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Pistachio cake
Torta di Pistacchi (Pistachio cake using oil and "Pane degli Angeli")
Originated from: Italy
Occasion: Any time & special times
Contributed by: Anna-Maria Benvenuto

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400 grams (about 14 ounces) flour
200 grams (about 7 ounces) sugar
4 eggs
1 glass (6 ounces) vegetable oil
1 glass (6 ounces) milk
80 grams (about 2 2/3 ounces) pistachio nuts, finely chopped
1 packet baking powder (e.g., Pane degli Angeli")
A pinch of salt

For decoration (optional)
200 grams (about 7 ounces) apricot jam
200 grams (about 7 ounces) pistachio nuts, finely chopped


Shell pistachio nuts. Chop them finely.

Beat the eggs with the sugar for a few minutes.

Add the milk, oil and a pinch of salt.

Gradually add the flour.

Work the mixture for 10 to 12 minutes.

Add the baking powder, and mix well.

Place the batter in a well-greased and flour cake pan.

Bake in a 350 degrees F oven till done -- about 40 minutes.


Decorate with apricot jam and finely chopped pistachio nuts.


Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers. The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi

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