The almond and pistachio cake is amazing, a real treat!!!!! It’s a dessert without oil, without butter, without flour or various starches, and without yeast, it only has eggs, nuts, and sugar!
After just a few minutes in the oven, your house will be filled with a delicious pistachio aroma, something crazy delightful that will enchant your mind as well.
It’s a delicate dessert, very pleasant to serve any time of the day, maybe accompanied by a dollop of whipped cream and it’s very digestible!
On the blog, you can find more recipes with pistachios such as:
CHOCOLATE AND PISTACHIO CAKE
CANNELLONI WITH MORTADELLA AND PISTACHIOS
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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ALMOND AND PISTACHIO CAKE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Moderate
- Preparation time: 30 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Almond and Pistachio Cake Recipe
- 6 egg yolks (medium eggs)
- 3 egg whites (medium egg)
- 3/4 cup sugar
- 3/4 cup pistachios
- 2 cups almonds (blanched)
- 1 lemon (grated zest)
Tools for Almond and Pistachio Cake Recipe
- Kitchen Scale
- Cake Pan
- Blender / Mixer
- Spatula
INGREDIENTS MUST BE AT ROOM TEMPERATURE
For this delicious and fragrant almond and pistachio cake, first separate the egg whites and yolks, placing them in 2 separate bowls.
Beat the egg whites with the electric mixer until stiff peaks form and set aside while moving on to the next step of the pistachio almond cake.
In the other bowl, beat the yolks with the sugar until tripled in volume.
Add finely chopped almonds and pistachios to the fluffy mixture using a spatula with careful motions.
Also add the grated zest of an organic or untreated lemon
Now, gently fold in the previously beaten egg whites using a clean spatula with upward motions.
After lining a 8-inch pan with parchment paper, pour the pistachio and almond mixture in and bake in a preheated oven at 340/355°F for about 30/35 minutes.
Turn off the oven and allow to cool completely before removing and then unmolding the delicate and soft cake with almonds and pistachios.
I must say the aroma coming from the kitchen is intoxicating; the pistachios, even though in a smaller quantity than the almonds, are definitely and pleasantly overwhelming, and I swear … I am intoxicated!!!!!!!!
Enjoy your meal!
Annalisa
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