Pistachio Cake with Rasberries

. May 17, 2009

Recently It was my nephew Ethan's birthday. I was planning to make a simple chocolate cake, but Ethan is very opinionated and
preferred a cake with his favorite fruit: rasberries! How could you resist the 8 year old cutey? I wanted something rather light. In this pistachio cake there's no butter, hardly any flour and not too much sugar. Yet the texture is deliciously moist!

-1 cup of powdered sugar
-3 eggs
-1 1/2 cups of ground pistachio and almond
- 1Tbs flour
-1 teaspoon baking powder
- 1 greek yogurt
- rasberry purée
- fresh rasberries

Preheat the oven to 350°( 180°c). Prepare egg whites. In the bowl of an electric mixer beat egg yolks and sugar well. Add the yogurt, then the ground pistachio and almond,the flour and baking powder. Lastly, fold through with the firm egg whites.
Pour the mixture into a heart shaped or square cake tin lined with non-stick baking paper. Bake for about 40 min or until the cake is cooked when tested with a skewer. Leave the cake in the tin for 4 minutes before turning out. Place on a serving plate and pour rasberry purée over the cake ans then decorate with fresh rasberries( and unsalted pistachios if you wish). Serves 4-5.



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