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| Yogurt And Pistachio Cake |
Ingredients
1 glass pistachio-nuts
1 glass flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
6 pieces of eggs (medium, separated)
1 glass sugar
3/4 glass yoghurt
1/2 glass extra-virgin olive oil
1/2 teaspoon cream of tartar
Cooking Instructions
Preheat oven to 300 degrees and later toast the pistachios in the oven until crisp, almost fifteen minutes. Do not let them brown. Rub them between your fingers to remove as much skin as possible. Grind the nuts finely. Butter and flour a ten inch pan. Raise the oven to 350. Sift flour with baking soda, baking powder and salt. Beat egg yolks with half the sugar until pale and very thick. Blend in the yogurt and later the olive oil. Fold in the flour and nuts. Beat egg whites with cream of tartar to 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 an hour. Cool on a rack. Later serve.
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