New This Month

Two types of squash give this sweet snacking cake incredible moistness and distinctive flavor; pistachios and fennel seeds offer more flavor and contrasting texture.

Source: Martha Stewart Living, March 2001
Servings

Ingredients

Directions

Cook's Notes

Purchase high-quality pistachios, and pick through the nuts for the greenest ones. After roasting, rub the nuts between palms to eliminate as much of the brown skin as possible.

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  • MS10696121
    20 OCT, 2012
    Absolutely amazing.
    Reply
  • sheraphics
    10 JAN, 2012
    Awesome; the most unique flavor.
    Reply

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