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Pistachio Torte

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Recipe

 

Yield

8 - 10 servings

Prep

15 min

Cook

35 min

Ready

50 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¾ cup butter
room temperature
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1 cup sugar
granulated
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1 tablespoon sugar
granulated
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5 large eggs
separated
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½ cup bread crumbs
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2 cups pistachio nuts
unsalted, finely chopped
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1 cup lemon curd
for garnish
*

Ingredients

Amount Measure Ingredient Features
177 ml butter
room temperature
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237 ml sugar
granulated
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15 ml sugar
granulated
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5 large eggs
separated
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118 ml bread crumbs
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473 ml pistachio nuts
unsalted, finely chopped
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237 ml lemon curd
for garnish
*

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 100363% from fat
 % Daily Value *
Total Fat 70g 107%
Saturated Fat 27g 137%
Trans Fat 0g
Cholesterol 356mg 119%
Sodium 438mg 18%
Total Carbohydrate 27g 27%
Dietary Fiber 7g 28%
Sugars g
Protein 46g
Vitamin A 31% Vitamin C 2%
Calcium 14% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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