Pistachio Cake with Cuvee 20 Gelee

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

 

Ingredients

Pistachio Cake
Non-stick vegetable oil spray
2 cups all-purpose flour plus more
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter at room temperature
1 cups sugar
5 large eggs
2 Tablespoons fresh lemon juice
2 Tablespoons fresh orange juice
2 teaspoons finely grated orange zest
1 teaspoon finely grated lime zest
1 cup shelled, unsalted pistachios, coarsely chopped, divided

Cuvee 20 Gelee
4 sheets or 2 Tablespoons of unflavored powdered gelatin
1 quart of Cuvee 20
1/4 cup sugar

Method:

For gelee, dissolve sheet gelatin in cold water in soft (if using powder dissolve directly into liquid).  Bring sparkling and sugar to simmer in a saucepan, add gelatin and continue to simmer for 2 minutes while whisking the liquid.  Pour into a wide base container until the liquid is about one inch deep.   Cool the liquid until gelatin forms (about two hours) and cut into pieces.
For pistachio cake; Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3" loaf pan with nonstick spray. Dust pan with flour; tap out excess.

Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, approximately 2-3 minutes. Add sugar; beat until well incorporated, 1-2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2-3 minutes. Add dry ingredients; reduce speed to low and beat until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.

Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. (Can be made 1 day ahead. Store airtight at room temperature).

 

Suggested Pairing: