Drizzled with orange syrup
or topped with orange buttercream frosting, these individual
cakes make such delicious gifts, but you'll want to keep them
for yourself.
Sponge
Cake with Studded Pistachios
- 6 large eggs, separated
1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar - divided use
1/2 cup orange juice
1 teaspoon grated orange peel
1 1/4 cups all-cups flour
1/4 cup natural California pistachios, finely chopped
1/4 teaspoon salt
Orange Syrup (recipe follows)
1/2 cup natural California pistachios, chopped
- Beat egg whites until
frothy; add cream of tartar and beat at high speed until soft
peaks form. Gradually add 3/4 cup sugar; continue beating until
stiff but not dry. Set aside.
- Beat yolks about 3 minutes
or until very thick and light in color. Add remaining sugar 1
tablespoon at a time; beat until thick. Add orange juice and
peel; blend until smooth.
- Thoroughly combine flour,
finely chopped pistachios and salt; gently fold into egg yolk
mixture until well-blended.
- Fold yolk mixture into
beaten whites. Pour into 6 (5 3/4 x 3 1/4 x 2 1/4-inch) ungreased
pans; cut through batter with spatula to remove air bubbles.
- Bake at 325°F (160°C)
for 25 to 35 minutes or until cakes spring back when lightly
touched. Immediately invert pans on wire racks; cool completely.
- To remove cakes, loosen
around edges of pans with knife.
- Pour Orange Syrup over
cakes; allow to sit until syrup is absorbed.
- Garnish tops of cakes
with chopped pistachios.
Makes 6 small loaves.
Orange Syrup: Combine 3/4 cup each granulated
sugar and water and 1 teaspoon orange peel; bring to boil. Simmer,
uncovered, 2 minutes; cool 10 minutes. Makes 1 cup syrup.
Variation: Orange Buttercream Icing
can be substituted for Orange Syrup. Combine 3 cups powdered
sugar, 6 tablespoons softened butter, 5 tablespoons half-and-half
or milk and 1 teaspoon grated orange peel. Spread about
1/4 cup over top and sides of each cake. Garnish with chopped
natural California pistachios. Makes 1 3/4 cups icing.
Recipe and photograph provided
courtesy of the California Pistachio Board.
