Pistachio, Yogurt and Olive Oil Cake

I have too many books (maybe). For sure I have too many recipe books. And less and less space to keep them.
Please note that this is not a sudden revelation on the way to Damascus, but the result of an infallible formula that takes into account the following factors:

• the total cubic feet available, times the hopes of getting a bigger place one day;
• the total possible recipes, divided by the number of days in one year;
• the difference between good intentions and the cost/time ratio of take-away;
• the average conversion to buy of the emails I receive every week from Amazon, where they tempt me with a Dear Sara, since you bought the fabulous Book on Jams, we thought you may be interested in the latest publication about Cream Puffs.

From whichever side you may want to take it, the formula yields always the same result: I have too many books (maybe). For sure I have too many recipe books. And less and less space to keep them.

With the objective of finding a remedy for this dramatic situation, I came up with the following strategy:
1) Take a random book from the shelf;
2) Open a random page of the aforementioned book;
3) Test the recipe;
4) If the recipe doesn't work, recycle the book by putting it for sale on Amazon(the proceeds cannot be allocated to the purchase of another recipe book);
5) If the recipe works, you're allowed to keep the aforementioned book;
6) In order to maximize the effort, use the final product of the test as subject of your daily post.

Needless to say, the cake under discussion here is the first act of this brilliant strategy. The book it comes from is safe for now, as for me, I may not be yet.


Turkish Pistachio Cake
with Yogurt and Olive Oil
for a 9" diameter spring form

pistachios, unsalted and without the shell 140 gr.
flour 125 gr.
baking soda 3/4 teaspoon
baking powder 1/4 teaspoon
salt a pinch
eggs, room temperature 6
sugar 150 gr.
plain yogurt 180 gr.
extra-virgin olive oil 85 gr.
cream of tartar 1/2 teaspoon
confectioners' sugar for dusting

Toast pistachios in the oven at 300 degrees, paying attention not to let them become too dark. Rub them between your hands to remove as much skin as possible, and then grind them finely.
In a bowl, sift flour with baking powder, baking soda and salt. Beat egg yolks with half of the sugar, until thick and foamy. Add yogurt, olive oil and mix again. Fold in flour and ground pistachios. In a separate bowl, beat egg whites with cream of tartar. When they are thick enough, add the rest of the sugar and keep beating until they are thick and shiny. Gently fold egg whites to the batter, paying attention not to make them go flat.
Pour the batter in a buttered and floured spring form, and bake at 350 for approximately 55 minutes. Let it cool on a rack, dust with confectioners' sugar and serve.