Sicilian Pistachio Cake

Preparation info
  • Serves:

    8 to 10

    • Difficulty


    • Ready in

      35 min

Appears in

By Rose Levy Beranbaum

Published 2009

  • About

Although I wanted to create this cake for The Cake Bible, twenty years ago, blanched bright-green, flavorful pistachio nuts, at least the high-quality ones, were all but unattainable for the home baker. Today, there are some sources for top-quality Iranian, Sicilian, and Californian pistachios that I can recommend (see Pistachios).

On a trip to Sicily,