The pistachio Caprese cake, a reinterpretation of the classic Caprese cake, a dessert well-known in Italy and also in other parts of the world, popular along the Amalfi Coast and the Sorrento Peninsula.
The recipe does not include flour but only unsalted chopped pistachios and potato starch, which gives the cake its softness.
The recipe is sourced from the FATTO IN CASA DA BENEDETTA.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the pistachio Caprese cake:
- 7.75 oz pistachios ground into flour
- 3.5 oz potato starch
- 5 medium eggs (at room temperature)
- 1 shot rum
- 7 oz butter
- 1/2 packet baking powder
- 7 oz granulated sugar
- 1 pinch fine salt
- to taste powdered sugar
Tools for the pistachio Caprese cake:
- 1 Springform pan
- 2 Bowls
- 1 Electric whisk
Steps for preparing and baking the pistachio Caprese cake:
In a bowl, place the egg whites with a pinch of salt and half of the sugar, and beat the mixture.
In another bowl, place the yolks, the remaining granulated sugar, and beat until you have a frothy mixture.
Add the butter, previously melted in the microwave or bain-marie and then cooled, also add the rum and blend these ingredients into the mixture.
Gradually add the pistachio flour, potato starch, and baking powder to the mixture and beat with the electric whisk until well blended.
Lastly, add the beaten egg whites and incorporate them into the mixture with a spatula, using upward movements to prevent deflating the mixture.
Pour the obtained mixture into a 9.5-inch springform pan, previously buttered on the base and around the circumference, then place a disc of parchment paper at the base and flour the circumference.
Level the cake surface well.
Bake in a preheated oven at 340°F for 40 minutes, always do the toothpick test. Once baking is complete, let the cake cool, place it on a plate with the base facing up, and dust with powdered sugar.
