3 oz. coarse grain rice flour
8 oz. unsalted shelled pistachios – skins removed as much as possible. I like to use about half-and-half untoasted bright green for color and half toasted for flavor
3 oz. all purpose flour
1 tsp. baking powder
good pinch salt
6 oz. extra virgin olive oil
4 oz. barely melted butter
4 whole eggs
9 oz. sugar
zest of 1 lemon and 1 orange, plus juice of one half lemon
9” springform pan, placed on baking sheet
Bake at 300F for approximately 70 minutes. Cake will remain soft and a toothpick may not come out completely clean, but it will firmly set. 200F is a good temperature target. Use the jiggle test primarily. Do not remove from pan until completely cool, at least 2 hours.
Combine rice flour, pistachios, flour, baking powder, and salt in food processor and process until finely textured but still about chunky.
Mix barely melted unbroken butter with olive oil.
Whip eggs in kitchen mixer with a balloon whisk, gradually reaching high speed while slowly adding sugar. Whip on high for three minutes to ribbon stage. Turn speed to medium and very slowly add oil/butter mixture as if making aioli – be sure to maintain the emulsion, but it may collapse depending on the butter, but that is ok. Add juice, zest, and then gently fold in pistachio mixture from food processor. Pour into well buttered springform pan and bake as indicated above.