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