Yield12 servings
Unsalted butter for pan
2 ⅓ cups/11 ounces/300 grams shelled pistachios, preferably Bronte from Sicily, plus more for decorating
¾ cup/151 grams granulated sugar
3 tablespoons/30 grams potato starch or 3 tablespoons/24 grams cornstarch
1 ½ teaspoons baking powder
6 large eggs, at room temperature
2 tablespoons Strega, Galliano or green Chartreuse liqueur
Confectioners' sugar
Heat oven to 275 degrees. Butter a 9-inch springform baking pan, line the bottom with parchment and butter the parchment.
Place pistachios in a food processor with 2 tablespoons of the sugar. Process until finely ground, but do not allow to turn into a paste. Transfer pistachios to a bowl, add starch and baking powder and whisk to blend ingredients.
Beat eggs in an electric mixer with a balloon whisk until they start to lighten in color and thicken, a minute or so. Add remaining sugar in 3 portions, beating well after each addition. Beat in liqueur. Continue beating about 6 minutes more until the eggs are very pale in color and as thick as softly whipped cream.
By hand, fold in the pistachio mixture in 3 portions. Pour batter into prepared pan. Bake 50 to 55 minutes until a cake tester comes out clean. Turn off oven and open oven door. Leave cake for 10 minutes. Turn it 180 degrees and let it sit in open oven another 10 minutes. Transfer to a baking rack and allow to cool completely. Dust top with sifted confectioners' sugar and decorate, if desired, with whole or coarsely chopped pistachios. Remove sides of pan. Cake is ready to serve. Slices should lift easily off the parchment.
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