6 Eggs; separated
1 1/2 c Sugar
1 1/2 c Flour
1 c Ground pistachio nuts
1 1/2 c Minced flower petals
1 ts Salt
1 ts Baking powder
1 ts Vanilla extract
3/4 c Water
=== COMPOTE ===
1 c Diced apple
1 c Diced pear
1 c Diced nectarine
1 c Diced mango
1 c Diced papaya
1 c Diced pineapple
1 c Blackberries
1 c Raspberries
1 c Blueberries
1 c Strawberries
1 c Pansies
1 c Sugar
1 c Water
1 Cinnamon stick
1 Clove
3 Whole allspice
Mix all dry ingredients except sugar together. In mixing bowl, beat egg
yolks until light in color, incorporating the sugar. Alternate dry
ingredients with water and vanilla until it is all mixed in. Set aside.
Whip egg whites until stiff peaks form and mix half of it into egg yolk
mixture. Then carefully fold in the remaining half until completely
incorporated. Bake at 350 degrees until golden brown and a knife inserted
in center comes out clean. Compote: In sauce pan, mix sugar, water,
pansies, cinnamon stick, clove and allspice. Bring to boil. Reduce heat and
cook until syrup-like. Strain into mixing bowl and mix with fresh fruit.
Serve over Flower Petal and Pistachio Sponge Cake. This recipe yields ??
servings.
Yields
1 servings