Victorian Pistachio Cake

[Eleanor Rose]

(Public Domain)​

Pistachios were originally imported in the 1880s for Americans of Middle Eastern descent. They were introduced to the rest of America as a snack food about 50 years later. They were usually dyed red to mask imperfections. Pistachios quickly gained popularity and were soon incorporated into a variety of desserts. Pistachio cake is often enjoyed on Easter or as part of a St. Patrick's Day celebration because of its green color, but it's delicious any time of year.

Victorian Pistachio Cake

Ingredients:
1 1/5 cup chopped pistachios
1/4 cup blanched almonds
9 eggs (3 eggs + 6 egg yolks + 6 egg whites)
a bit less than 1 cup sugar
1/3 cup flour

Directions:
Preheat the oven to 320°F and line a springform pan with baking paper.

Grind pistachios and blanched almonds in a food processor until they turn into a paste.

Beat 6 egg whites until stiff.

Combine sugar, 3 eggs, 6 egg yolks and the pistachio-almond paste in a medium-sized bowl and mix until fluffy. Fold in the egg whites and flour. Then pour the batter into the springform pan.

Bake the Victorian pistachio cake for 40 minutes or until a skewer inserted into the middle comes out clean.



This recipe was published in Kochbuch Oder Theoretisch-Praktische Anweisung Zur Bürgerlichen Und Feineren Kochkunst in 1863. Here's a link to the original German recipe.

 

[donna]

This looks good. Be a different cake to have.

 

[Larryh86GT]

I would try it.

 

[gary]

Now I know why they were died red when I was kid. Never liked that red color. Thanks.

 

[WJC]

We'll make it! Since I love pistachios, I'll love this cake! Thanks!

 

[lupaglupa]

Funny to see the cake in the picture so green! Pistachios are one of those foods that have a color associated with them that they really aren't.

 

[Eleanor Rose]

Funny to see the cake in the picture so green! Pistachios are one of those foods that have a color associated with them that they really aren't.

The green is optional if you aren't a fan of food colorings. The Victorian recipe does not call for it. This is just one of the better images I could find in the public domain.

 

[JPChurch]

I love pistachios; I've always got a tupperware bowlful on the kitchen counter. They're fun to crack. Like peanuts in the shell. I've never seen pistachios already shelled and in a bag. I bet those are expensive. I hope someone tries this recipe and reports back. One and 1/5 cup??? why not a "heaping cup" instead?? Do they make pistachio butter like almond and peanut butter??? I always get the natural stuff, no salt/ just nuts and the oil that comes with it. Put the jars on their sides for a day or two and it's much easier to stir up what's inside.

 

[Eleanor Rose]

Do they make pistachio butter like almond and peanut butter???

Pistachio butter is simple to make and I bet you would really like it.

Ingredients:
16 ounces dry-roasted unsalted pistachios (1lb. or 3 ½ cups)
1 teaspoon kosher salt
1 tablespoon honey (Most recipes say this is optional, but I recommend adding it.)
You can spice it up by adding ground cinnamon, ground cardamom or melted dark chocolate.

Directions:
Place pistachios, salt, and honey into a blender. You can use a food processor, but the nuts will take longer to break down. Starting on the lowest speed, blend the mixture until crumbly, about 30 seconds to 1 minute. Increase speed and blend about 3 to 4 minutes until smooth and creamy. Store it in an airtight container and keep it refrigerated.

This recipe makes about 2 cups.

 

[JPChurch]

Thanks!!!!......where can I find a 1 lb. bag/ plastic jar of shelled pistachios???? My local grocery stores only has them in bags still in the shell. I always get the dry roasted unsalted variety, same with my peanuts in the shell. Walmart sells dry roasted no salt shelled peanuts in a 16 oz. plastic jar for $1.79.....cheap and great nuts.

 

[Eleanor Rose]

Thanks!!!!......where can I find a 1 lb. bag/ plastic jar of shelled pistachios???? My local grocery stores only has them in bags still in the shell. I always get the dry roasted unsalted variety, same with my peanuts in the shell. Walmart sells dry roasted no salt shelled peanuts in a 16 oz. plastic jar for $1.79.....cheap and great nuts.

You can order them from Amazon. Walmart also sells them.

 

[donna]

Bumping for pistachio day, Fe. 26. This is a very delightful cake.

 

[MeTheNorth]

View attachment 343319
(Public Domain)​

Pistachios were originally imported in the 1880s for Americans of Middle Eastern descent. They were introduced to the rest of America as a snack food about 50 years later. They were usually dyed red to mask imperfections. Pistachios quickly gained popularity and were soon incorporated into a variety of desserts. Pistachio cake is often enjoyed on Easter or as part of a St. Patrick's Day celebration because of its green color, but it's delicious any time of year.

Victorian Pistachio Cake

Ingredients:
1 1/5 cup chopped pistachios
1/4 cup blanched almonds
9 eggs (3 eggs + 6 egg yolks + 6 egg whites)
a bit less than 1 cup sugar
1/3 cup flour

Directions:
Preheat the oven to 320°F and line a springform pan with baking paper.

Grind pistachios and blanched almonds in a food processor until they turn into a paste.

Beat 6 egg whites until stiff.

Combine sugar, 3 eggs, 6 egg yolks and the pistachio-almond paste in a medium-sized bowl and mix until fluffy. Fold in the egg whites and flour. Then pour the batter into the springform pan.

Bake the Victorian pistachio cake for 40 minutes or until a skewer inserted into the middle comes out clean.



This recipe was published in Kochbuch Oder Theoretisch-Praktische Anweisung Zur Bürgerlichen Und Feineren Kochkunst in 1863. Here's a link to the original German recipe.

Two of my favourites....pistachio and almond..... but that seems like a lot of egg yolks.....will this not taste more like a custard? If you like this, you might like to look into English Bakewell Tarts. They're hard to find in North American bakeries but there are many recipes on the internet.