Pistachio Caprese Cake

Preparation

1. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Lightly spray an 8-inch round cake pan with baking spray and line the bottom with a circle of parchment paper. Set aside.

2. Whip Egg Whites: In a clean, dry bowl, use a hand mixer or stand mixer to whip the egg whites until stiff peaks form. Set aside.

3. Make Yolk Mixture: In a separate large bowl, whip the egg yolks for about 1 minute. Gradually add the brown sugar and continue whipping for 2-3 minutes, until the mixture is pale, thick, and glossy.

4. Combine Wet Ingredients: With the mixer on low speed, gradually stream in the melted white chocolate and oil until fully combined. Mix in the vanilla extract.

5. Add Dry Ingredients: Using a spatula, gently fold the almond flour and chopped pistachios into the batter until just combined. If using, add the drop of green food gel at this stage.

6. Fold in Egg Whites: Add one-third of the whipped egg whites to the batter and fold gently to lighten the mixture. Carefully fold in the remaining egg whites until just incorporated and no large white streaks remain. Be careful not to deflate the batter.

7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Let the cake cool in the pan for 5-10 minutes. Then, run a knife around the edge to loosen it, invert it onto a wire rack, remove the parchment paper, and allow it to cool completely.

9. Serve: Once cool, dust the top generously with powdered sugar. For extra flair, drizzle with melted chocolate and sprinkle with additional chopped pistachios before serving.