Delicious lactose-free pistachio and coconut nua cake, very easy to make with a single-step process in a bowl, without having to separately whip eggs and sugar. In fact, once all the ingredients are added, except for the pistachio cream, we work them together with an electric mixer. But this recipe is so simple that it can also be worked with a simple hand whisk. The recipe, as always, is complete with all photographic steps to facilitate execution and, especially with storage tips and some frequently asked questions that you will find at the bottom after the description. Below, you will also find the recipe for a delicious nua cake I made a few years ago.
#adv
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 8 Minutes
- Portions: 9.5-inch cake pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 medium eggs (medium)
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1/3 cup sunflower seed oil
- 1/2 cup rice milk
- 3/4 cup coconut flour
- 1 packet baking powder
- 1/2 cup pistachio cream
- as needed powdered sugar
- 1 pinch fine salt
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Cake pan
- 1 Mixer
- 1 Brush
- 1 Teaspoon
Steps
To prepare the delicious lactose-free pistachio and coconut nua cake, in a large bowl, combine sugar, eggs, all-purpose flour, rice milk, and sunflower seed oil.
Add coconut flour, a pinch of fine salt, and baking powder, which you can traditionally sift using a strainer. However, in this type of recipe, I consider it an additional step, not strictly necessary. Begin to blend the ingredients well with an electric whisk, working the batter for at least 5 minutes.
Lightly grease a pan, using a silicone brush to spread the oil, and dust with flour, removing the excess. Pour the batter into the cake pan and level it, shaking gently. Distribute the pistachio cream, previously mixed to make it smoother, in spoonfuls over the surface.
Bake the cake in a preheated fan-assisted oven at 350°F for 32 minutes, performing the toothpick test to check for doneness. If it comes out dry, the cake is ready. Remember that each oven has its own baking method, so pay close attention to this step to avoid compromising the success of the cake. Once it has cooled well, remove it from the pan and decorate with a little powdered sugar.
Storage
The lactose-free pistachio and coconut nua cake stays fresh, covered, in a cool place away from light and draft, soft and delicious, for up to 3-4 days after preparation.
FAQ
Can I replace rice milk with other types of milk?
Certainly, the important thing is that the final taste of the cake reflects your preferences.
Is it necessary to add a pinch of salt in a dessert?
Salt, especially in this minimal amount, serves only to enhance the flavor of the other ingredients, not affecting its success but actually contributing, with its addition, to improve the structure of the batter.
