Italian Pistachio Olive Oil Cake by Erin Swanson | Pastry Arts

Ingredients

• 440 g pistachio flour
• 160 g almond flour
• 32 g cornstarch
• 1 1/2 g kosher salt
• 500 g granulated sugar
• 4 g orange zest
• 12 whole eggs, room temperature
• 280 g unsalted butter, softened
• 56 g extra virgin olive oil
• 5 g pistachio extract
• 280 g chocolate, 66%
• 56 g milk chocolate
• 476 g heavy cream
• 300 g blood orange puree
• 5 whole egg yolks
• 6 g orange zest
• 150 g granulated sugar
• 60 g lemon juice
• 2 g kosher salt
• 100 g unsalted butter, cold
• 435 g heavy cream
• 3 g lemon zest
• 3 g orange zest
• 170 g white chocolate
• 300 g milk, divided
• 15 g cocoa powder
• 8 g cornstarch
• 13 g confectioners’ sugar
• 50 g chocolate, 66%