Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 cup Shelled, natural American pistachios
1 cup Sugar
3/4 cup Margarine or butter, softened
2 teaspoons Vanilla
1/2 teaspoon Pistachio extract (can be substituted with almond extract)
2/3 cup Unsifted flour
1/2 teaspoon Baking powder
Grind pistachios until fine in food processor or a portion at a time in electric blender. Combine ground pistachios with sugar, margarine, vanilla and pistachio extract in mixing bowl; beat thoroughly until smooth and blended. Beat in eggs, one at a time. Mix flour with baking powder; beat or stir into batter. Turn into 8-inch round cake pan with high sides (or 9-inch round cake pan) that is completely lined with foil. Bake at 300° F., for 1 hour to 1 hour 10 minutes or until a light touch in center springs back and edges of cake are just beginning to pull away from sides of pan. Lift cake from pan by gripping foil; allow cake to cool.