Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 cups Flour
2 teaspoons Baking powder
1/2 teaspoons Baking soda
1/2 teaspoon Salt
1/2 cup Melted, cooled butter or margarine
1 cup Sugar
6 Eggs, separated
3/4 cup Milk
3/4 cup Chopped, natural American pistachios
1/2 cup Currants
2 tablespoons Grated lemon peel
2 tablespoons Grated orange peel
Mix flour with baking powder, baking soda and salt. Using wooden spoon, beat butter with sugar. Beat in egg yolks until smooth. Mix in flour mixture alternately with milk. Mix in pistachios, currants and citrus peels. Whip egg whites until stiff; fold into batter. Turn into a well-buttered 2-quart crown-type ring mold or pudding mold sprinkled with sugar. It is best to use a mold that has a tube in center. It should be only about two-thirds full. Place tight-fitting lid on mold or tightly close with foil. Place on rack in bottom of kettle that has 1-inch boiling water in bottom. Cover kettle and steam over simmering water for 1 hour 20 minutes or until a pick inserted into center comes out hot and nearly dry. Remove lid from mold. Cool 10 minutes then loosen around edges and around center tube with long bamboo pick. Gently invert onto rack. Serve warm or cool with Sabayon Sauce.