Pistachio nuts that is!
In another first for me I got to use fresh pistachios in some baking this week. My neighbour J has a pistachio tree and picked some pistachios for me. They have a beautiful pink husk when ripe that is easy to remove revealing the shell and pistachio nut beneath. The fresh nut is more milkly than the dried nut - a bit like pistachio icecream. I decided to make a cake with the pistachios but you could also dry roast them in the oven and just eat them!
Yogurt and Pistachio Cake
1 cup Pistachio Nuts
1 cup plain Flour
3/4 tsp Baking Soda
1/4 tsp Baking Powder
6 Medium Eggs -- separated
1 cup Sugar
3/4 cup yoghurt
1/2 cup Extra Virgin Olive Oil
Preheat the oven to 180c.
Remove as much skin from the pistachios as possible then grind the nuts finely in a food processor.
Butter and flour a 26cm springform tin inch.
Sift flour with baking soda and baking powder.
Beat egg yolks with half the sugar until pale and very thick. Mix in the yogurt and then the olive oil. Fold in the flour and nuts.
Beat egg whites to form soft peaks. Add remaining sugar and beat to firm peaks. White should look shiny and not dry and granular. Gently fold egg whites into the batter.
Pour into the pan and bake 55 minutes or until done. Cool on a rack.
I love your phots Maz. It's strange that green pistachios come in a pink husk...thanks for educating me...I wasn't sure if they were a nut or a legume really.
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