Collect all ingredients, wash hands and get an apron on.
Preheat oven to 180*C.
Grease and line 26cm springform pan.
Step 2 Place the pistachio nuts and flour into a food processor and process until the nuts are finely ground. The flour helps the nuts to grind evenly.
Add the baking powder and ground almonds and pulse till just combined.
Separate 6 eggs.
Grate an apple.
In a separate bowl beat the egg whites to soft peak stage.
Step 4 In a separate bowl beat the egg whites to soft peak stage then add the extra sugar and beat to firm peak stage.
Gently fold the egg whites into the nut mixture in two batches.
Place the mixture into the prepared pan and bake for approximately 50-60 minutes until cooked through.
To serve, dust the cake with a little icing sugar and serve slices with a dollop of marscarpone and a little mint.
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