Pistachio Torte
Submitted by mark_631
Pistachio torte with 2 cups of finely chopped pistachios and breadcrumbs standing in for flour, lifted with beaten egg whites, and topped with a cup of lemon curd. A proper European-style celebration cake.
YIELD
8 - 10 servingsPREP
15 minCOOK
35 minREADY
50 minThis torte uses breadcrumbs instead of flour, and two full cups of finely chopped pistachios carry the weight of the structure. The base is creamed butter and sugar with egg yolks beaten in one at a time, then the breadcrumbs and most of the pistachios mixed through.
The lift comes from the egg whites, beaten to soft peaks and folded in thirds. The first third gets whisked in to loosen the dense pistachio mixture; the rest folds in gently to keep the air you worked to build.
After baking and cooling completely, a cup of lemon curd spreads across the top and the reserved pistachios scatter over. The curd against the nutty, barely-sweet crumb is what makes it.
Baker’s Tips
- Cool the torte fully in the pan for at least an hour before removing the springform sides. The torte is fragile while warm.
- Chop the pistachios finely enough that they integrate into the batter rather than sinking. Coarse chunks settle to the bottom.
- Make the lemon curd a day ahead. It spreads more cleanly when it has had time to set.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Butter and flour a 9-inch springform pan.
In a bowl, cream the butter and 1 cup of the sugar together until light and fluffy.
Add the egg yolks one at a time, beating well after each addition.
Add the bread crumbs and all but a ¼ cup of the pistachios.
Beat 1 minute to combine.
Set aside.
In a separate copper or stainless bowl, beat the egg whites until soft peaks form.
Add remaining tablespoon of sugar and continue to beat until soft dry peaks form.
Whisk one third of the whites into the pistachio mixture to lighten.
Then gently fold in the remaining whites.
Pour into the prepared pan and smooth top with a spatula.
Bake 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.
Cool in the pan on a wire rack for 1 hour.
Remove the sides of the springform pan and continue to cool torte completely.
Spread 1 cup of the lemon curd garnish on top and sprinkle with the reserved pistachios.
Serves 8 to 10
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