Plum Cake Glaseado de Pistachos y Almendras

Makes one 9×5 loaf

prepPreheat oven to 350°F / 180°C
prepGrease loaf pan with butter
4 oz / 115 g almond flour (first half, for wet mix)	toast almond flour lightly	mix each half with sugar / flour	beat in pistachio paste, oil, yolks, eggs	beat in milk and salt	fold whites and dry mix into batter	bake 350°F / 180°C 15 min, 325°F / 165°C 30 min; chill	glaze, repeat until set; serve
4 oz / 115 g almond flour (second half, for dry mix)
1 cup / 190 g powdered sugar (for batter)
3/4 cup / 100 g all-purpose flour	cream butter with first almond-sugar mix
5 1/2 oz / 160 g butter, softened
2 oz / 60 g pistachio paste
1 tbsp olive oil
4 egg yolks
2 whole eggs
2 tbsp milk
1 pinch salt
4 egg whites	whip whites with sugar to stiff peaks
2 tbsp sugar
13 oz / 370 g peach jam	simmer jam, sugar, water, rum to glaze
1 cup / 160 g powdered sugar (for glaze)
1/4 cup / 40 ml water
1 tbsp dark rum

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