Lemon-Ginger Cake with Pistachios

Lemon-Ginger Cake with Pistachios
Photo by Ngoc Minh Ngo

Ingredients

  • 2 ½ tablespoons finely grated lemon peel
  • 16 tablespoons unsalted butter
  • 2 tablespoons crystallized ginger
  • 4 cups all purpose flour
  • 4 large egg whites
  • 7 large eggs
  • ¼ cup natural unsalted pistachios
  • + 16 more ingredients
    • 24 tablespoons unsalted butter
    • 2 ½ tablespoons finely grated lemon peel
    • 1 ½ teaspoons fine sea salt
    • 1 cup blackberry preserves
    • White chocolate curls
    • ¾ cup sugar
    • 2 teaspoons unflavored gelatin
    • 2 ¼ cups sugar
    • 1 1/3 cups whole milk
    • 3 tablespoons sugar
    • ¼ cup water
    • 4 large egg yolks
    • 5 teaspoons ground ginger
    • 1 tablespoon baking powder
    • 8 large egg whites
    • 1 cup fresh lemon juice

Whisk eggs and yolks in large bowl. Combine lemon juice, butter, and sugar in medium metal bowl. Set over saucepan of simmering water; stir until sugar dissolves. Gradually whisk hot lemon mixture into egg mixture. Return mixture to bowl set over water; whisk constantly until mixture thickens and...

View full recipe at Epicurious

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