Pistachio White Chocolate Cake

This cake is amazing..  A grown up cake I might add. I got inspired to make this cake because my brother loves pistachios and it was his birthday recently. I thought white chocolate would go well with the pistachios and boy does it! As a confirmed chocoholic white chocolate is seldom my go to fix. But let me tell you it is an amazballs combo. Make this cake for a friend or loved one and they will be thrilled. I also made this for my cousin for his birthday this past weekend. I pared it with my homemade chocolate ice cream.

Make this for your favorite birthday girl or boy and it's a party!

Ingredients

8 oz. shelled pistachios, ground in a food processor
8 oz. premium white chocolate, ground in a food processor
6 oz sweet butter (1-1/2 sticks) softened
1/2 cup sugar
4 large eggs separated

Softened butter for the pan, about 2 TBS.

Method

Preheat the oven to 350 degrees. Butter liberally and flour a 9-10" cake pan with a removeable bottom or cut a piece of parchment to fit the bottom of a 9-10" cake pan. Butter the sides liberally, make an x on the bottom, place the parchment on the x and press. Butter liberally and flour the top of the parchment.

Cream the butter and half of the sugar together in an electric mixer. Add the egg yolks and cream together until thoroughly combined.

Add the ground pistacios and white chocolate and mix thoroughly. Place the mixture in a separate large bowl. 

Clean and dry the mixer bowl. Place the egg whites in the mixer bowl with the whisk attachment.

Add a pinch of salt. Beat the whites on high until they begin to be frothy. Slowly add the remaining sugar until the whites are stiff but not dry. Fold the whites gently into the pistachio mixture. Place the batter into the prepared pan. Place into the middle of the preheated oven. Bake for about 1 hour until

the cake is firm and springs back when it is touched in the center and pulls away from the sides of the pan. Let cool for about 20 minutes. Remove the cake from the pan. ( Let the sides drop from the pan).

You can leave the bottom on.

Cool the cake completely, dust with confectioners sugar. Serves 15-20. Serve with homemade or store bought ice cream.

Recipes, writing and photos by Karen Pickus 2012

Courtesy Karen Pickus 2012