Sponge Cakes Studded With Pistachios

Name: Sponge Cakes Studded With Pistachios
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 small loaves
Ingredients: 6 eggs, separated; 1/2 teaspoon cream of tartar; 1 1/2 cups sugar, divided; 1/2 cup orange juice; 1 teaspoon orange peel, grated; 1 1/4 cups cake flour; 1/4 cup pistachios, finely chopped (natural California); 1/4 teaspoon salt; 1/2 cup pistachios, chopped (natural California); 3/4 cup granulated sugar; 3/4 cup water; 1 teaspoon orange peel, grated; 3 cups powdered sugar; 6 tablespoons butter, softened; 5 tablespoons half-and-half; 1 teaspoon orange peel, grated

Submitted by Busters friend

"I was happy to discover a different type of pistachio cake from the California Pistachio Commission. Mmmmmm, pistachios & orange!"

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Ready In:: 50mins
Ingredients:: 16
Yields:: 6 small loaves

ingredients

Sponge Cakes
6 eggs, separated
¹⁄₂ teaspoon cream of tartar
1 ¹⁄₂ cups sugar, divided
¹⁄₂ cup orange juice
1 teaspoon orange peel, grated
1 ¹⁄₄ cups cake flour
¹⁄₄ cup pistachios, finely chopped (natural California)
¹⁄₄ teaspoon salt
¹⁄₂ cup pistachios, chopped (natural California)
Orange Syrup
³⁄₄ cup granulated sugar
³⁄₄ cup water
1 teaspoon orange peel, grated
Orange Buttercream Frosting
3 cups powdered sugar
6 tablespoons butter, softened
5 tablespoons half-and-half
1 teaspoon orange peel, grated

directions

Beat egg whites until frothy; add cream of tartar and beat at high speed until soft peaks form. Gradually add 3/4 cup sugar; continue beating until stiff but not dry. Set aside.
Beat yolks about 3 minutes or until very thick and light in color. Add remaining sugar 1 tablespoon at a time; beat until thick. Add orange juice and peel; blend until smooth.
Thoroughly combine flour, finely chopped pistachios and salt; gently fold into egg yolk mixture until well-blended.
Fold yolk mixture into beaten whites. Pour into 6 (5 3/4 x 3 1/4 x 2 1/4 inch) ungreased pans; cut through batter with spatula to remove air bubbles.
Bake at 325 degrees F. 25 to 35 minutes or until cakes spring back when lightly touched.
Immediately invert pans on wire racks; cool completely. To remove cakes, loosen around edges of pans with knife.
Pour Orange Syrup over cakes; allow to sit until syrup is absorbed.
Garnish tops of cakes with chopped pistachios.
Orange Syrup:
Combine 3/4 cup each sugar and water and 1 teaspoon orange peel; bring to boil. Simmer, uncovered, 2 minutes; cool 10 minutes. Makes 1 cup.
Variation:
Orange Buttercream Icing can be substituted for Orange Syrup. Combine 3 cups powdered sugar, 6 tablespoons softened butter, 5 tablespoons half-and-half or milk and 1 teaspoon grated orange peel. Spread about 1/4 cup over top and sides of each cake. Garnish with chopped natural California pistachios. Makes 1 3/4 cups.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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