Pistachio cake from Smitten Kitchen by Rose Carrarini and Yossy Arefi and Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • yaxattax on June 01, 2024

    This sunk for me, I think due to the “shortcut” FP method. I may try again with a more traditional creaming method. There is a reason the creaming method was developed: consistency. Flavor was excellent! Used 1/8 tsp almond and 1/4 tsp rose water. About half pistachios were salted so I halved the salt. Used 3/4 tsp baking powder instead of a heaping 1/2 tsp

  • hirsheys on December 23, 2019

    My sister made this tonight - it's wonderfully light and has a great nutty flavor. That said, we all decided that the lemon in the glaze clashed a bit. In the future, I'd just make a plain simple syrup or leave the nuts off the top entirely. Worth making again for sure.

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