You will find pistachio cream among the jams and spreads at the supermarket.
If you don’t have a piece of parchment paper this large, simply line the bottom of the cake pan with a circle of parchment paper and line the sides with a strip of parchment paper 3 inches (7.5 cm) high, letting it rise above the edge of the pan.
Don’t stray far from the oven during the final minutes of cooking. It’s possible that the cake will be brown enough before the oven reaches 450°F (230°C). The cake is ready when it’s nicely browned, even a bit black, and the centre is still wobbly.
