Autumn-Fall/Winter

Gluten and dairy free pistachio cake

I will never tire of writing it: the beauty of food is always and only in the ingredients used.I do not like “tricks” and I do not judge a cake by appearances. Especially if it’s a breakfast cake. In this case, because it is a cake that can be consumed more often than those created for the occasion, I look at the ingredients that must be of quality and not refined. Pistachios are the protagonists of this delicious and healthy breakfast cake.

Pistachios are a source of mineral such as calcium, iron and magnesium. Rich in antioxidants and polyphenols, they protect against free radicals and premature aging processes. Source of vitamin E and B, they are rich in folic acid and copper. A precious food that is the main ingredient of this soft gluten and dairy free cake.

 

Serves 6-8

Ingredients

2 large free range organic eggs

Pinch of sea salt

4 tbsp dates syrup

80 ml (3 fl oz) mild extra virgin olive oil

1 tsp “Bourbon” vanilla powder

200 g (7 oz) brown rice flour

15 g (½ oz) organic baking powder

50 g (2 oz) pistachio flour

50 g (2 oz) whole pistachios

 

Method:

  1. Preheat the oven to 180°C (350°F).
  2. Beat the eggs with the pinch of sea salt, dates syrup and olive oil.
  3. Sift the flour with baking powder and mix together with the pistachio flour.
  4. Pour the dough into a baking pan, lined with parchment paper. Cover with the whole pistachios and bake for 30 minutes.

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