Pistachio CakeCarrabba's Restaurant Recipe
8 ounces of pistachios
3/4 cup granulated sugar
2 tablespoons water
1 teaspoon of vanilla
2 tablespoons unsalted butter, room temperature
2 whole eggs
4 large eggs, separated
1 large orange
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
8 ounces powdered sugar
3-4 tablespoons orange juice
A large pinch of saffron threads
To prepare the Cake: Preheat the oven to 350 degrees Shell and blanch nuts for 1 minute in salted boiling water. Dry them on a cookie sheet in preheated oven for 10 minutes. (leave the oven on afterwards) In a food processor, place the pistachios and 1/4 cup sugar, and process until smooth.
Add the water and vanilla and process until mixture becomes a paste.
In an electric mixer, cream butter, and the remaining 1/2 cup sugar. Add the 2 whole eggs and the 4 large egg yolks, one at a time, mixing well with each addition. Add ground pistachio mixture, as well as, the juice and zest of the orange. Combine flour, baking powder and salt and ad to the batter. Then, stir until completely blended. Beat the egg whites in a separate bowl until soft peaks form. Then, fold into the batter.
Pour into a loaf pan that has been lined with parchment paper. Bake for 50 minutes. Remove from the oven. Transfer to a cooling rack, and cool for 15 minutes. Turn pan over and take cake out of pan.
Peel off the parchment paper and turn back over and place on a large plate. Peel and slice oranges into 1/4-inch thick slices. Remove the seeds and set aside in a glass bowl.
To prepare the Glaze: Sift powdered sugar into a small saucepan. Then, add 3 tablespoons reserved orange juice and saffron, and mix well. Set pan over very low heat, and stir constantly, until sugar and and saffron are completely melted and texture is smooth.
To Serve: Pour the glaze over the cake, and let it cool for at least 15 minutes. Then, slice and serve warm with orange slices and pistachios.