(Recipe slightly adapted from Ottolenghi Test Kitchen: Extra Good Things, by Yotam Ottolenghi) 

Ingredients

1 tbsp. unsalted butter, for greasing

1 1/4 c. (170 g.) unsalted raw pistachios

2/3 cup (80g.) almond meal

1/4 teaspoon salt

3 large eggs, plus 1 large egg yolk

1 cup (200g.) granulated sugar

2 tsp. vanilla extract or vanilla bean paste

1 tsp. finely grated lemon zest

1/3 cup (40g.) sliced almonds

For serving:

1 1/4 c. (296 ml) cold whipping cream

1 tbsp. mascarpone cream

1 tbsp. confectioners’ sugar

1 tsp. vanilla extract or vanilla bean paste

1/2-pint fresh strawberries or raspberries, rinsed and patted dry

Directions

1.     Preheat the oven to 375°F. Grease a 10-inch round tart pan and line with a piece of parchment paper large enough to cover the bottom and sides with a little bit of overhang (don’t worry if it’s not perfect). Use any extra butter to grease the top of the parchment paper as well.

2.     Put the pistachios into a food processor and blitz until you have fine crumbs, roughly the size of couscous or bulgur wheat. It won’t be as smooth as the almond meal. Put this, the almond meal, and salt into a large bowl and mix well to combine.

3.     Put the eggs, yolk, granulated sugar and the 2 tsp. vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 2-3 1/2 minutes, until well aerated and light in color. This will help develop the crackly crust you want. Using a rubber spatula, gently fold in the lemon zest and pistachio mixture until just incorporated — don’t overmix it. Pour it into the prepared tart pan and sprinkle evenly with the sliced almonds. Place on a flat baking sheet and bake for 35 minutes, or until a skewer inserted through the center comes out clean. Remove from the oven and let the cake cool completely in the pan.

4.     When ready to serve, put the cream into a bowl and whip it with an electric beater or in a stand mixer fitted with whisk, until just starting to thicken. Add mascarpone cream, confectioners’ sugar, and vanilla. Continue beating until it thickens more, but hasn’t reached the peak phase (like a thick sauce).

5.     Use the lining paper to lift the cake from its pan and place on a wooden board, with the paper attached. Pull away at the paper to expose the sides. (Note from Jenny: You can also remove the paper and transfer it to a platter, as long as you do it carefully.) Don’t worry if the cake cracks a little; this just adds to its charm. Dust the surface with the extra confectioners’ sugar. Slice, and accompany each slice with a tbsp. or two of whipped cream, and a handful of berries.

Makes 8 servings.