PISTACHIO CAKE
Slices of this unusual cake, which contains neither flour nor butter, are a
beautiful green color.
1 1/2 cups 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
Preheat the oven to 350°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 25-35minutes, 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.
Makes one 9-inch cake Prep: 30 min .. Cooking: 25-35 min .. Level: 1 .
Keeps: 3-4 days
Readers Digest The Ultimate Soup Cookbook
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