Pistachio Torte

 

Pistachio Torte

Adapted from Chez Panisse Desserts by Lindsey Shere

This is a version of a recipe that has been in the repertoire of the Chez Panisse pastry kitchen for decades. It was developed in the tradition of European torten, a family of cakes based on ground nuts and containing little flour or other fat. This cake may be prepared ahead and kept at room temperature for a few hours, but it is best served the day it is made.
Ingredients
Cake

11/2 cups pistachios, shelled
1/4 cup cake flour
7 egg whites
6 egg yolks
3/4 cup sugar, granulated
Pinch of salt
1/2 teaspoon cream of tartar
1/4 teaspoon orange rind, finely grated
1 teaspoon orange flower water
Topping

1 cup shelled pistachios
6 tablespoons apricot jam, heated and strained
1/4 teaspoon orange flower water
Pinch of salt
Citrus Compote
2 oranges
6 –7 kumquats
A few drops of orange flower water
Vanilla whipped cream, not too stiff

Directions:
For the nicest possible green color in the finished cake, blanching the pistachios, or removing their inner dark-colored seed coat, is a necessary step. Bring a small pot of water to a boil and add a handful of nuts at a time. Once water returns to a boil, remove nuts with a slotted spoon and rub off seed coat. Dry nuts on a towel, then transfer to a baking sheet and toast in a 300°F oven for about 10 minutes; don't let them brown. Prepare nuts for both the cake (1 1/2 cups) and the topping (1 cup) at the same time.

Butter a 9-inch springform pan; line bottom with a circle of parchment; butter the parchment and dredge with flour, tapping the pan to shake out excess.

Heat the oven to 325°F.

Using a food processor, grind 1 1/2 cups of prepared nuts with flour to a fine meal. In a small bowl, beat egg yolks with half of the sugar until thick and lightened in color. In a large bowl, beat egg whites with salt and cream of tartar into stiff peaks; slowly beat in remaining sugar until they hold stiff peaks again.

Drizzle egg yolk mixture into the bowl with egg whites; grate orange rind over yolk mixture; and drizzle in the orange flower water. 

Sprinkle in 1/4 of pistachio-flour mixture and partially fold everything together. Add another 1/4 of nut mixture and partially fold in; continue until all the nuts are used and the batter is just uniform. Gently scrape batter into prepared pan. 

Bake for 35–40 minutes, or until cake is set and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove pan and cool completely on a rack.

Topping, 

Chop 1 cup of nuts carefully into about 1/8-inch chunks. Stir orange flower water and salt into the warm jam and paint the top and sides of the cooled cake. Pat chopped pistachios into the jam in an even layer.

Citrus Compote, 

Finely grate the zest of one orange into a bowl. Using a small, sharp knife, peel the oranges and release the sections from their membranes into the bowl with the zest, squeezing all juice from the membranes. 

Trim stem ends of kumquats, and slice thinly, discarding seeds as you go. Stir kumquats and a very few drops of orange flower water into the oranges.
Serve slices of cake with a spoonful of the citrus compote on the side and a dollop of softly whipped cream on top.

Keto Cloud Bread

CLOUD BREAD

PREP TIME:

10 MINS

COOK TIME:

25 MINS

TOTAL TIME:

35 MINS

Cloud Bread is an easy to make, light and fluffy bread substitute. These are low carb, under 40 calories each and the perfect way to lighten up a sandwich! Perfect for Weight Watchers and 21 Day Fix approved!

INGREDIENTS

3 large eggs divided
1/8 tsp cream of tartar
3 tablespoons cream cheese or 1/3 cup fat free or light Greek yogurt

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INSTRUCTIONS

Preheat oven to 300 degrees F. Line a pan with parchment paper or a silpat mat.
Mix egg whites & cream of tartar on high speed until stiff peaks form.
In a large bowl mix egg yolks & greek yogurt (or cream cheese) until well combined and smooth. Gently fold in about 1 cup of the egg white mixture until well combined. Add remaining egg whites and fold just until mixed.
Divide egg mixture into 6 equal portions on prepared pan. Spread until about 1/2″ thick.
Bake 30 minutes or until lightly browned. Immediately move to a wire rack and cool completely (at least 60 minutes).
Refrigerate in a sealed container to store.


RECIPE NOTES

Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Basic Marzipan

Basic Marzipan 

This is a great all-purpose marzipan recipe for dipping in chocolate, using in recipes, or forming figurines. Using this as a base, you can color, flavor, or form marzipan into many different candies or decorations. If you're simply looking to eat the marzipan, cutting it into squares is the easiest way to serve it.

Ingredients:

2 cups granulated sugar
2/3 cup water
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
Powdered sugar for dusting

*

Directions:
1. Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.
2. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.
3. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.
4. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.
5. Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy.

6. Stir in the ground almonds and the egg whites, the place back over low heat and stir for 2 minutes more until the mixture is thick. 

7. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch. 

8. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant. 

9. Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.