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!
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.
In a bowl, whip the egg whites until stiff peaks form.
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.
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.
Gently fold in the egg whites in several additions using a spatula.
Then, at the end, gently fold in the chopped hazelnuts.
Pour the mixture into the mold and smooth the surface.
Bake for about 40 minutes or until a knife inserted in the center of the cake comes out clean.
Let it cool completely, then unmold onto the serving dish.
To finish, dust with icing sugar before serving.
0 servings
8
TH 
EN