Torta di Pistacchio 

Pistachio Cake

Serves 8

Ingredients

For the cake

1 2/3 cups raw shelled pistachios - Peel off red skin (see note below)

6 large eggs, separated, at room temperature

Pinch of kosher or sea salt

3/4 cup granulated sugar

Finely grated zest of 1 lemon

Confectioners' sugar, for dusting

For the ricotta cream

1 firmly packed cup well-drained whole milk ricotta, patted dry

2/3 cup heavy cream

½ cup mascarpone 

1/3 cup confectioners' sugar

½  tsp. vanilla paste or pure vanilla extract

Preheat oven to 325 degrees F with a rack in the center. Butter bottom and sides of a 9" springform pan with at least 2 3/4-inch-high sides.

Process pistachios in a food processor in two batches until they are the texture of fine cornmeal. Set aside.

Using a stand mixer with whisk attachment, beat egg whites and salt at low speed to break them up, then raise speed to medium and beat until soft peaks are formed. Increase speed to medium-high and gradually add 6 Tbs. granulated sugar. Continue to beat until medium-firm peaks form. Hand held mixer can also be used. Set aside.

In separate bowl, beat egg yolks with remaining 6 Tbs. sugar at medium speed until they are thick and pale. Approx. 4 minutes. Mix in lemon zest. Using a large spatula, gently fold the egg yolk mixture into the whites. Divide ground pistachios into 3 portions. Gently fold in ground pistachios, folding in each time just until the nuts are well blended.

Spread the batter evenly in the prepared pan. Bake for 40 minutes or until the cake is golden and firm to the touch and pulls away from the sides of the pan. A toothpick inserted near the center should come out clean. Cool the cake in the pan on a wire rack for 20 minutes. Remove the sides of the pan and let cool completely. Transfer cooled cake on its base to a serving platter, or carefully run an angled metal spatula under the cake and slide it directly onto the platter.

Make the ricotta cream

Using a handheld mixer or a stand mixer fitted with the whisk attachment, briefly beat the ricotta on medium speed until creamy. Add heavy cream, mascarpone, 1/4 cup confectioners' sugar, and vanilla paste (or extract) and beat briefly on low to combine the ingredients. Increase speed to medium-high and beat until the mixture begins to thicken. Beat until just stiff.

Assemble the cake

Using a serrated bread knife, slice the cake horizontally into two layers and set aside the top layer. Spread the ricotta cream over the bottom layer. Place the top layer over the filling. Dust with confectioners' sugar and serve.

NOTE: To peel shelled pistachios, place in a heatproof bowl and pour 2 cups boiling water over them. Let sit for MAXIMUM 2 minutes. Any longer and the nuts can get soggy. Drain. Wrap nuts in a clean linen kitchen towel and rub briskly to loosen skins. Peel off any remaining skins with your fingers.  

You can skip this step, but you won’t have as much of the beautiful green color of the nuts. You may have a bit of bitterness with skins on. Some cooks like this flavor contrast.