1 cup unsalted butter or margarine
3/4 cup granulated sugar
1 tsp. salt
3 large eggs
2 cups all-purpose flour
3 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. ground cinnamon
1 1/3 cups ground pistachios
3/4 cup dry red wine*
1/2 cup whole shelled pistachios
Confectioners' sugar, optional
Preheat oven to 350 degrees F.
With an electric mixer, beat butter with sugar and salt until mixture is creamy and light-colored. Beat in the eggs one at a time.
In a separate bowl, mix flour with cocoa powder, baking powder, cinnamon and all but 2 tablespoons ground pistachios. Stir this mixture alternately with wine into the butter mixture to obtain a thick batter. Fold in whole pistachios.
Butter a 7 or 8 cup (8" or 9" wide) ring mold, or tube pan. Spoon batter into pan. Bake at 350 degrees F for 35 to 50 minutes or until a toothpick inserted into center comes out clean.
Cool 10 minutes then gently invert cake from pan onto a serving plate. Sprinkle with the remaining ground pistachios. If desired, dust top of cake with confectioners sugar.
Makes: 12 servings
*NOTE: An alcohol-free red wine or red grape juice can be used instead of the dry red wine in this recipe, if desired.
I made this lovely cake in a cake pan by Nordic Ware, called the "Fleur De Lis" pan.
Source: Recipe adapted by Diana's Desserts from FSA Foods
Date: May 3, 2002