Flourless Pistachio Cake.
Flourless Pistachio Cake is something different because usually all you see is flourless chocolate cake… so if you are sick of that you can try this!
Ingredients:
2 cups almonds
1 1/2 cups pistachios
1 cup sugar
1 teaspoon ground cardamom
1 tablespoon finely grated lemon rind
2 eggs
5 egg whites
pinch of salt
Soak almonds in hot water for 30 minutes. Drain. Pre-heat oven to 160C. Grease a deep 22cm (9 inch) round springform cake pan and line with baking paper. Place drained almonds, pistachio, sugar, cardamom and salt in the bowl of a food processor and process until the mixture resembles coarse bread crumbs. Transfer to a large bowl. Add egg, egg white and lemon rind. Mix well. Spread mixture into prepared pan. Smooth the top. Bake in the pre-heated oven for approximately 1 1/4 hours until the top is golden and the cake has started browning around the edges. Remove from the oven and cool cake in the pan.
Serve warm.
INGREDIENTI:
2 bicchieri di mandorle
1 bicchiere e 1/2 di pistacchi
1 bicchiere di zucchero
1 cucchiaino di cardamomo
1 cucchiaio di scorza di limone
2 uova
5 albumi
1 pizzico di sale
Immergete la mandorle in acqua calda per 30 minuti e poi scolate.
Preriscaldate il forno a 160°. Ungete una tortiera di 22 cm e coprite con carta da forno.
Mettete le mandorle, pistacchi, zucchero cardamomo e sale in un processore finquando il composto somiglia a pangrattato grossolano. Aggiungete le uova, gli albumi montati a neve e la scorza di limone.
Infornate per circa 1 ora e 15 minuti. Fate raffreddare nella tortiera altrimenti si romperà quando lo rimuovete.
Servite tiepida.
Follow me on my social networks!
http://instagram.com/worldoftemptations/
https://twitter.com/worldoftempt
