Pistachio chiffon cake

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Discover this vivid green Pistachio Raspberry Cake featuring layers of beautifully moist pistachio sponge sandwiched with sweet pistachio buttercream and fruity raspberry jam, finished with plump and juicy raspberries, crunchy chopped pistachios and sprigs of fresh mint. Yum!

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I'd like you to meet your new favorite cake: it's (naturally) bright green, loaded with nutty pistachio flavor, and topped with a silky smooth layer of chocolate ganache for good measure. And did I mention it's completely flourless? Made with a mix of pistachio and almond flours, sugar, whole eggs, and fat (in this case

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Greenspan offers a few choices in the recipe: tea leaves or saffron in the batter, salted or unsalted pistachios, orange or tangerine zest, stand mixer (with paddle attachment) or hand mixer. We can never resist saffron, so chose that; it certainly sang in this beauty. If you want to try it with tea leaves, substitute 1 tablespoon of finely chopped leaves for it. We tested the recipe using orange zest, unsalted pistachios and a hand mixer. For the batter, Greenspan’s original recipe calls…

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