Thursday, May 19, 2011

Pistachio Cake




This recipe for Pistachio Cake comes from Epicurious.com. The pistachio flavor is faint, but is complemented by cardamom spice. The combo of the two flavors give the cake an Indian flair.

I followed other readers' comments and decreased the sugar to 3/4 cup, only used 1 cup of pistachios, and decreased the butter to 1/2 cup.

The resulting cake is more of a tea cake, and not your typical fatty, rich, layer cake.

It's dainty.

I topped it with fresh whipped cream, flavored with a bit of raspberry extract, and tinted pink with a drop of red food coloring.

Be warned: Shelling all the pistachios is a pain in the butttttttttt!


(Though the original recipe calls for the cake to be baked in a rectangle pan, I baked it in two 9" round pans for 18 min.)