Flourless Pistachio And Almond Cake Gluten Free Recipes
PISTACHIO & ALMOND CAKE, GLUTEN-FREE
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 ...
Provided by recette de Chef Benoît
Categories Sweet Loaf Cakes
Time 45m
Yield 30 cubes
Number Of Ingredients 8
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)
An Ed Halmagyi "Fast Ed" recipe. Flourless cake made using ground pistachios and almonds. Gluten-free as it contains no flours and gluten-free ingredients
Provided by Jubes
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
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)
A nice plain cake to serve with coffee. Gluten and lactose free. From a vegetarian cookbook- The Vegetarian Little Big Book FOr a hint on shelling pistachios- see http://news.google.com/newspapers?nid=1960&dat=20021211&id=NbstAAAAIBAJ&sjid=FooFAAAAIBAJ&pg=5554,2867999
Provided by Jubes
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 218.9, Fat 9.7, SaturatedFat 1.5, Cholesterol 63.5, Sodium 179, Carbohydrate 29.3, Fiber 2, Sugar 21.5, Protein 5.7
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