and stir until combined.
- Pour the batter into the prepared cake pan and bake for 20-22 minutes, until it is golden and has a dome. Let cool for 10 minutes.
- Once cooled slightly, run a knife along the edges to loosen the cake. Flip the cake over on a cake plate and finish cooling.
To make the frosting:
- Beat together the cream cheese and butter with a hand or stand mixer. Add the confectioner’s sugar, 1 tablespoon (20 g) of the honey, and 2 tablespoons (30 ml) of the heavy cream. Continue to beat until the frosting is smooth. Taste and add more honey if desired. If the frosting is too thick to spread , beat in another tablespoon (15 ml) of heavy cream. Frost all sides of the cake and sprinkle pistachio meal on top, if desired.
When making pistachio flour purchase unsalted, raw pistachio nuts without the shell.
When processing the pistachios in the food processor be careful not to over process them into pistachio butter.
Sifting the pistachio meal is key in this recipe. The cake made with pistachio meal is dense, while the cake made with pistachio flour is light and airy.