1. Prepare the Pistachio Meal and Cake Pan

Before you dive into the process, it’s essential to prep your equipment and ingredients.

• Preheat your oven to 350°F (175°C).

• Grease the bottom and sides of your cake pan, and line the bottom with parchment paper, greasing the paper as well. This ensures the cake comes out easily after baking.

• Place your shelled pistachios into a food processor and pulse until finely ground into a meal-like consistency. Be careful not to over-process, as this will turn the pistachios into butter instead of a coarse meal.

• Transfer the pistachio meal to a mixing bowl, then whisk in the baking powder and salt. Set aside.

2. Make the Cake Batter

This is where the magic happens. The combination of egg yolks, sugar, and pistachio meal creates the rich and airy texture of the cake.

• Separate the eggs, placing the yolks in a large mixing bowl and the whites in a separate bowl (preferably metal or glass).

• Add the softened butter and ¾ cup (150g) of granulated sugar to the egg yolks. Beat this mixture with an electric mixer on medium-high speed for about 3-4 minutes until it becomes pale, light, and fluffy.

• Add the vanilla extract and almond extract (if you’re using it) and mix until combined.

• Add the ground pistachio mixture to the egg yolk mixture. Mix on low speed or fold with a spatula until the batter is well combined. It should be thick and dense.

• In a separate bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining ¼ cup (50g) of sugar while continuing to beat on high speed until stiff peaks form. Be careful not to overbeat the egg whites.

• Gently fold one-third of the whipped egg whites into the pistachio mixture to lighten the batter, then carefully fold in the remaining egg whites in two additions. Be gentle to avoid deflating the batter.

3. Bake the Cake

Now it’s time to bake the cake to perfection.

• Pour the cake batter into your prepared pan and smooth the top with a spatula.

• Bake for 30-40 minutes, or until the top turns golden brown and the edges begin to pull away from the pan. A wooden skewer inserted into the center should come out with moist crumbs, but it won’t be completely dry.

• Let the cake cool in the pan for about 15-20 minutes. Once slightly cooled, run a thin knife around the edges of the cake to loosen it. If you’re using a springform pan, release the sides. For other pans, carefully invert the cake onto a wire rack, remove the parchment paper, and flip the cake back to let it cool completely.

4. Prepare the Chocolate Ganache

The chocolate ganache is the showstopper, offering a rich and glossy topping to your pistachio cake.

• Place the chopped chocolate in a heatproof bowl.

• In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer around the edges. Be sure not to let it boil.

• Pour the hot cream over the chopped chocolate and let it sit for 5 minutes to allow the chocolate to melt.

• Whisk the mixture gently from the center outwards until it becomes smooth and glossy.

• For added richness, you can whisk in the optional butter and a pinch of salt.

5. Assemble the Cake and Garnish

Once your cake has cooled and your ganache is ready, it’s time to assemble.

• Place the cake on a serving plate or a wire rack set over parchment paper to catch any drips.

• Pour the ganache over the center of the cake, allowing it to flow down the sides. You can use an offset spatula to spread it evenly if needed.

• While the ganache is still wet, decorate with chopped pistachios and fresh raspberries, if desired.

• Let the ganache set at room temperature or refrigerate for about 30-60 minutes for a firmer finish.

6. Serve and Enjoy!

To serve, use a sharp knife to slice the cake. For neat slices, dip the knife in hot water and wipe it clean between cuts. This cake can be stored in the refrigerator for up to 3-4 days. For the best texture, let it sit at room temperature for 15-20 minutes before serving.