Pistachio Nut Cake

Ingredients

• the yolks of two eggs
• the yolks of eight eggs
• the whites of four eggs
• the remaining four whites
• six ounces of sugar
• half the potato flour
• the pistachio nuts pounded to a paste

Method

1. 1

   Beat the sugar and the yolks of eight eggs well together until creamy.

2. 2

   Sprinkle in half the potato flour while beating, then add the whites of four eggs whisked to a stiff froth.

3. 3

   Add the rest of the flour and the remaining four whites beaten to a froth, then the pistachio nuts.

4. 4

   Bake in a slow oven.

5. 5

   For icing, mix the whites of two eggs with lime juice and six ounces of sugar until smooth, then spread on the cake and set in the oven for a minute.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 246. The excerpt below is the record exactly as published.

istacbio nut cake. , , a j xi. • \.l c potato flour, and the same weight or pistachio nuts blanched and skinned. Beat up the sugar and the yolks of eight eggs well together with an egg whisk or with a fork, until the mixture assumes a white creamy appearance. Sprinkle in (beating the mixture all the time) half the potato flour, and add the whites of four eggs whisked to a stiff froth. Then put in, in the same manner, the rest of the flour, the remaining four whites beaten to a froth, and lastly the pistachio nuts pounded to a paste in a mortar. Bake in a slow oven. Meanwhile put the whites of two eggs into a basin with a little lime juice and six ounces of sugar

Cook this with the app: pantry check, scaling, and the assistant.