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    You are in: Home / Recipes / Pistachio Torte With Lemon-Cardamom Glaze Recipe
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    Pistachio Torte With Lemon-Cardamom Glaze

    Pistachio Torte With Lemon-Cardamom Glaze. Photo by French Terrine

    1/1 Photo of Pistachio Torte With Lemon-Cardamom Glaze

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    French Terrine's Note:

    One of my favorite desserts to prepare, this recipe is right out of Conde Nast's 1997 publication of PARTIES, page 119. I like it because it is low in gluten and not too sweet. Next time, I will try using gluten-free flour. The cardamom glaze adds a nice surprise.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Make torte: Preheat oven to 375°F and butter a 9-inch springform pan. Line bottom of pan with a round of wax paper and butter paper.
    2. 2
      In a food process or blender finely grind pistachios with 3/4 cup of sugar. Transfer mixture to a large bowl and stir in flour, butter, zest, vanilla, and almond extract. In another bowl with an electric mixer, beat whites with salt until they barely hold soft peaks and gradually beat in remaining 1/4 cup sugar until meringue just holds stiff peaks. Stir one third of meringue into pistachio mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan.
    3. 3
      Bake torte in middle of oven 40 minutes, or until it pulls away from side of pan and top is golden brown. Cool torte in pan on rack 10 minutes. Run a knife around edge of pan and remove side. Invert torte onto rack and remove bottom of pan. Carefully peel off wax paper and cool torte completely. Torte may be prepared up to this point 1 day ahead and kept wrapped well in plastic wrap in an airtight container at room temperature (I have found it also freezes well).
    4. 4
      Make glaze: in small bowl whisk together the confectioners' sugar, lemon juice, and cardamom until smooth. Drizzle over top of torte and let drip down the side.
    5. 5
      Garnish top with chopped pistachios and let glaze set. Recipe suggests serving with ice cream, but I never have.

    Ratings & Reviews:

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    Nutritional Facts for Pistachio Torte With Lemon-Cardamom Glaze

    Serving Size: 1 (94 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 359.0
     
    Calories from Fat 174
    48%
    Total Fat 19.3 g
    29%
    Saturated Fat 8.2 g
    41%
    Cholesterol 30.5 mg
    10%
    Sodium 113.6 mg
    4%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 1.8 g
    7%
    Sugars 33.9 g
    135%
    Protein 6.7 g
    13%

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