Sicilian Pistachio Cake

Ellen: Many liquor stores have Galliano in the 1 oz "airplane size" bottle, cheap & just right sized. My online research returned results recommending Sambucca (anise flavored liquer) as Galliano sub. Galliano does have some anise notes nut is not anise pure so I'm thinking Sambucca might overwhelm this. There is also a pistachio liquer, Verdenoce (@$40), that could be great in this. Or Monin makes a Pistachio syrup (@$7 - like the kind for coffee) alcohol free.

This is a flourless cake that is kosher for Passover. Use potato not cornstarch, unless you don't observe the ban on kitniyot. It's delicious.

Delicious. There's no need to fold in the nut mixture by hand. Just reduce the speed on your mixer as much as possible and use the whisk to incorporate the nut mixture into the egg mixture. Much easier and more thorough. My cake rose perfectly.

Considering the flavor profiles of the Strega & Galliano I would be tempted to go with another anise-type like Anisette or, my favorite, Pernod. With Pernod you might have to increase the sugar a bit since it isn't as sweet as the others. I expect the Green Chartreuse would be the most interesting of the lot with its color and herbal intensity, but why buy a bottle just to have 2 Tablespoons for this cake?

Are the pistachios in this recipe raw, blanched or roasted?

I made this cake with almond flour and the result was excellent. The cake was light, not too sweet and delicious. You could drizzle lemon juice w/confectioners sugar on it and put some sliced or chopped almonds as a finishing touch but even plain is lovely. (Drizzle: 2T fresh lemon juice to 60gms 10X sugar. Stir then drizzle in random pattern.)

I ordered the pistachios mentioned in this recipe from Gustiamo. We're talking about roughly $60 worth of those pistachios in this cake. I hate money as much as the next person, and try to part with it as quickly as possible when it comes my way. BUT: speaking as someone who has tasted these pistachios, I'm not sure a cake is where their virtues will be on best display, except maybe on top...? Bottom line: this recipe is one of those moments where you shouldn't sweat the details.

Remove the baking powder completely and separate your eggs. Follow instructions only using egg yolks. Beat egg whites til soft peaks form, then gently fold into egg yolk and pistachio mixture as a final step before pouring into pan and baking. The whipped whites should create enough air for a decent sponge cake without the use of leaveners.

Made as written & used Galliano for liquer. Was, well, a 'piece of cake' to make & delicious. Basically a sponge cake made with pistachio 'flour', the texture as expected. Lightly sweet, subtly flavored & nice green-ish color. Used Iranian pistachios (Iran & US vie for 1 - 2 spots in world production) at only $8/lb (shelled) at Middle Eastern market. Good color & flavor & closer in texture to Sicilian ones at fraction of cost. Serve BLD. Keeper.

Robbie: I made this cake & I'm not sure OJ is what you'll find works best as a non-alcohol substitute. Cake has not much sugar in it & liquer adds more sweetness than OJ will. Plus I'm not sure you want the orange zest to compete with the pistachios as flavor star. Monin, the people who make flavored syrups for Italian sodas & coffee, make a Pistachio one that should work here. (@ $7/bottle). Or you might use 2TBSP simple syrup and a little Pistachio extract.

I would also like to know if the pistachios should be raw or roasted. Does it matter?

I made this for a Sicilian friend and he swooned! I didn't have to change anything although I'm gluten free but did use half pistachios and half almonds, Cointreau and poured a light lemon glaze over. Delicious!

A tasty cake. I used plebian pistachios from Trader Joe's and green chartreuse. I also roasted the pistachios and added some salt to the cake. Although I'm sure the chartreuse affected the outcome, I found it difficult to detect its complex notes. Next time, I'd poke a few holes in the cake and massage in a tablespoon or two right after baking. This made an elegant New Year's Eve dessert accompanied by a scoop of lemon sorbet.

I made this using roasted pistachios and Galliano. I enjoy licorice and liked this cake. Not a big hit with everyone else; which I am inclined to attribute to limited palate rather than substandard recipe. It was easy, not terribly expensive (pistachios from typical grocer) and the texture was lovely. Will try again subbing Limoncello for the Galliano. If I make again with Galliano (for a different crowd) I think I might add a little orange zest.

I found this to be a disappointing waste of expensive pistachios. Dry and eggy and does not showcase pistachios at all. Had my doubts re lack of extra fat, and there's also a lack of sugar, not much going for it.