The pistachio tenerina cake is a very simple and delicious dessert, perfect as a dessert after a meal or for everyday breakfast and snacks. If you’ve tried my recipe for the chocolate tenerina cake, then I recommend trying this all-pistachio version.
A delicious recipe that can be prepared in a few simple steps and is uniquely delectable. Characterized by a crust on the surface and a soft, moist heart after baking. To make it, all you need is pistachio spread, the star of this version.
There is no yeast in this recipe. The other ingredients, in fact, are eggs, sugar, and very little flour. A result that melts in your mouth! Curious to discover how to prepare it? Then let’s go to the kitchen together, because the pistachio tenerina cake will be ready in a click!
If you are interested in other pistachio dessert recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 339.53 (Kcal)
- Carbohydrates 38.74 (g) of which sugars 33.78 (g)
- Proteins 7.02 (g)
- Fat 17.73 (g) of which saturated 0.93 (g)of which unsaturated 1.84 (g)
- Fibers 0.32 (g)
- Sodium 40.72 (mg)
Indicative values for a portion of 81 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup oz pistachio spread
- 4 eggs
- 1/2 cup oz sugar
- 1/3 cup oz all-purpose flour
- pistachio spread (as needed)
- pistachio crumbs (as needed)
Tools
- Electric Mixer
- Mixing Bowl
- Springform Pan 8-inch
- Sieve
Steps
First, separate the egg whites from the yolks and beat the yolks with sugar using an electric mixer until you get a light and frothy mixture. Then add the sifted flour and mix with a hand whisk to get a smooth and lump-free mixture.
Then add the pistachio spread and continue mixing with the whisk until well combined. The mixture will be slightly grainy. This is normal due to the higher presence of solids than liquids, and this is how the dough should be at this point in the recipe. Separately, beat the egg whites until stiff peaks form using an electric mixer. Add a spoonful of beaten egg whites and mix to loosen the dough.
Then add the remaining egg whites and mix with a spatula, moving from top to bottom, to prevent deflating the mixture. You will need to obtain a smooth and homogeneous dough. There is no yeast in this recipe. It is the well-beaten egg whites that will slightly inflate this cake.
Next, pour the mixture into a springform pan with a diameter of 8 inches lined with parchment paper. If you prefer, you can also use a square mold of the same size.
Then bake the cake in a preheated oven at 350°F (180°C) for 30 minutes with a fan setting. If the surface darkens too much during baking, remove the cake, cover it with aluminum foil, and continue baking. To check if the cake is done, insert a toothpick into several points of the cake. If it comes out dry, the cake is done. Otherwise, continue baking for the necessary time.
As soon as the cake is done, take it out of the oven and let it cool. Then remove it from the mold and place it on a serving plate. Spread a little pistachio spread, some crumbs, and serve.
Storage and Tips for Pistachio Tenerina Cake
The pistachio Tenerina cake can be stored for 2 or 3 days in a cool, dry place, covered with a glass dome.
FAQ Questions and Answers for Pistachio Tenerina Cake
Can I replace the pistachio spread with powdered sugar?
Sure, you can choose between both options. The spread is simply to give a more pronounced flavor, but you can choose based on your preferences.
