- 165g pistachios
- ⅓ cup gluten-free plain flour
- 200g dark chocolate
- 165g unsalted butter
- 4 eggs, separated
- 1 cup caster sugar
- 1 tsp natural vanilla extract
- ½ tsp cream of tartar
- icing sugar, to serve
1 Preheat oven to 180°C. Arrange the nuts on an oven tray and bake for 8 minutes, until crisp and aromatic. Set aside to cool completely, then combine in the bowl of a food processor with the flour and grind until a coarse crumb forms. Set aside.
2 Combine the chocolate and butter in a heatproof bowl and set over a saucepan of barely-simmering water and heat gently, until melted smoothly.
3 Place the egg yolks, half the sugar and the vanilla in the bowl of an electric mixer and beat with the whisk attachment on high speed for 5 minutes until light. Meanwhile, whisk the egg whites and cream of tartar until foamy, then whisk to stiff peaks, adding the remaining sugar 1 Tbsp at a time.
4 Fold the chocolate mixture gently into the yolk mixture, then fold in the meringue and pistachio mixture in alternating amounts. Spoon into a lined 24cm cake tin and bake for 35 minutes, until just set. Cool in the tin, then slice and serve while still warm.