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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Oh, I love this recipe! Not too sweet - totally OK for brunch, a little sumpin-sumpin or, when paired with a nice Sauternes, a lovely dessert. Looks like a long recipe - it's not. Just very specific instructions from those guys at the California Pistachio Commission. Ingredients:
3 eggs, room temperature |
1/2 cup sugar |
1 teaspoon lemon juice |
1/2 cup canned pumpkin |
2/3 cup flour, sifted |
2 teaspoons pumpkin pie spice |
1 teaspoon baking powder |
3/4 cup pistachios, chopped (natural california) |
8 ounces cream cheese, softened |
2 tablespoons butter, softened |
1 cup powdered sugar |
1 tablespoon lemon zest, grated |
1 cup pistachios, coarsely chopped (natural california) |
Directions:
1. Preheat oven to 350 degrees F.
2. Line a 10 x 15 x 1 inch pan with waxed paper or parchment; grease and flour.
3. Beat eggs on high, add sugar gradually until very thick and volume is tripled, about 5 minutes.
4. Fold in lemon juice and pumpkin gently.
5. Sift combined dry ingredients except pistachios over egg mixture; lightly fold into egg mixture.
6. Spread into prepared pan and sprinkle with pistachios.
7. Bake 12 to 15 minutes or until top springs back when lightly pressed.
8. Turn cake out onto waxed paper and trim crisp edges with knife.
9. Working quickly, cover cake with second sheet of waxed paper and roll up from short side, rolling paper inside.
10. Set aside; prepare Pistachio Cream Cheese Filling.
11. Beat cream cheese and butter together with powdered sugar and lemon zest until creamy. Stir in pistachios.
12. When cake has cooled, unroll and spread filling over entire surface.
13. Re-roll cake. Slice to serve.
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