Recipes For Special Occasions!

PISTACHIO CAKE WITH SEMI-SWEET CHOCOLATE GLAZE

7" Tall tube pan and 9" Bundt pan yields 12 slices.

7" Bundt pan yields 8 slices.

I am listing the ingredients for two cake sizes. A 9" and a 7".

This cake has a fantastic flavor and a moist texture. Similar to that of a true pound cake. Of course, it is great served with pistachio ice cream. See recipe.

The cake pan of choice, is a 7" tall by 7" diameter, round bottom tube pan. Alternately, you can use a 9" or 7" Bundt pan, or a standard, 7" or 9" tube pan.

INGREDIENTS FOR CAKE

For 7" Tall and 9" Bundt Pan

3 Cups shelled
pistachio nuts,
toasted.

About 1 Lb. in the shell.

2 1/2 Cups all-purpose flour.

3 4 oz.sticks unsalted butter, room temperature.

2 Cups white granulated sugar.

6 Large whole eggs, room temperature, divided.

6 Yolks, beaten to blend.

6 Egg whites.

1 Cup Milk.

1/4 Cup Triple Sec or Cointreau.

1 Tbs. [slightly-heaping] grated lemon
peel.

1 Tbs. Vanilla

1 Tsp. Cream of tartar.

For 7" Bundt or Std. Tube Pan

1 1/8 [18 Tbs.]Cups shelled pistachio nuts,
toasted.

About 3/8 Lb. in the shell.

1 Cup All-purpose
flour.

4 1/2 Ounces unsalted butter, room temperature.

3/4 Cup white granulated sugar.

2 Large whole eggs, room temperature, divided.

2 Yolks, beaten to blend.

2 Egg whites.

3/8 Cup Milk.

1 1/2 Tbs. Triple Sec or Cointreau.

1 1/8 Tsp. [slightly-heaping]Grated lemon peel.

1 1/8 Tsp Vanilla.

3/8 Tsp. Cream of tartar.

INGREDIENTS FOR CHOCOLATE GLAZE

For 7" Tall and 9" Bundt Pan

1 Lb. Semi-sweet chocolate, chopped.

2 Cups Heavy whipping cream.

For 7" Bundt or Std. Tube Pan

3/8 Lb. Semi-sweet chocolate, chopped.

3/4 Cup Heavy whipping cream.

PREPARATION FOR CAKE

Pre-heat oven to 300°F. Position rack to center of oven.

Lightly butter and flour your cake pan. [Even non-stick.] Reserve.

For 7" tall and 9" bundt pan, grind 1/2 cup nuts in food processor to a fine powder. Do not make nut butter. Reserve.

Coarsely chop remaining 2 1/2 cups of nuts in food processor, using several on/off pulses. Toss with 2 Tbs. flour.

For 7" bundt pan, grind 3 Tbs. nuts in food processor to a fine powder. Do not make nut butter. Reserve.

Coarsely chop remaining 15 Tbs. nuts in food processor, using several on/off pulses. Toss with 1 Tbs. flour.

Cream butter and granulated sugar in mixer work bowl.

Mix in nut powder and remaining flour.

Blend in egg yolks, milk, liqueur, lemon peel and vanilla.

Beat egg whites with cream of tartar until stiff, but not dry.

Gently fold egg whites into batter.

Gently fold-in chopped nuts.

Pour batter into prepared cake pan; do not shake to settle batter.

Bake until golden brown and tester inserted in cake comes out clean, about 90 minutes. Cake will probably crack on top.

When baked, remove cake from oven and cool in pan on rack for about 30 minutes.

Turn cake out, on to rack and cool completely.

Cake may be prepared to this point, one day in advance. Cake may be glazed the next day or simply dusted with powdered sugar to serve the same day.

PREPARE CHOCOLATE GLAZE

Melt semi-sweet chocolate in top of a double boiler, above very gently simmering water.

While waiting for chocolate to melt, bring whipping cream to a boil in sauce pan.

Add boiling cream to chocolate and beat mixture until smooth.

Cool mixture completely, cover and refrigerate over-night.

When ready to glaze, set cake on a cooling rack over a tray or parchment paper.

Warm glaze in top of double boiler, above very gently simmering water. Stir glaze to help it melt. When melted, whisk until smooth and shiny.

Pour glaze over cake, including center tube cavity.

Refrigerate cake until glaze is firm.

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