Caprese ai pistacchi con fetta blog

I don’t know how many times I’ve told you that I adore pistachios , I don’t know whether it’s necessary to repeat this concept again or I have to say it in other languages ​, but I love pistachios, this is the reality. Sure, it’s difficult having doubts after my pistachio mille-feuille or since I put pistachios even in a meatloaf but, as Latins said, repetita iuvant.

So, having 100 g of precious Bronte pistachios flour I bought last summer in Calabria (the same I used in these ricotta truffles) to get rid of  (I didn’t want to get rid of it, let’s be clear, but you can’t store it for too long, or it may go rancid, and it would be a mortal sin), I wanted to find a recipe that would fully enhance the green gold. Moreover, having only a small amount of this, flour I couldn’t make some of those Sicilian pistachio mini-cakes that I love so much.

And so -here it is the stroke of genius– I thought: why don’t make a caprese cake with pistachio flour instead of almond flour? The result is simply delicious: you can taste pistachio just a bit (its taste is a bit stronger than almond taste), and it’s a pleasant aftertaste to the caprese cake, already a real delicacy, that I love and adore. And I love pistachio caprese cake even more (if it’s humanly possible).

 

Caprese cake with Bronte pistachios

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Recipe type: Dessert, Cake
Cuisine: Italian, Campania
Author:
Prep time:
Cook time:
Total time:
Serves: 20 cm pan
I adapted my pastry class recipe to a 20 cm pan and used pistachio flour. You can make the classic caprese cake by replacing pistachio flour with an equal weight of almond flour.
Ingredients
  • 100 g unsalted butter
  • 86 g icing sugar
  • 10 g honey
  • 50 g egg yolk
  • 120 g dark chocolate chips (or dark chocolate chopped with a knife)
  • 10 g cocoa powder
  • 26 g all-purpose flour
  • 100 g pistachio flour
  • 2 g baking powder
  • 64 g egg whites
  • 16 g caster sugar
Instructions
  1. Whisk butter with powdered sugar and honey with an electric mixer .
  2. Slowly add the egg yolks, alternating them with a half of the powders, previously sieved.
  3. When the mixture is fluffy, add the chocolate chips.
  4. Whip the egg whites with sugar until stiff and gently stir in the other half of the powders (previously sifted),stirring with a wooden spoon or a spatula from top to bottom.
  5. Combine the butter mixture and the egg whites one, stirring from from top to bottom.
  6. Grease and flour a 20 cm cake pan (or a spring pan). I suggest you to grease, cover with parchment paper and then grease again: so you won’t have white residues of flour on a perfectly dark cake, but maybe I’m a maniac for details (your call).
  7. Pre-heat the oven to 320°F (160°C) and bake for about 30 minutes (do the toothpick test, but keep in mind that the cake has to be a bit moist)
  8. Remove from the oven, take it out of the pan and let it completely cool down, then sprinkle with powdered sugar.

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