Pistachio Cakes with Cherry Rum Sauce and Pistachio Brittle By: Chef Lauren Mitterer

Rating: 
Yield: 
Six to eight servings.
Ingredients: 

Pistachio Cakes
2 ounces Dates, chopped
1 1/2 ounces Dried Figs, chopped
1 cup Water
1 teaspoon Vanilla
1 teaspoon Baking soda
4 ounces Butter
1 1/4 cup Sugar
1 Egg
1 1/2 cup plus 2 Tablespoons Flour
1/2 teaspoon Baking powder
1/2 teaspoon Salt
1 cup Pistachios, Ground

Cherry Rum Sauce:
1 cup Dried Cherries
2 cups Orange Juice
1 Cinnamon Stick
1 ounce Dark Rum

Pistachio Brittle:
1 cup Water
1 cup Sugar
1 cup Pistachios, shelled

Instructions: 

For the Cake:
Combine dates, figs and water in a saucepan and bring to just a boil. Let cool completely then add baking soda and vanilla. In a separate mixing bowl cream butter and sugar, slowly add egg and then alternately add flour mixture and date mixture. Add pistachios last. Once added make sure to scrape the sides of the bowl to incorporate all ingredients.

Prepare individual 3” ramekins or muffin tins with cooking spray. Coat ramekins or tins with sugar. Bake at 350 degree oven until form to touch and toothpick comes out clean,
approximately 25-30 minutes.

For the Cherry Rum Sauce:
In a sauce pan, place cherries, orange juice, rum, and cinnamon stick, bring to a boil then reduce to a simmer until cherries are tender and the juice has reduced by half, remove cinnamon stick. Remove from heat and cool until needed.

For the Pistachio Brittle:
In a saucepan add 1/2 cup water and 1 cup sugar. Cook until caramel becomes amber color, then add 1 cup shelled pistachios. Carefully pour onto parchment lined baking sheet. Let cool completely. Break into large pieces by hand.

To Assemble:
Turn out cakes from ramekins. Place individual cake on dessert plate. Pour Cherry Rum Sauce over each cake and garnish with Pistachio Brittle.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!