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\n ![\"Pistazienkuchen](\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\")
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![\"Pistazienkuchen](\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2017\/01\/pistazienkuchen4-web-1024x683.jpg\")
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Pistachios are a really fine thing, if they didn’t always make me so addicted! Once I open one of the delicious things, the others are no longer sure of their existence. Like a nose bear, I rummage through the already opened shells until I find one after all. But don’t worry – I don’t grunt \ud83d\ude09
Most of the time I don’t find any more anyway – when I eat pistachios I develop an enormous efficiency – like squirrels or hamsters.<\/p>\n\n\n\n
My mother used to open every single pistachio by hand for this pistachio cake. Now you’re probably thinking that I’ve been lurking next to it all this time, waiting for my chance to steal some pistachios? Right and wrong!<\/p>\n\n\n\n
I stood next to it and wanted to steal some, but then my father would always come out of the blue and steal them from me again… We were both immediately expelled from the kitchen. Well, luckily there was this fantastic pistachio cake.
Unfortunately, we only got the salted pistachios in the shop, so we first had to wash off the salt and spread the pistachios on a cloth to dry before they were ground.<\/p>\n\n\n\n
By the way, I know this pistachio cake in different variations. While my mother always makes it with lemon zest and a lemon glaze, my grandmother uses oranges. But both flavour the cake with rose water – only the dosage is different. I like the aroma of rose water very much – but too much of the water is not good for this cake.<\/p>\n\n\n\n
You want to know what to expect from this pistachio cake? First your palate meets the lemon and then you feel the rather nutty texture and finally the rose blossoms – try it \ud83d\ude09<\/p>\n\n\n\n
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