The PISTACHIO CAKE is one of the symbolic recipes of Bronte, a charming Sicilian town at the foot of Mount Etna. Made with a soft pistachio base, filled with delicious cream. A burst of flavors that you will love from the first bite. An excellent cake to serve as a dessert at the end of a meal, also perfect for important occasions like parties or birthdays.
Beat the eggs with the sugar and a pinch of vanilla. They should become light and frothy.
Then add: the seed oil, pistachio flour, all-purpose flour, and baking powder. Mix until you get a bright green mixture.
Pour the PISTACHIO CAKE batter into a 24 cm mold previously oiled and floured.
Transfer it to a preheated oven at 180°C (static) and bake for about 45 minutes, or at 160°C (fan) for 60 minutes.
Always do the toothpick test before removing the cake from the oven and adjust according to your oven's temperature.
When the PISTACHIO CAKE is ready, let it cool and then cut it in half.
Spread the base with the sweet Pistachio Cream and place the other layer on top.
Moisten the surface with a thin layer of sweet pistachio cream (or honey) and decorate with pistachio granules (this will serve as an adhesive to make the granules stick).
The FILLED PISTACHIO CAKE is ready, serve it or store it at room temperature.
24 cm diameter cake pan
Store the cake in a cool, dry place, covered with a sheet of plastic wrap or in an airtight container.
If you love pistachios like I do, don't miss the recipe for PISTACHIO PASTA or PISTACHIO AND SPECK LASAGNA
Italia, Sicilia
| Energy (kcal) | 400.19 |
| Carbohydrates (g) | 23.83 |
| of which Sugars (g) | 18.13 |
| Fat (g) | 28.77 |
| of which Saturates (g) | 4.01 |
| Protein (g) | 11.19 |
| Fiber (g) | 3.51 |
| Sale (g) | 0.09 |
