Thursday, February 14, 2019

California Pistachio Flourless Cake (1976)

  • 2-1/3 cups shelled natural, roasted or roasted salted pistachio nuts
  • 1 cup sugar
  • 2/3 cup butter, at room temperature
  • 5 large eggs, separated
  • 1/2 cup fine dry bread crumbs
  • Citrus sauce (optional)
Coarsely chop pistachio nuts; set aside 1/3 cup for garnish. In a large bowl, beat 3/4 cup of the sugar with butter until creamy. Add egg yolks, one at a time, beating well after each addition. Gradually sprinkle in bread crumbs and chopped pistachios (about 2 cups) and blend well.

Beat egg whites with remaining 1/4 cup sugar until white hold stiff peaks. Stir half the whiles into batter until blended. Folding in remaining whites.

Spoon batter into a greased, flour-dusted 9-inch cheesecake pan with a removable bottom. Bake in center of a 350-degree oven until top is golden brown and center feels set when lightly touched., 40 to 45 minutes. Let cool in pan on a rack. 

Run a sharp knife around the edge of the cake to loosen, then remove the pan sides. Garnish with whole pistachios. To serve, cut into wedges. Makes 6 to 8 servings.

Citrus Sauce
In a frying pan, combine 4 large eggs, 1/2 cup sugar, 1 teaspoon grated lemon peel, and 1/4 cup each of lemon juice, orange juice, and whipping cream. Cook over medium heatm stirring constantly, until mixture thickly coats a metal spoon, about 8 minutes. Gently rub through a fine strainer, and discard residue. Serve warm or cold. Makes 1-1/2 cups.

More "Lost" Sunset Recipes
Cheddar Cheese Soup with Bacon and Almonds (1960)
Chipped Creamed Beef, Southern Style (1931)

(Origin - "the Best of Sunset - Recipes from the Magazine of Western Living" by the Editors of Sunset Books and Magazine, 1976. "The more than 500 recipes... represent the best of Sunset's collection over half a century...")

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