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Saturday, February 26, 2011

Happy Pistachio Day!!!

According to the Pistachio Fun Facts site, February 26th is recognized by pistachio lovers as World Pistachio Day... Who are we to argue? Oh, I know, as Marion would say, Pistachios are "dear." Now remember, Marion is going to be 91 years young in March so "dear" to her not only expresses a term of affection, it also means, expensive!

Perhaps the following recipe for Pistachio Cake will ease the pain of expense. It contains neither flour or butter. No, I haven't baked it, yet:)



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 tbs. grated lemon zest
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1. Preheat oven to 350°
2. Butter a 9-inch spring form pan
3. Plunge the pistachios into a saucepan of boiling water for 30 seconds.
4. Drain. Rub dry with a clean kitchen towel, then carefully peel off the inner skins.
5. Place pistachios and sugar in a food processor and chop finely
6. Transfer to a large bowl and stir in the egg yolks, lemon zest, baking powder, baking soda, and salt.
7. 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.
8. Spoon the batter into prepared pan.
9. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the cake in the pan for 10 minutes. Loosen and remove pan sides and let the cake cool completely on a rack.
11. Makes 1 9-inch cake

Cakes; 1001 Classic Recipes from Around the World published by The Reader's Digest Association © 2003

Don't forget, tomorrow is National Kahlua Day. What's your Best Drink for Oscar Night? I may just need to try this recipe for Pistachio Cream made with Pistachio Liqueur? How cool is that!

Pistachio Cream
5 oz Vanilla Ice Cream
1 oz Brandy
1 oz Pistachio Liqueur

Or

Pistachio Coffee Liqueur Cocktail

Enjoy!

Resources
1. Pistachio Fun Facts
2. Pistachio Macaroons
3. Pistachio and Lemon Syrup Cake
4. Monin Classic Pistachio Syrup (This Pistachio Syrup seems to have good reviews)

17 comments:

  1. Thank you for this informative post. I love my pistacchios and so nice of youi to share these recipes.
    Rita

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  2. Whew. That was too close for comfort. The Knight loves these nuts... I do not. He just pulled in, so if I hit submit fast enough, there's no chance he'll see your post!

    ;)

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  3. I love visiting you and having fun learning. I also think that pistachio cake looks terrific.

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  4. That is quite original... Wasn't aware of Pistachio cakes and syrups.

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  5. Nice to celebrate the pistachio - I love to eat them roasted and salted but rarely cook with them - this looks like an interesting recipe - especially for the green tinge

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  6. Louise, this is a wonderful cake recipe - I will have to try it, assuming I can find somebody to shell the nuts for me. That's a job I despise, for some reason. Now, the other thing I need to try is that pistachio liquor ...

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  7. Yummy recipe, Louise. And I could eat bags and bags of them. (And have!)

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  8. Oh fabulous! Love the idea of the ice-cream, too!

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  9. Love pistachios and that pistachio cake sounds wonderful!

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  10. It's Pistachios Day ? The Chinese call them "Happy Nuts" (literally) in Mandarin.

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  11. I love pistachio...and did not know that pistachio liqueur existed :-)
    The pistachio cream sounds yummie!

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  12. Dang! I missed it two years running. I loved your post today and really like the way the cake and the cream sound. I hope you have a great day. Blessings...Mary

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  13. Thanks everyone! This was such a fun post to write.

    Funny you should mention it tigerfish I was going to title this post "Happy Nuts."

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  14. I can tell just by reading the ingredients that these would be delish! I love pistachios in just about anything.

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  15. If the pistachio cream is a lot like the pistachio ICE CREAM, then I'm all in for this!

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  16. Jump in Jamie because it sure is!!!

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Through this wide opened gate,
none came too early,
none returned too late.

Thanks for dropping in...Louise

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