Pistachio Cake

While I am enjoying drinking my kefir, I got to wondering what effect it has on baking. Its profile as partially fermented and probiotic intrigued me enough to look around online where I discovered it can be substituted for buttermilk in, say, cornbread, which I have half a mind to make later int he week to go with a gumbo I've been thinking of making. But then this pistachio sweet treat came along that looked like an excellent compliment to all of our Middle Eastern leftovers this week. J declared it one of the best things I've ever made, and it was up there in my book too. Making this was also an experiment in how well the VitaMix grinds nuts.. pretty good.. so not just for soups, smoothies and hummus-making anymore.

1 c shelled, unsalted pistachios
1 t baking soda
1/2 t salt
6 eggs, separated
>1 c sugar
3/4 c kefir
1/2 c evoo

Preheat the oven to 300 degrees F. Toast the pistachios for about 10min.

After removing the pistachios increase the oven temp. to 350 F

Once the pistachios have cooled, rub them between the folds of a clean kitchen towel to remove the skins. I didn't do this very aggressively either and some skin on the pistachios is not a problem. Grind them finely in a food processor. Some large pieces may be left and it is fine to leave them as it is, this adds a bite to the cake after it is cooked.

Add flour, baking soda, and salt and mix in a separate bowl.

In a clean vessel, beat the egg whites to soft peaks. Add 3/4 cup of sugar and beat it to
stiff peaks. Transfer to a separate bowl.

Using the same beater,beat the egg yolks with the remaining half cup sugar till it is a pale yellow color. Add olive oil and yogurt and mix well. Then using a spatula, fold in the flour.

Lastly fold the egg whites, Do this gently using a spatula. The eggwhites add to the fluffiness of the cake and so when mixing be gentle so as not to flatten the egg whites.

Pour the batter into a 10inch buttered springform pan and bake for about 40 to 50 min.
Mine took the whole 50 minutes and then some. Insert a toothpick to see if the cake is ready. If the toothpick comes out clean, it is ready.

Let cool. Serve with honey and chopped pistachios or as it is.

Thanks to the blog Salt and Pepper and the website fooddownunder for theme and variations.