Preheat oven to 350 degrees Fahrenheit on convection

Pistachio Cake

Using an electric hand mixer or small stand mixer, add pistachio oil, eggs, and sugar to the bowl and blend until fluffy for about 2 minutes. Add ground pistachios, milk, vanilla paste, pistachio syrup, lemon zest; mix until combined. Fold in flour, baking soda, and salt until mixture is fully combined.

Bake in a medium 6-portioned Bundt pan. Spray pan well with non-stick spray and pour in the cake mixture. Place pan in the oven for 15-18 minutes or until a skewer can be inserted into the cake and come out clean. Once cakes are finished, let cool for about 10 minutes before inverting cakes onto a cooling rack.

White Chocolate Ganache

A double boiler is needed. Place a pot of water on stove top on medium heat until simmering. Place a large enough bowl on top of pot, it should fit well into the pot without going fully in or touching the simmering water. While the water is heating to temperature, place pistachios in a pot, add the heavy cream; let simmer for 10 minutes. Then turn mixture off and let steep for 15 minutes or until pistachio flavor is distributed throughout the cream. Once water is simmering and the pistachio cream is done, place white chocolate chips and cream into a bowl and over the pot of water, gradually melt the chocolate until smooth. Once chocolate is smooth, remove from the heat, and fold in butter to allow for a glossy finish.

Assembly

Cake is best served warm. Add to oven at 400 degrees Fahrenheit on a small baking tray for 1 minute or until warm. Add warm pistachio ganache to the top of the cake, until glazed. Serve with pistachio ice cream.