Pistachio Torte Recipe

Preheat oven to 350°F. Grease a 9-inch springform pan.

In a food processor, pulse pistachios until finely ground.

In a medium bowl, whisk together pistachios, flour, baking powder, and salt.

Using a stand mixer or hand mixer, cream the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, and then the vanilla extract.

Mix in the dry ingredients until smooth.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool for 10 minutes before removing from the pan and cooling completely on a wire rack.

In a large bowl, whisk the heavy cream and powdered sugar until stiff peaks form.

Spread whipped cream on top of cooled cake.

Garnish with chopped pistachios and serve.