Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pretty Pistachio Cake
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- #99199
ingredients
1 1/2 cup pistachios
1 cup granulated sugar
3 large eggs, separated
2 tablespoons grated lemon zest
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
directions
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
Plunge the pistachios into a saucepan of boiling water for 30 seconds. Drain. Rub dry with a clean kitchen towel, then carefully peel off the inner skins.
Place the pistachios and sugar in a food processor and chop finely. Transfer to a large bowl and stir in the egg yolks, lemon zest, baking powder, baking soda, and salt.
Beat the egg whites in a medium bowl with an electric mixer at high speed until stiff peaks form. Use a large rubber spatula to fold them into the batter.
Spoon the batter into the prepared pan. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes.
Loosen and remove the pan sides and let the cake cool completely on a rack.
added by
recipequeen
nutrition data
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beer makes batters better, meat more tender, and sauces more flavorful.















reviews & comments
September 30, 2013
To the person who added flour to this recipe, it's a flourless cake actually. It turns out beautiful and dense. Excellent flavor. I recommend trying it the way it's written.
This cake is missing the ingredient of flour, cake flour, etc. There has to be some kind of flour missing from this recipe. I used 1 and 1/2 cups of flour and more egg whites.