Wednesday, 31 December 2014

Almond and Pistachio Cake

Original recipe: Vaniglia Cooking Blog 

Placing it here so I don't lose it.
(for a cake pan diameter 22 cm) 
150 g of almonds with the skins 
200 g of pistachios (about 50 g for more coverage) 
100 g of sugar cane (in whole or in crystals ) 
a teaspoon of cardamom, 
finely chopped 3 eggs + 2 egg whites 
a pinch of salt 

Put the almonds in a bathroom a container of water for about half an hour, then drain well. 

Finely chop the almonds along with pistachios and sugar, cardamom and salt until the mixture is the consistency of crumbs. 

Add eggs and egg whites and mix well. 

Pour into a cake pan previously lined with parchment paper and bake for about an hour and 10 minutes in the preheated oven heat to 160 ° C.

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