There is only ever one reason to peel a pistachio: that reason is to bake the most seriously glamorous Pistachio & Raspberry Cake.
There is no other reason.
It is fiddly as hell.
I do promise you that the effort is worth it and I totally recommend this recipe for all of your weekend baking needs. I will be baking this up daily at Foodies Festival Alexandra Palace 27th-29th August! Aside from tasting delicious, that combination of pistachio green and raspberry pink is so pleasing to the eye that it delights all of the senses.
The full method to make this cake is laid out for you in the recipe but I wanted to share my top tips for peeling pistachio nuts.
- Buy SHELLED and unsalted pistachio nuts – believe me, you will not want to shell the nuts as well.
- Put the nuts in a bowl and cover with boiling water from the kettle. Allow the nuts to soak for 10 minutes.
- Drain the nuts into a sieve.
- Squeeze each nut so that the lime green inside pops out of its shell. Some will be more resistant than others.
It won’t be the end of the world if you don’t bother with this stage but, my goodness, will you notice the difference!
Happy baking. As always, I would love to know how you get on with this recipe and all of my recipes. You can comment in the box below or get in touch via social media – I’m on Facebook, Twitter, and Instagram as @restorationcake which you should definitely follow for all the latest.