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Fiona Dunlop

Pistachio cake

Gâteau aux pistaches

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
The North African Kitchen
The North African Kitchen

By Fiona Dunlop

Published 2008

  • About

This dessert looks solid but slips down easily after a substantial main course. The traditional, far richer and heavier version uses dried fruit, butter and sugar and the cake is coated in syrup.

Ingredients

  • 350 g (12 oz) shelled pistachios
  • 8–9 egg whites

Method

  1. Preheat the oven to 110°C/225°F/Gas mark ¼. Roast the pistachios for 10–15 minutes. Leave to cool be

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