Pistachio Cake

Name: Pistachio Cake
Yield: serves 10 to 12
Ingredients: 1 1/2 cups sugar; 3/4 cup water; 1 tablespoon lemon juice; 2 tablespoons rose water; 5 eggs, separated; 1 cup superfine sugar; 1 1/2 cups pistachios, ground finely; 1/3 cup pistachios, chopped very coarsely; To serve: 3/4 cup clotted or heavy cream (optional)

By Claudia Roden

December 9, 2011

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Photo by Chelsea Kyle

This moist, nutty cake soaked in syrup is a modern pastry. Make it at least two hours before you are ready to serve it so that the syrup has time to soak in. You can buy unsalted, shelled pistachios in Middle Eastern and Asian stores.

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