Pistachio meringue cake with citrus, candied kumquats, & cardamom caramel sauce
Cakes
This is an easy and versatile nutty cake that makes use of the egg whites you might have left over after making ice cream or Hollandaise. Pistachios are delicious in this cake, but you could easily substitute hazelnuts or walnuts if that’s what you have on hand. It’s great with a variety of winter citrus, too. The combination of these flavors reminds me of something I’d eat in Sicily or North Africa. <br /> <br />The cake is topped with a basic salted caramel sauce flavored with cardamom that is designed to be pourable straight from the fridge. This makes it easy to stir it into coffee, pour over ice cream, or eat from a spoon. Simply omit the cardamom if you’re looking for a basic salted-caramel sauce. <br /> <br />To get the most volume from your egg whites, be sure that the mixing bowl has no film of fat in it and that there are no bits of egg yolk in the whites. <br /> <br />Reprinted with permission from Taste & Technique by Naomi Pomeroy. © 2016 Ten Speed Press. <br />
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