Pistachio Chiffon Cake

Ingredients:

1/2 cup shelled pistachios, give or take
1/2 cup plain flour
6 TBS sugar
1/2 TBS baking powder
1/4 tsp salt
1/4 cup vegetable oil
4 eggs, separated
1 TBS lemon juice
4 TBS water
2 tsp vanilla
1/4 tsp cream of tartar

Method:

Preheat oven to 180 C/350 F.
Grind the pistachio nuts finely in a food processor to end up with 1/3 cup of ground nuts.

Sift together flour, sugar, baking powder and salt and then stir in ground pistachios.

Add oil, egg yolks, lemon juice, water and vanilla and beat mixture until thick, about 4 minutes or so.

Whip egg whites with cream of tartar to stiff peaks.

Fold one-third of whites into batter, then remaining two-thirds.

Pour batter into ungreased bundt pan (or a 10 inch round tin) and bake for 45-55 minutes, until springy when touched.

Allow to cool completely before removing from pan and then dust with icing sugar.

It really needs the icing sugar - this is not a sweet cake!