Mint And Black Pepper Loaf With Pistachio Topping
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Mint And Black Pepper Loaf With Pistachio Topping
  Mint    Pepper    Loaf    Pistachio    Toppings  
Last updated 6/12/2012 1:00:15 AM. Recipe ID 23349. Report a problem with this recipe.
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      Title: Mint and black pepper loaf with pistachio topping
 Categories: Taste
      Yield: 4 Servings
 
      1 c  Butter
  2 2/3 c  Sifted flour
      5 tb White Creme de Menthe
      2 ts Black peppercorns, crushed
     10    Egg whites
        pn Salt
    1/2 ts Baking powder
  1 1/3 c  Sugar, plus 4 tablespoons
    3/4 c  Coarsely ground pistachio
           Nuts
 
  Pre-heat oven to 350 degrees. Butter a 10-inch loaf pan and dust with
  flour.
  
  Cream butter with 1 1/3 cups of the flour until light and fluffy.
  Beat in Creme de Menthe and black peppercorns until well-incorporated.
  
  In a bowl, blend 8 of the egg whites, the salt and the baking powder.
  Beat until the egg whites hold soft peaks. Continue beating, adding 1
  1/3 cups of sugar, a tablespoon at a time, until the egg whites are
  very stiff.
  
  Stir 1/4 of the egg white mixture into the creamed butter-flour
  mixture, blending thoroughly with a wooden spoon. Pour this mixture
  back over the remaining egg whites. Start sprinkling in the remaining
  1 1/3 cups of flour while gently folding the butter-flour mixture
  into the egg whites. The less the mixture is manipulated, the lighter
  the cake will be.
  
  Pour into prepared pan. Bake for 40 minutes. While baking, mix
  together the pistachio nuts, the 2 remaining egg whites and the
  remaining 4 tablespoons of sugar. Remove the loaf from the oven after
  30 minutes. Spread the pistachio nut mixture over the top. If the
  loaf has cracked at all on top, let the pistachio mixture seep into
  the cracks. If the loaf hasn't cracked, make a few shallow slits on
  top to let the pistachio mixture seep in. Continue baking until a
  cake tester comes out clean, and the loaf is starting to pull away
  from the pan (about 20-30 minutes). Turn out on a rack and let cool
  for one hour.
  
  The lightness, dryness and low-sweetness of this pound cake is
  perfect for lightly sweet Champagne.
  
  Yield: 12 servings
  




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Recipe ID 23349 (Apr 03, 2005)

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