Pistachio Cake
gateau hobza baskutu (pistachio cake) 
 
the success of this lovely gateau depends on a lengthy beating of the 
eggs. have all your ingredients out and ready to use so that the cake 
can be quickly assembled and baked. it is the perfect cake to serve 
with tea or coffee. 
 
1/4 lb.  (roughly 1 cup) roasted unsalted pistachio nuts
1-1/2 cup  sifted cake flour
2 tsp  baking powder
1/3 cup  blanched almonds, toasted
6 large  eggs, at room temperature
2-1/2 cup  sifted confectioners' sugar
1/4 cup  butter, melted and cooled to room temperature
1/4 cup  water
2 Tbsp  fresh lemon juice
2 Tbsp  orange flower water
 
preheat oven to 350 degrees. butter a 10-inch spring-form pan or a 
10-inch cake pan. 
shell the pistachios, then grind them finely with a food processor, 
blender, blender, or rolling pin. lightly mix ground pistachios into 
the flour, along with the baking powder. set aside. finely grind the 
toasted almonds that will be used as a topping, and set them aside 
also. 
using an electric mixer, set on medium speed and beat the eggs 2 to 3 
minutes. sprinkle in 1/2 cup sugar. raise speed to medium-high and 
beat eggs another 8 to 10 minutes, until they are thick, 
light-colored, and doubled or more in volume. 
 
when eggs are thickened, sprinkle over them and gently fold in the 
flour-nut mixture, using a spatula or wooden spoon. once the flour-nut 
mixture is lightly incorporated into the eggs, drizzle over and 
quickly fold in the melted butter. immediately pour gateau batter into 
the greased cake pan and place in preheated oven. bake 25 to 30 
minutes, until the gateau is cooked through and golden brown on top. 
while gateau is baking, make sugar syrup. mix remaining sugar with 1/4 
cup water in a small saucepan. place over low heat and stir constantly 
until sugar dissolves, and all lumps disappear. keep thick syrup warm. 
remove gateau from oven when done. while still warm, turn out and 
place browned side up on a cake rack. brush top of cake first with 
lemon juice, then with orange flower water. pour over as much of the 
sugar syrup as desired. sprinkle liberally with ground almonds. 
 
serve gateau at room temperature. 
 
serves 8-10. 
 
 
>from the hammamet-sheraton hotel 
 
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http://www.sudairy.com/mer/recipes.html 
 
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(ID: 11059) Mirror: rec.food.recipes: Sat, Aug 30, 2003


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