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Gluten-free Pistachio Cake - Cake à la pistache sans gluten

dessertsdemadeleine
12 juil. 2017
1 min de lecture

This cake is a lighter, gluten-free take on a traditional pistachio cake, using rice flour.

Serves 6 to 8

Prep time : 10 mn - Cooking time : 20/30 mn

Difficulty : *

Baking equipment needed :

- one app. 23 x 13 x 7cm / 9 x 5 x 3 in loaf tin

Ingredients :

- 100 gr butter, melted

- 4 eggs, whites and yolks separated, whites at room temperature

- 120 gr caster sugar

- 25 gr ground almonds

- 50 gr pistachio butter (pistachio paste)

- 120 gr rice flour

- 1/2 teaspoon baking powder

- about 30 gr crushed pistachios or sliced almonds

- Preheat your oven to 165°C.

- Whisk the egg yolks with the sugar, and whisk in the melted butter, ground almonds and pistachio butter. Add the flour and baking powder. Whisk until you get a smooth mixture.

- Beat the egg whites until stiff and fold them delicately into the batter with a spatula. Don't break the egg whites but rather lift delicately the batter from the centre and let it fall down on the whites, turning your mixing bowl on the opposite side as you do so.

- Butter and line a loaf tin. Pour the batter (Picture 1), add some sliced almonds or crushed pistachios on top, place some aluminium foil over and bake for around 20 to 30 minutes.

Be careful! The crust will cook faster than the delicate batter, so be sure to check if the cake is done by inserting a knife at the centre. It should come out clean.