Pistacio Cake...Almond Financier with pistachios.
1 cup Almond Flour
1 cups sugar
1/2 cup Arrowroot
1/2 cup Brown Rice Flour
10 tbsp Soy Garden or butter
2 tbsp Mount Gay Rum
1 tbsp Pure Pistachio Extract
1/4 cup Orange Vanilla Sugar
1 cup large egg whites, about 8 or 9
1/4 cup shelled pistachio nuts, lightly chopped, about 1-ounce
Whipped cream with a dash of green food coloring to top
One 10-inch springform or layer pan, buttered and the bottom lined with a disk of parchment or waxed paper.
Set a rack at the middle level of the oven and preheat to 350 degrees.
In a large bowl stir together flours with 3/4 cup sugar .
Melt the Soy Garden in a saucepan over medium heat.
Continue cooking the butter until it colors slightly, swirling the pan to color it evenly.
Remove from heat, add the rum and extract.
Set aside to cool slightly. In a clean, dry bowl, whip the egg whites and Orange Vanilla Sugar with the salt until they form a very soft peak.
Add the remaining 1/4 cup sugar in a very slow stream, whipping constantly.
Continue whipping the egg whites until they hold a soft peak.
Alternately fold the flour and butter mixtures into the whites, 1/3 at a time.
Begin with the flours and end with the butter.
Pour the batter into the prepared pan or pans.
Smooth the top and sprinkle with the sliced or chopped pistachios.
Bake the financier for about 50 minutes until well risen and golden.
The center of the cake should feel firm when pressed with the palm of the hand.
Cool the financier briefly on a rack and remove pan and paper.
Serve topped with whipped cream or dust very lightly with confectioners' sugar.