Pairs well with Pistachio Caprese Cake
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Pistachio Caprese Cake
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A pistachio twist on the classic Caprese cake, combining pistachio flour and paste for a rich, nutty dessert.
00:30:00 total
Serves 6
medium
Dessert Various
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Ingredients
- pistachio flour - 200g (for a 20 cm diameter mold)
- pistachio paste - 150g (crema di pistacchio)
- seed oil - 150g (neutral oil such as sunflower or similar)
- eggs - 2 (separate yolks and whites)
- granulated sugar - 130g (for mixing with yolks)
- icing sugar - watch the video to see (for decoration)
- pistachios - watch the video to see (for decoration in the center)
Instructions
- Prepare egg whites: Separate the egg whites from the yolks. Whip the egg whites until stiff peaks form and set aside.
- Mix yolks and sugar: Add granulated sugar to the egg yolks and whisk until the mixture is light and creamy.
- Add pistachio paste and oil: Incorporate the pistachio paste and seed oil into the yolk mixture, mixing well.
- Add pistachio flour: Add pistachio flour to the mixture and blend thoroughly with a whisk.
- Combine with egg whites: Gently fold the whipped egg whites into the pistachio mixture until fully combined.
- Bake: Pour the batter into a 20 cm diameter mold and bake in a preheated oven at 170°C (338°F) for about 30 minutes.
- Cool and decorate: Allow the cake to cool completely. Decorate with icing sugar and place pistachios in the center.
