Pistachio and hazelnut cake

• 70 g of hazelnut flour
• 60 g of almond flour
• 180 g icing sugar
• 100 g of 00 flour
• 160 g soft butter
• 60 g of pistachio paste (if you don't have it, blend some chopped pistachios or already peeled pistachios with 30 g of icing sugar, then add a teaspoon of seed oil and blend until you obtain a paste)
• 30 ml of oil (I used rice oil, very neutral, or use monthly corn oil)
• 80 g of egg yolks
• 40 g of eggs
• 100 g egg whites
• 30 ml of milk
• 50 g of icing sugar

INGREDIENTS (for the rum glaze)

• a pack of apricot jam
• 180 g icing sugar
• 40 ml of water
• 5 ml of dark rum (I only had white rum, I used this)
• to decorate
• some pistachios (I used chopped pistachios) and some hazelnuts

• Prepare the dough. Work the soft butter with the icing sugar and the almond flour until you get a 'cream'. Add the pistachio paste and then the oil, the egg yolks and the eggs, continuing to beat with the whisk (I put it in a planetary mixer) and finally add the milk.
• Beat the egg whites with the granulated sugar.
• Incorporate the egg whites with a spatula and finally add the hazelnut flour and the flour.
• Preheat the oven to 180°.
• Line the pan with baking paper or grease and flour it.
• Pour the mixture and bake. Cook at 180° for 10 minutes and then lower to 160° and continue cooking for about 30 minutes.
• Meanwhile, heat the apricot jam over low heat.