280 g sugar
100 gr of liquid cream
80 g butter
220 g flour
70 g of pulp pistachios
6 g of baking powder
A handful of chopped pistachios
In a bowl, whissk the eggs and sugar.
When the mixture begins to whiten, add the warm cream and the pistachio paste.
Incorporate the sifted flour, then the baking powder.
Add the melted butter. The dough should be smooth and shiny.
Line the cake tin with parchment paper.
Pour the dough into the mold and sprinkle with chopped pistachios.
Bake for 5 minutes at 200 ° C, then about 35 minutes at 155 ° C (or depending on your oven)
Check the doneness of the cake by pricking it through the heart with the blade of a knife: if the blade is clean, the cake is sufficiently cooked. Unmould and let cool.
Adapted from bromabakery.com