Go back

Australian Melba Toast with Pistachios

topcook.tomathouse.com

Ingredients:

  • Butter, softened, for greasing the pan
  • 1.5 cups flour + extra for dusting the pan
  • 1/4 teaspoon fine salt
  • 1 cup of sugar
  • Finely grated zest of 2 lemons
  • Finely grated zest of 1 orange
  • 4 large eggs
  • 1 cup whole raw pistachios, shelled

Preparation:

  1. Position the oven rack in the middle position and preheat the oven to 350°F (175°C). Grease and flour a 22 x 12 cm loaf pan.
  2. In a bowl, mix flour and salt.
  3. In another medium bowl, rub the zest and sugar together with your fingers until the sugar is fragrant and has a slight citrus flavor. Stir the eggs into the sugar with a wooden spoon. Fold in the flour mixture until you have a smooth, sticky, yet runny dough. Stir in the pistachios. Pour the dough into the prepared pan and lightly smooth the surface with a spatula.
  4. Bake until the cake is lightly browned and pulls away from the sides of the pan, about 40-45 minutes. A wooden skewer inserted into the center of the cake should come out clean, and the cake should resemble a small pound cake. Let it rest for 10 minutes, then remove from the pan and cool on a wire rack for 1 hour.
  5. Wrap the cake in cling film and place it in the freezer for about 30 minutes until it becomes firm.
  6. Preheat oven to 150°C.
  7. Slice the cooled cake as thinly as possible, about 6 to 8 slices per 1 inch (2.5 cm) thick. (To make it easier, score the cake every 1 inch with a serrated knife and use that as a guide.) Arrange the slices on 2 baking sheets and bake until golden brown, 10 to 15 minutes. (Be careful, as the toast may burn quickly.)
  8. Let them cool overnight or for at least 12 hours on a wire rack until crisp, then serve. Store in an airtight jar or other container.

    Note


    The cake can be stored tightly wrapped at room temperature for up to a week or frozen for up to a month. It's best to store the toast in an airtight container, away from moist cookies and cakes. Alternatively, freeze it, double-wrapped in plastic wrap, for up to 1 month. Defrost it in the plastic wrap.

We recommend reading

Units of food weight