A beautifully dense, but moist Pistachio Cake lightly sweetened with maple syrup.
• 7 tablespoons unsalted butter
• 1 ½ cups pistachios
• ⅓ cup sweet rice flour
• ⅓ cup + 1 tablespoon arrowroot flour
• ½ cup almond flour
• 1 teaspoon kosher salt (if using regular salt cut back to ½ tsp)
• ¾ teaspoon baking powder
• ½ cup + 1 tablespoon maple syrup
• ¼ cup Three Trees pistachio milk (can also use almond milk)
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon orange blossom water (optional)
Preheat your oven to 350°F. Lightly grease a 9-inch cake pan with butter and line the bottom with parchment.
Place the butter in a small saucepan and cook over medium heat, until it smells nutty and fragrant and is a light brown color. Pour the browned butter into a heatproof container and set aside to cool.
In the bowl of a food processor, add the pistachios, sweet rice flour, arrowroot flour, almond flour, kosher salt and baking powder. Process until the nuts are finely ground and everything is mixed together well.
With the food processor running, pour in the maple syrup, pistachio milk, vanilla extract and orange blossom water (if using) and process until well combined. Stop the food processor and scrape down the sides of the bowl. Then with the food processor running again, add in the eggs, one at a time, followed by the brown butter and mix until everything comes together.
Pour the batter into your prepared pan and smooth with an offset spatula. Bake for 32 – 35 minutes or until the cake is lightly browned and springs back when gently touched.
Let the cake cool in the pan for 10 minutes. Then carefully remove the cake and place on a cooling rack until completely cooled.