Here we see Trota in her thrifty, efficient, just-in-time inventory management mode…
Pistachio sponge cake – Torta ai pistacchi
… and you can already sense Salmon’s frustration…
He loves multi-buys, bumper packs and special offers, and having spotted this ‘3 for 2’ on pistachios was ready to stock up big time. Unfortunately, still a bit touchy post ‘Pistachiogate’ (for those with short memories, here’s the link to the recipe that caused a crisis in the cartoon kitchen), Trota was equally determined to buy only what was needed – and the exact quantity. Yes, irresistible force encounters immoveable object (again).
But you can tell that pistachios are a favourite chez Rowe, and this delightfully simple sponge cake really is light and lovely – the perfect accompaniment to a mid-afternoon cuppa.
For an 18cm Ø tin you will need: 110g granulated sugar, 3 large eggs, 150g finely chopped pistachios, 35g plain flour and ½ tsp baking powder.
Separate the eggs and whisk the whites to form stiff peaks. In another bowl, combine the sugar and the yolks and whisk until they become fluffy. Add the pistachios and mix well. Sift the flour and baking powder and incorporate into the egg yolk / pistachio mixture. Finally, fold in the whisked whites (do this gently: you want to keep air in the mix).
Pour into a lined baking tin and bake in a pre-heated oven at 180°C for about 40 minutes; a test toothpick inserted in the middle should come out clean.
If you like decoration, sprinkle a little icing sugar and some pistachios before serving.
Actually, Trota secretly wished she’d gone for that multi-buy: this cake disappeared so quickly that with a little foresight she could have made another one right away and saved a trip to the supermarket…
P.S. The Rowes have come across the My Zero Waste website recently. There’s a bigger picture, of course, but even just buying what we need and not being lured (through short-life multi-buys, for example) into getting more than we can sensibly use is a way to start. Waste not, want not!