Flourless Pistachio And Almond Cake Gluten Free Recipes

PISTACHIO & ALMOND CAKE, GLUTEN-FREE

Steps:

• Before starting this Pistachio and Almond Cake recipe, make sure you have organised all the necessary ingredients.
• For the batter: Pour the almond meal in the stand mixer recipient.
• Add the icing sugar...
• ... and the softened butter.
• Knead the ingredients in the food mixer, using the flat beater.
• Add the whole eggs...
• ... and the pistachio paste.
• Combine again until fully incorporated and melted.
• Using a brush, coat all cavities of the mould with melted butter.
• Make sure the bottom and sides are coated with butter. For this recipe, I used a Flexipan silicone mould with 15 mini cubes.
• Fill the cavities up to 0.5cm from the rim. I recommend using a piping bag for an easier operation.
• Fill all cavities.
• Bake in a fan-assisted oven, preheated at 160°C (gas 3)...
• ... for 12 to 16 minutes. When cooked, remove from the oven...
• ... and leave to cool.
• Wait for the cubes to be cold...
• ... before releasing them from the mould.
• Place the pistachio and almond cake cubes on a baking sheet...
• ... and sprinkle with icing sugar (for a gluten free recipe). You can replace icing sugar with Codineige decorating sugar (please note that this sugar contains gluten).

FLOURLESS PISTACHIO AND ALMOND CAKE (GLUTEN-FREE)

Steps:

• Preheat oven to 180°C Grease and line a 24 cm round cake tin.
• Place 200g pistachios in a blender and pulse until a fine crumb forms. Add the blended pistachios, almond meal, nutmeg, sugars and butter to a large bowl. Rub the mixture together with your fingertips to incorporate.
• Press half the mixture into the base of the lined tin.
• Add to the remaining mixture in the bowl - the eggs, yolk and yoghurt. Mix to combine.
• Add the 2nd layer of cake mixture to the tin and press inches.
• Scatter the cake with the remaining pistachios.
• Bake for 35 minutes, until golden, then cool on a wire rack.
• Serve with honey and extra yoghurt.

PISTACHIO CAKE (GLUTEN-FREE)

Steps:

• Preheat your oen to 350°F or 180°C.
• Well grease a 9 inch/ 23 cm springform round baking pan.
• Boil a pot of water and then plunge the pistachios in for a quick 30 seconds. remove the pistachios- drain and then rub dry with a clean teatowel/kitchen towel. Peel off the pistachios 'skins'.
• Place the cleaned pistachios and sugar in a food processer and chop finely.
• Transfer the mix to a large bowl and add the egg yolks. lemon zest, baking powder, cornstarch, baking soda (bicarb) and the salt. Stir to combine.
• In a seperate bowl, beat the egg whites until stiff peaks form.
• Fold the egg whites into the pistachio mixture.
• Spoon the batter into the prepared pan.
• bake 20-30 mins or until cooked through. you can use a toothpick or fine skewer to check it comes out clean. Place back in the oven for up to another 10 minutes if required.
• Cool the cake in the tin for 15 minutes. Remove from the tin and then cool on a wire rack.