Pistachio Olive Oil Cake - flour

Method

• Butter and flour on 9" springform pan and place on baking sheet. Bake cake at 300F for approximately 70 minutes. Cake will remain soft and a toothpick may not come out completely clean, but it will firmly set. 200F is a good internal temperature target. Use the jiggle test. Do not remove from pan until the cake is completely cool, at least 2 hours time. Please note: this cake can be made gluten free by substituting a different gluten-free flour for the wheat flour.
• Method: Combine rice flour, pistachios, flour, baking powder, and salt in food processor and process until a chef Pietro Buttitta, Sicilian pistachio cake medium-fine textured crumb appears but still has a little chunky texture. Make sure it isn't overly uniform as this is "rustic" cake. Mix barely melted unbroken butter with olive oil. In a mixer whip eggs at medium speed while adding sugar. We don't want to over-inflate them whipping to ribbon stage but the sugar should dissolve with minimal foam. Slowly add the butter/olive oil mixture. Mix well but creating an emulsion is not necessary. Add juice, zest, and then gently fold in pistachio mixture from food processor. Pour into well buttered springform pan and bake as indicated above.
• For an easy accompaniment gently simmer sliced peaches or pears with one half bottle of red wine, 2 tablespoons of sugar, 2 cloves and 1 star anise until syrup consistency. Remove star anise and cloves, spoon cooled fruit mixture and syrup onto plate with a bit of whipped cream.