643656 Mon Aug 10 20:08:23 -0700 2009 4 31 Home Cooking 0 4935206 In order to add a bit of texture to a Genoise, I am considering adding some ground pistachios. I looked at a few recipes, and they all add the nuts to the flour before folding the flour into the batter. My problem with this is that I sift the flour over the batter, and so the nuts would get sifted out. So instead, I was thinking of beating the nuts into the batter after it has reached the ribbon stage. I realize that it may deflate the batter a bit, but I am not making a layer cake, so a slightly denser Genoise is not a problem. Does anyone see any other problem with what I am thinking of doing ? Mon Aug 10 20:08:23 -0700 2009 13143 souschef 1 4935248 sounds fine to me as long as you fold them in *gently* Mon Aug 10 20:28:26 -0700 2009 4935206 103920 goodhealthgourmet 1 4935251 I think beating the nuts into the batter after ribbon stage would deflate the batter quite a bit, not just a little. My suggestion is to sift the flour over the batter, then sprinkle the ground on top of the flour, then fold. Make sure the nuts are grind very fine. You can also mix the flour and nut together, then use a spatula and sprinkle the mixture over the batter. I sprinkle 1/3 at a time folding lightly after each. I find that works very well.. Mon Aug 10 20:29:19 -0700 2009 4935206 10756 PBSF 1 4938522 Thanks for the responses. I think I'll use the folding method as opposed to beating. Tue Aug 11 19:52:39 -0700 2009 4935206 13143 souschef 1 4939512 I do this all the time - yes fold it in. This recipe from the Sweet Melissa cookbook is one of my favorites! More fat than a typical genoise and i don't think it would roll, but it is very good. It also shows you one technique for dealing with egg white leavened cake and nuts. http://www.mysweetandsaucy.com/tag/sweet-almond-cake/ Wed Aug 12 08:11:18 -0700 2009 4935206 15001 jsaimd