Pistachio Cake (Gluten-Free)

**Jubes**'s Note:

A nice plain cake to serve with coffee. Gluten and lactose free. From a vegetarian cookbook- The Vegetarian Little Big Book FOr a hint on shelling pistachios- see http://news.google.com/newspapers?nid=1960&dat=20021211&id=NbstAAAAIBAJ&sjid=FooFAAAAIBAJ&pg=5554,2867999

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 10

• 1 ½ cups pistachios , weighed without shells (225 grams)
• 1 cup sugar
• 3 large eggs , separated
• 2 teaspoons gratted lemon zest
• 1⁄3; cup cornstarch (cornflour)
• 1 teaspoon baking powder , gluten-free if required for diet
• ½ teaspoon baking soda (bi-carb soda)
• ¼ teaspoon salt

Directions:

1. Preheat your oen to 350°F or 180°C.
2. Well grease a 9 inch/ 23 cm springform round baking pan.
3. Boil a pot of water and then plunge the pistachios in for a quick 30 seconds. remove the pistachios- drain and then rub dry with a clean teatowel/kitchen towel. Peel off the pistachios 'skins'.
4. Place the cleaned pistachios and sugar in a food processer and chop finely.
5. Transfer the mix to a large bowl and add the egg yolks. lemon zest, baking powder, cornstarch, baking soda (bicarb) and the salt. Stir to combine.
6. In a seperate bowl, beat the egg whites until stiff peaks form.
7. Fold the egg whites into the pistachio mixture.
8. Spoon the batter into the prepared pan.
9. bake 20-30 mins or until cooked through. you can use a toothpick or fine skewer to check it comes out clean. Place back in the oven for up to another 10 minutes if required.
10. Cool the cake in the tin for 15 minutes. Remove from the tin and then cool on a wire rack.

Reviews

[AllergyGirl]

I was so excited to make this, but ultimately let down. Don't get me wrong, it's delicious. In fact, in terms of just deliciousness, I would give it 4 stars. But in terms of the amount of effort it requires and the final presentation I only give it 2 stars. That averages the total recipe to about 3 stars. Peeling the pistachio 'skins' was incredibly time consuming. I wished the recipe had more direction on how to do it more efficiently. Finally, even after thoroughly greasing the pan and following the cooking and cooling directions to a tea, my cake fell apart when I tried to remove it from the spring form pan. The outside ring stayed in tack, but the sticky middle wouldn't budge. I ended up just eating that part with a fork, and storing the outside ring for dessert tomorrow.