Wednesday, July 2, 2008

Sweet Pistachio Cake

Perusing the Weekend Australian magazine for the recipes, as per usual, I came across this interesting pistachio cake. What made it interesting was that all it had was pistachio, egg, sugar, and a bit of lemon juice. Since my girlfriend loves pistachio, I thought I'd give it a go. It turned out very tasty but really really sweet. More of a meringue than a cake, necessarily. I will give the recipe for how I think it should be done next time, so it's not too sweet. Also, contrary to a lot of baked goods, this should not be eaten just out of the oven. I found it MUCH better after spending overnight in the fridge.
Prepare Syrup:
-Mix about 1 cup of sugar with 180ml of water in a pot on high heat, simmer until sugar has dissolved
-Mix in about 1 tbsp lemon juice and 2 tsp (if you've got it) rosewater
-Set aside to cool

Prepare Cake:
-Coarsely chop 50g of unsalted pistachios
-Separate 5 eggs
-In a food processor with 'whipping' attachment, or using an electric beater, whisk together the egg yolks with 200g caster (icing) sugar

-In a food processor, grind 200gm (~1/2lb, sorry - no cups) of unsalted and unshelled pistachios
-Mix the pistachio meal with the whipped sugar and egg yolk-Now beat the egg whites until they turn stuff-Fold the egg-white into the pistachio mixture, not too much (don't blend it together completely)
-Put in a greased round cake tin, lined with baking paper-On top, spread the chopped pistachios
Cook:
-Preheat oven to 350F/180C
-Bake for about 45min-1 hr until nice and golden and firm on top upon pressing
-Poke about 15 holes around the cake and pour in half the syrup
-Taste a bit of the inside and if not sweet enough, add more syrup (make sure you do this and not dump all the syrup in!)
-Set the cake aside for a couple hours or refrigerate overnight and enjoy later with fresh strawberries
Tips:
-As I mentioned before, I changed the recipe to make it less sweet. You could just make half as much syrup or use the same amount of water but less sugar if you want the cake to be moist and gooey on the inside.
-I didn't have rosewater so I used the juice from one mandarin but I could hardly taste it. I would like to try it with rosewater next time.
-Make sure you clean the beater/whipping device in between whisking the egg yolk and the egg white, as fat from egg yolk changes the texture of the egg white firmness, supposedly.
-I didn't line the cake tin with baking paper and it SUCKED to clean. Please do it, you'll thank me later.

1 comment:

ya-ponka said...

hi dear, this looks and sounds phenomenal. yum.