Nutrition Facts
8 servings
8
Recipe for Moist Pistachio, Hazelnut, and Lime Cake
Today, I propose a light and fluffy cake like a cloud, with crunchy touches from the nuts. In the aftertaste, there's a hint of lime that adds a bit of zest. A delight!
Ingredients
6 Egg (whites and yolks separated)
180 Sugar
1 pinch Salt
90 Sunflower oil
1 lime, zest and juice
50 pistachio paste
150 Flour
11 Baking powder
50 coarsely chopped hazelnut
10 soft butter for the mold
Directions
1
Preheat the oven to 180°C, static heat. Butter the sides of a 24 cm diameter round mold and line the bottom with parchment paper.
2
In a bowl, whip the egg whites until stiff peaks form.
3
In another large bowl, blanch the egg yolks with the sugar and salt for 4-5 minutes or until you achieve a well-foamed mixture. Add the oil and mix a bit to incorporate it. Then do the same with the lime juice and zest and the pistachio paste.
4
In a separate bowl, mix the flour and baking powder. Add them to the mixture and blend at low speed until a smooth texture is obtained.
5
Gently fold in the egg whites in several additions using a spatula.
6
Then, at the end, gently fold in the chopped hazelnuts.
7
Pour the mixture into the mold and smooth the surface.
8
Bake for about 40 minutes or until a knife inserted in the center of the cake comes out clean.
9
Let it cool completely, then unmold onto the serving dish.
10
To finish, dust with icing sugar before serving.
Ingredients
Ingredients
6 Egg (whites and yolks separated)
180 Sugar
1 pinch Salt
90 Sunflower oil
1 lime, zest and juice
50 pistachio paste
150 Flour
11 Baking powder
50 coarsely chopped hazelnut
10 soft butter for the mold
Directions
Directions
1
Preheat the oven to 180°C, static heat. Butter the sides of a 24 cm diameter round mold and line the bottom with parchment paper.
2
In a bowl, whip the egg whites until stiff peaks form.
3
In another large bowl, blanch the egg yolks with the sugar and salt for 4-5 minutes or until you achieve a well-foamed mixture. Add the oil and mix a bit to incorporate it. Then do the same with the lime juice and zest and the pistachio paste.
4
In a separate bowl, mix the flour and baking powder. Add them to the mixture and blend at low speed until a smooth texture is obtained.
5
Gently fold in the egg whites in several additions using a spatula.
6
Then, at the end, gently fold in the chopped hazelnuts.
7
Pour the mixture into the mold and smooth the surface.
8
Bake for about 40 minutes or until a knife inserted in the center of the cake comes out clean.
9
Let it cool completely, then unmold onto the serving dish.
10
To finish, dust with icing sugar before serving.
Notes
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EN