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Ingredients
- 1/2 c. shelled pistachios, (approximately)
- 1/2 c. pastry flour
- 6 Tbsp. sugar
- 1/2 Tbsp. baking pwdr
- 1/4 tsp salt
- 1/4 c. vegetable oil
- 4 x egg, separated
- 2 Tbsp. lemon juice
- 3 Tbsp. water
- 2 tsp vanilla extract
- 1/4 tsp cream of tartar
- Â Â icing sugar, for garnish
Directions
- Preheat oven to 350 F.Grind pistachios finely and measure 1/3 c..
- Sift together pastry flour, sugar, baking pwdr and salt. Stir in grnd pistachios. Add in oil, egg yolks, lemon juice, water and vanilla and beat mix in a mixer or possibly with electric beaters till thick, about 4 min.
- Whip egg whites with cream of tartar to stiff peaks. Fold one-third of whites into batter, then remaining two-thirds. Pour batter into ungreased 10-inch springform pan (or possibly an ungreased bundt pan) and bake for 45-55 min, till springy when touched.
- To Assemble:Allow to cold completely before removing from pan.
- Dust with icing sugar before slicing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 503g | |
| Calories 1509 | |
| Calories from Fat 769 | 51% |
| Total Fat 87.48g | 109% |
| Saturated Fat 11.44g | 46% |
| Trans Fat 1.41g | |
| Cholesterol 744mg | 248% |
| Sodium 2752mg | 115% |
| Potassium 827mg | 24% |
| Total Carbs 146.32g | 39% |
| Dietary Fiber 5.3g | 18% |
| Sugars 83.91g | 56% |
| Protein 36.23g | 58% |
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