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Pistachio & apple cake
Pistachio & apple cake
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Prep Time:
150 minutes
Cook Time:
60 minutes
Total Time:
210 minutes
This beloved cake recipe is light, moist, and simply divine, a favorite among Taste members.
Ingredients:
  • 100g pistachio
  • 30g rice flour
  • 2.00 gm gluten-free baking powder*
  • 150g almond meal
  • 6 eggs, separated
  • 220.00g caster sugar
  • 50g apple, such as fuji, unpeeled and grated
  • 50g butter, melted
  • Sweetened mascarpone
  • Shredded mint
Instructions:
  • Preheat your oven to a toasty 180°C and prep a 26cm springform pan by greasing and lining its base.
  • Combine pistachio nuts and flour in a food processor and grind until finely ground. The flour ensures even grinding. Add baking powder and ground almonds, pulse until just mixed.
  • With an electric mixer, whip the egg yolks and the first portion of sugar on high speed until the mixture is very thick. Fold in the ground nut/flour mixture, apple, and butter until well combined; the mixture will have a stiff consistency.
  • Beat egg whites to soft peaks, then add sugar and beat to firm peaks. Gently fold into nut mixture in two batches. Transfer mixture to pan and bake for 50-60 minutes until cooked.
  • Let the cake rest in the pan for 10 minutes, then gently flip it onto a cooling rack to cool.
  • Sprinkle the cake with a light dusting of icing sugar and serve slices with a dollop of mascarpone and a touch of fresh mint.

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