Pistachio Cake

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Pistachio Cake
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
1
Ingredients
4 egg yolks
50 grams melted butter (chilled)
150 grams sugar
1 teaspoon grated Orange peel
50 grams Pastry flour
1 pinch ground allspice
½ teaspoon cinnamon
1 pinch ground Cardamom
1 teaspoon Baking powder
150 grams Pumpkin (such as Hokkaido)
200 grams ground almonds
50 grams chopped Shelled pistachio
Orange juice (as needed)
4 egg whites
1 pinch salt
Fat (for the pan)
Pastry flour (for the pan)
powdered sugar (for dusting)
2 tablespoons Pistachio (to sprinkle)
How healthy are the main ingredients?
almondsugarPumpkinPistachiocinnamonOrange juice

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F). Grease a springform pan with fat and sprinkle with flour. Beat the egg yolks, butter, 100 grams (approximately 3.5 ounces) of sugar and the orange zest until frothy.

2.

Mix the flour, allspice, cinnamon, cardamom and baking powder. Fold into the egg mixture. Finely grate the pumpkin and fold into the batter with the almonds and pistachios. If the batter is too thick, add orange juice.

3.

Beat the egg whites with a pinch of salt and the remaining sugar until stiff. Fold the egg whites into the batter. Pour the batter into the prepared pan. Bake for 30-40 minutes, until a toothpick inserted into the center comes out clean. 

4.

Remove from the oven, loosen the cake ring and let cool. Sprinkle with powdered sugar. Serve sprinkled with pistachios.