Heavy cream, chilled 2 cups
All-purpose flour 1 ½ cups
Baking powder 1 teaspoon
Salt ½ teaspoon
Eggs 3
Granulated sugar 1 cup
Vanilla extract 2 teaspoons
Raw pistachios, finely chopped ½ cup
Powdered sugar for dusting As needed
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9-inch springform or cake pan by greasing and flouring it.
Beat the heavy cream in a large bowl until stiff peaks form, then set aside.
In a separate bowl, sift together the flour, baking powder, and salt until combined.
In another large bowl, whisk the eggs, granulated sugar, and vanilla extract for 2-3 minutes until the mixture turns light and fluffy.
Gradually incorporate the dry ingredients into the egg mixture, mixing just until combined. Gently fold in the whipped cream and chopped pistachios—be careful not to overmix.
Transfer the batter to your prepared pan, smoothing the top evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 15 minutes before removing it from the pan. For a finishing touch, dust the top with powdered sugar and a sprinkle of additional pistachios, if desired.
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