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1
Heat the oven to 350F.
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2
Combine the pistachio paste and glucose in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low for 2 to 3 minutes, until the mixture turns into a sticky green paste.
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3
Scrape down the sides of the bowl with a spatula.
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4
On low speed, add the egg whites one at a time, being careful not to add the next egg white until the previous one is completely incorporated.
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5
Stop the mixer and scrape down the sides of the bowl with a spatula after every 2 to 3 egg whites.
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6
Once all of the egg whites have been incorporated, you will have a snotty green soup in your mixing bowl.
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7
Right on.
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8
Add the confectioners sugar and almond flour and, on low speed, paddle them in for 2 to 3 minutes, until the mixture thickens.
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9
Stop the mixer and scrape down the sides of the bowl.
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10
Stream in the pistachio oil and heavy cream and paddle on low speed for 1 minute.
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11
Stop the mixer and scrape down the sides of the bowl.
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12
Add the flour, baking powder, and salt and paddle on low for 2 to 3 minutes, until the batter is super-smooth and slightly more viscous than your average American box cake batter.
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13
Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a Silpat.
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14
Using a spatula, spread the cake batter in an even layer in the pan.
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15
Bake for 20 to 22 minutes.
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16
The cake will rise and puff, doubling in size.
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17
(This cake will become spongy, unlike any of our butter-based cakes, as it has so many egg whites in it.)
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18
At 20 minutes, gently poke the edge of the cake with your finger: the cake should bounce back (like said sponge), and it should be slightly golden brown on the sides and pulling away from the sides of the pan ever so slightly.
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19
Leave the cake in the oven for an extra 1 to 2 minutes if it doesnt pass these tests.
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20
Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (dont worry, its not cheating).
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21
The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.
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22
In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
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23
If you substitute 150 g (1 1/2 cups) blanched almond flour for the flour, this becomes a gluten-free cake!
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24
Almond flour can be found online, at Whole Foods, or you can make it yourself: In a food processor, grind blanched almonds down to a powder!
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25
Grapeseed oil can be subbed for the pistachio oil, but part of the toasted-pistachio depth of flavor will be lost.
