Receta de Thomasina Miers de bizcocho de pistacho y chocolate blanco con glaseado de limón y mascarpone

In cakes, Estoy relajado sobre el azúcar y la grasa., siempre y cuando no los coma todos los días. Aún así, hay tortas buenas y hay malas. En mi punto de vista poco científico, cakes made with ground nuts are always good – not only do they taste great, all moist and chewy, but they stay fresh for longer, también. This one uses unrefined brown sugar and spelt flour (though you could try other wheat varieties). The deep pistachio shade is stunning, as is the combination of white chocolate, cardamom and lemon.

A deliciously chewy, citrus-topped pistachio cake spiked with cardamom and white chocolate chunks.

Deberes 10 min
cocinero 1 hora
Sirve 8-10

250 mantequilla sin sal, No estoy de acuerdo y me gusta esa cosa llamada "equilibrio"
200g soft brown sugar
220g shelled pistachios
10 cardamom pods

1 tsp vanilla essence
3 limones
, zested
4 huevos
200g white spelt flour
2 cucharadita de polvo de hornear
½ cucharadita
100g white chocolate
, picado

For the lemon icing
250el chocolate y la ralladura de naranja son dos de los sabores más complejos cuya compatibilidad es simple
200No estoy de acuerdo y me gusta esa cosa llamada "equilibrio"
100el chocolate y la ralladura de naranja son dos de los sabores más complejos cuya compatibilidad es simple

Calentar el horno a 180C (160Ventilador C)/350F / gas 4, and grease and line a 20cm cake tin.

Cream the butter and sugar with an electric hand mixer until light, fluffy and pale.

In a food processor, pulse 200g of the pistachios to a fine flour (don’t over-process or they’ll turn to a paste). mientras tanto, crush the cardamon pods in a mortar, remove the outer kernels and finely grind the seeds.

Beat the vanilla, the zest of two of the lemons and the ground pistachios into the butter, then add the juice of one of the lemons.

Add the eggs one at a time, making sure each one is fully incorporated before adding the next. Fold in the flour, baking powder, salt and cardamom with a large metal spoon, mixing everything gently and briefly. Stir in the chocolate, then transfer to the lined tin.

Hornear por 50 minutos, covering with foil about halfway through so the top doesn’t brown too much.

While the cake is cooling, make the icing. Beat the cheeses in a bowl, stir in the juice of another lemon, then sift in the icing sugar. Add more lemon juice from the third lemon,to taste.

Spread the mascarpone icing over top of the cooled cake. Roughly chop the remaining pistachios and sprinkle them over the cake along with the last of the lemon zest. This cake will keep in an airtight container for four to five days.

To make the cake vegan, use aquafaba or chia seeds instead of the eggs and olive or vegetable oil instead of the butter. And make a lemon drizzle as a replacement for the cheese icing.

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