Our take on David Oganowski's Chocolate Truffle Filling
Portugese Clams and Linguica - with pasta

Pistacio Cake...Almond Financier with pistachios...whatever you call it, it's good...

 

Pistacio Cake...Almond Financier with pistachios...whatever you call it, it's good...

Pistachios aren't just for holiday snacking.  After cracking my hundredth salty shell I thought about about the piscachio cakes my mother used to make when I was a little girl.

With that food for thought in my head, I came accross a recipe for Financier when I was looking for something to do with all those egg whites from the Chocolate Truffle Tart I made on Valentine's day.  I had Nick Malgieri's Perfect Cakes on my shelf forever and am embarrased to admit I had never paid much attention to it.  Brown Butter - Hazelnut Financier got my notice.  Below  is what I created with what I had on hand.

  imaPistacio Cake...Almond Financier with pistachios...whatever you call it, it's good...ge from distilleryimage8.instagram.com

 

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.

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