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