Italian Pistachio Cake
From midgelet 15 years ago
- 45 minutes to make
- Serves 10
Torta al Pistacchio , a yummy Italian nut filled cake
Ingredients
- 6 eggs, separated shopping list
- 9 oz (250 grams) granulated sugar shopping list
- 2 tablespoons (30 ml) plain white or Italian type 00 flour shopping list
- 2 teaspoons (10 ml) baking powder shopping list
- 1/2 teaspoon (2.5 ml) salt shopping list
- 12 oz (350 grams) finely chopped pistachio or other nuts shopping list
- 1/2 pint (300 ml) double cream ( may tint, pale green with food color ) shopping list
- Extra whole pistachio nuts for decorating shopping list
How to make it
- Pre-heat the oven to 180°C (350°F) Gas mark 4.
- Grease and line a 9 inch (23 cm) deep, round cake tin.
- Beat together the egg yolks and half of the sugar until thick and creamy.
- Sift together the flour, baking powder and salt, then mix into the egg yolk mixture.
- Gradually beat in the remaining sugar.
- Fold in the nuts.
- Whisk the egg whites until stiff then fold into the mixture.
- Pour the mixture into the prepared tin and bake in the oven for about 45 minutes until well risen, golden and firm to the touch.
- Turn out and cool on a wire rack.
- Before serving, whisk the cream until stiff.
- Spread on top of the cake and decorate with the whole pistachio nuts.
- Serves 10-12.
The Rating
Reviewed by 10 people-
Yummy!!!
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