|Unsalted pistachio nuts||1⁄4 Pound, roasted|
|Cake flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||2 Teaspoon|
|Blanched almonds||1⁄3 Cup (5.33 tbs), toasted|
|Confectioners sugar||2 1⁄2 Cup (40 tbs), sifted|
|Butter||1⁄4 Cup (4 tbs), melted and cooled to room temperature|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Orange flower water||2 Tablespoon|
Preheat oven to 350 degrees.
Butter a 10-inch spring-form pan or a 10-inch cake pan.
Shell the pistachios, then grind them finely with a food processor, blender, or rolling pin.
Lightly mix ground pistachios into the flour, along with the baking powder.
Finely grind the toasted almonds that will be used as a topping, and set them aside also.
Using an electric mixer, set on medium speed and beat the eggs 2 to 3 minutes.
Sprinkle in 1/2 cup sugar.
Raise speed to medium-high and beat eggs another 8 to 10 minutes, until they are thick, light-colored, and doubled or more in volume.
When eggs are thickened, sprinkle over them and gently fold in the flour-nut mixture, using a spatula or wooden spoon.
Once the flour-nut mixture is lightly incorporated into the eggs, drizzle over and quickly fold in the melted butter.
Immediately pour gateau batter into the greased cake pan and place in preheated oven.
Bake 25 to 30 minutes, until the gateau is cooked through and golden brown on top.
While gateau is baking, make sugar syrup.
Mix remaining sugar with 1/4 cup water in a small saucepan.
Place over low heat and stir constantly until sugar dissolves, and all lumps disappear.
Keep thick syrup warm.
Remove gateau from oven when done.
While still warm, turn out and place browned side up on a cake rack.
Brush top of the cake first with lemon juice, then with orange flower water.
Pour over as much of the sugar syrup as desired.
Sprinkle liberally with ground almonds.