This recipe was obtained from the Internet and modified. It is one of a few special recipes in Food Nirvana for using no or low gluten flour. I am not impressed with the lack of icing or the lack of some green food coloring in the batter, but I'll go with the flow to keep the spirit of making cake that will not provoke an allergic response or other digestive difficulties. Similarly, the use of wax paper instead of parchment paper cut to the size of the interior bottom of the baking pan/dish seems peculiar to me. I will report back with results after I try the recipe.
¾ cup of shelled salted Pistachio nuts
1 cup of no or low gluten flour
2 tsp. of baking powder
1 tsp. of ground cardamom
½ cup of milk
¼ tsp. of vanilla
¾ cup of softened butter
1 cup of sugar
3 large eggs
Preheat the oven to 350°F.
Butter a 13 by 9 inch metal cake pan (or glass baking dish), then line the bottom with wax paper. (Putting butter between the pan/dish and the wax paper is strange. Use some Pam® instead.)
Butter the wax paper and dust the pan/dish lightly with flour.
Pulse the pistachios in a food processor until they are finely ground (be careful not to over process them into a paste).
Add the 1 cup of flour, the baking powder, the cardamom, and the salt and pulse once or twice to mix.
Combine the milk and the vanilla in a measuring cup.
Beat together the butter and sugar in a large bowl with an electric mixer until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition.
Alternately add the pistachio flour and the milk in batches, beginning and ending with flour, and mix at low speed until just combined.
Spread the batter evenly in the cake pan/dish and bake in the middle of the oven until an inserted toothpick comes out clean, about 20 minutes.
Cool the cake in the pan/dish on a wire rack for 10 minutes, then run a thin knife around sides of cake and invert it onto the rack.
Remove the wax paper and re-invert the cake onto a platter.
Cut the cake into squares and serve warm or at room temperature.