Oat, pistachio, and amaretti cake without added fats: seems impossible, right? And yet, this cake is just like that: soft, fragrant, and light, made with simple and genuine ingredients, and especially quick thanks to the Bimby! But you can easily make it with electric beaters or by hand: the batter is really easy!
No butter, no oil, just oat flour, a handful of chopped pistachios, and some amaretti to give that special homey flavor. Perfect for starting the day with a smile or for accompanying tea with friends!
As you know, I love making breakfast pastries and try to use minimally processed ingredients, and this time I decided to focus on what I had in the pantry, like oat flour, pistachios, and amaretti, which allowed me to significantly reduce the sugar I would have had to add.
And so, to these ingredients, we will just add eggs and in a few minutes, we will have made a oat, pistachio, and amaretti cake without added fats, soft and super fragrant.
READ THE F.A.Q. AT THE BOTTOM OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 1.75 oz amaretti
- 2.1 oz chopped pistachios
- 3 oz sugar
- 7 oz oat flour (or all-purpose flour)
- 1/2 packet baking powder
- 1 tbsp plant-based milk (if the batter is too thick)
- 1 pinch fine salt
- powdered sugar
Tools
- Kitchen Robot Bimby TM6
Steps
Preheat the oven to 356°F static mode or 347°F fan-assisted.
Pour the eggs and sugar into the bowl. Close the lid and measuring cup and mix for 3 minutes at 98.6°F speed 4.
Weigh the sifted flour with the baking powder.
Insert the chopped pistachios into the bowl.
Pour into the bowl the powders, pinch of salt, and coarsely crumbled amaretti. Mix with measuring cup for 20 seconds at speed 4.
Clean the edge of the bowl with a spatula and add the tablespoon of milk if necessary. (10 seconds speed 4)
Grease and flour the mold, pour the batter, and decorate with chopped pistachios. Bake at 356°F for about 20/25 minutes (check with a skewer). Unmold the cake when cold and decorate as desired with a little powdered sugar.
If you don’t have a Bimby, take the eggs out of the refrigerator at least half an hour beforehand, then beat them well with the sugar (frothy batter) for 5 minutes. Gradually add the other ingredients, mixing with a spatula or electric beaters at low speed until all the ingredients are well incorporated. For baking, proceed as above.
Storage:
It keeps well under a glass dome for 3-4 days. In warmer periods, you can keep it in the fridge. And yes, it can also be frozen: slice it and put the slices in an airtight container.
FAQ (Questions and Answers)
Can I use another type of flour instead of oat?
Of course! You can replace it with whole wheat flour, or even with a gluten-free flour, as long as it has a good capacity to absorb liquids. Oat flour, however, gives a rustic flavor and a particular texture, so it’s worth trying!
Can it be made without amaretti?
Yes, you can omit them or replace them with dry biscuits like digestive, or with chopped almonds and a hint of bitter almond essence to mimic the taste of amaretti.
Is it suitable for those on a diet?
It is certainly a lighter cake compared to many others because it contains neither butter nor oil and has little sugar. If you want to make it even more “fit,” you can reduce the sugar a bit, not decorate with powdered sugar, or use a natural sweetener, and control the portions. But as always, it’s all about the quantity!
Can I add something to the batter?
If you want, yes! Lemon or orange zest, a handful of dark chocolate chips, or a teaspoon of cinnamon would be great. If you want to make it a bit more moist, you can also add a tablespoon of yogurt instead of milk.
