For the second appointment of the month for the column Il Granaio, here I am with a dessert rich in nuts, specifically based on hazelnuts and Bronte pistachios! A bundtcake prepared for a dear friend who is gluten intolerant, therefore with only ingredients that are completely free of it! The idea was to combine the useful and the enjoyable, preparing a cake that would thrill her and contribute to the richness of the collection together with my other colleagues! I wanted to give this cake an intensely hazelnut flavor, and I would say I succeeded! In fact, the hazelnuts are ground almost into flour and added to the dough along with cornstarch and rice flour! Furthermore, to enhance the flavor even more, I chose to perfume it further by adding hazelnut yogurt and milk! Obviously, considering that the bundtcake by definition is rarely served only with powdered sugar, I chose to garnish it with hazelnut and pistachio spread! Indeed, the peculiarity of this cake is its shape, today more than in the past, thanks to the grooves of all kinds that can best accommodate any covering glaze! One last consideration that I think is necessary, to prepare this cake, you don’t necessarily need this type of mold, you can also make it in a simple ring mold, but it won’t be the same, because aesthetics are part of its meaning. Think about it!
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 25 Minutes
- Portions: 21 slices
- Cooking methods: Electric oven
- Cuisine: European
Ingredients for a 9.5/10 inch mold:
- 2 cups g rice flour
- 1/4 cup g cornstarch
- 1/2 cup g peeled whole hazelnuts
- 1/3 cup g chopped pistachios
- 4 eggs
- 1/2 cup ml hazelnut milk (I used Alpro)
- 1/2 cup ml peanut oil
- 1/2 cup g hazelnut yogurt (I used Vipiteno)
- 1/2 cup g brown sugar
- 3 tsp vanilla extract
- 1 packet baking powder for sweets
- to taste hazelnut spread
- to taste pistachio cream
- 5 roasted hazelnuts
- 5 Bronte DOP pistachios
Tools:
- 1 Mold nordic ware
- 1 Blender / Mixer
- 1 Spatula
Preparation:
Start by transferring the hazelnuts into a mixer (fig. 1).
Blend repeatedly until they are almost flour-like. Set aside (fig. 2).
In a large bowl, using electric whisks, beat the eggs with the sugar for 10 minutes (fig. 3).
You should obtain a light and frothy mixture (fig. 4).
Slowly add the oil and vanilla extract (fig. 5).
Then pour in the hazelnut yogurt while continuing to beat with the electric whisks (fig. 6).
Gradually incorporate the sifted rice flour and starch (fig. 7).
Also add the hazelnut flour (fig. 8).
Alternate the flours with portions of hazelnut milk (fig. 9).
And finally, the chopped pistachios, mixing gently with a spatula (fig. 10).
Transfer the mixture into a pre-greased and floured bundtcake or cake mold and level it (fig. 11).
Bake on the middle shelf of a preheated oven at 350°F (180°C) and cook for about 30 minutes. The toothpick test will be your guide: if it comes out dry, it’s ready. Otherwise, continue baking for another 5 minutes and retest. Turn off and remove from the oven (fig. 12).
Let it cool completely at room temperature before removing the bundtcake from the mold, then garnish as desired with pistachio cream (fig. 13).
And hazelnut spread, alternating or layering them (fig. 14).
Add the halved hazelnuts, alternating with whole pistachios (fig. 15).
Allow the glazes to dry slightly before serving.
And voilà… your gluten-free hazelnut and pistachio bundtcake is ready to be enjoyed!
Bon Appétit from FeFè’s kitchen!
You can keep the bundtcake in a cake dome container at room temperature for a maximum of 3/4 days.
And now I invite you to visit the Facebook page of the column Il Granaio, where every first and third Thursday of the month you can admire the incredible recipes proposed by me and 4 other talented food bloggers!
And now I invite you to visit the Facebook page of the column Il Granaio, where every first and third Thursday of the month you can admire the incredible recipes proposed by me and 4 other talented food bloggers!
Here are today’s releases, all inviting and delicious. Let yourself be tempted, you won’t regret it!
Carla: pizza speck and rosemary
Sabrina: Pumpkin cookies
