Italian Pistachio Cake
* 6 eggs, separated
* 9 oz (250 grams) granulated sugar
* 2 tablespoons (30 ml) plain white or Italian type 00 flour
* 2 teaspoons (10 ml) baking powder
* 1/2 teaspoon (2.5 ml) salt
* 12 oz (350 grams) finely chopped pistachio or other nuts
* 1/2 pint (300 ml) double cream
* Extra whole pistachio nuts for decorating
1. Pre-heat the oven to 180�C (350�F) Gas mark 4.
2. Grease and line a 9 inch (23 cm) deep, round cake tin.
3. Beat together the egg yolks and half of the sugar until thick and
creamy.
4. Sift together the flour, baking powder and salt, then mix into the
egg yolk mixture.
5. Gradually beat in the remaining sugar.
6. Fold in the nuts.
7. Whisk the egg whites until stiff then fold into the mixture.
8. 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.
9. Turn out and cool on a wire rack.
10. Before serving, whisk the cream until stiff.
11. Spread on top of the cake and decorate with the whole pistachio
nuts. Serves 10-12.
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