A light, delicate cake, perfect with a lemon icing or just dusted with powdered sugar and
served with a side of lightly sweetened whipped cream and fresh berries
You can substitute powdered almonds for the pistachios

Ingredients

1 cup flour
1 cup ground pistachios
1 cup sugar
1 tsp baking powder
1/2 teaspoon salt
1/2 cup water
1/4 cup lemon juice
1/2 cup Eureka Lemon Marmalade
4 egg yolks
1/3 cup vegetable oil
1 1/2 teaspoon vanilla
4 egg whites
1/4 teaspoon cream of tartar

         Optional icing

1 cup confectioners' sugar
         2 tablespoons fresh lemon juice
         1 ½ tablespoons melted butter
         1 teaspoon grated lemon zest

Directions

Preheat the oven to 325°. Prepare a 10" tube pan.

In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center.
Mix the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.

In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased 10-inch tube pan.

Bake 45 minutes, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean. Immediately invert the cake, still in the pan, onto the neck of a wine bottle or a large funnel. Cool completely.

In a medium bowl, whisk together the icing ingredients until smooth.

Remove the cake pan from the bottle. Run a long thin knife around both edges of the cake pan. Invert the cake onto a serving plate and remove the pan. Spread the icing on top of the cake, allowing some of the glaze to drip down the sides.

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© Oct. 2006 Laurence Hauben