Pistachio Cake 

The PISTACHIO CAKE is one of the symbolic recipes of Bronte, a charming Sicilian town, on the slopes of Etna. Prepared with a soft pistachio base, filled with delicious cream. A riot of flavors that you will love immediately, from the first bite. An excellent cake to serve as a dessert at the end of a meal, also perfect for important occasions such as holidays or birthdays. The recipe instead was given to me by one of my kind readers. Pistachio flour would be finely grated pistachio, it is found in all well-stocked supermarkets. Same thing for the sweet pistachio cream. 

When I think of a cake, I can't help but imagine it rich in dried fruit. A cake that is rich, soft, creamy, like those served in pastry shops in South Tyrol. I do not know if you have ever seen the windows of these pastry shops, full of wonderful and beautiful desserts to see, already portioned in slices of cake certainly not minimal: the right size that I like! Thinking of those snacks that I used to do as a child with my grandmother on holidays, I prepared this dessert. High, soft... And the filling? Also in this case I wanted to add dried fruit and so I chose a gianduja chocolate for my cream. I made a thick layer of cream, unique and central. But if you are really greedy, you could also divide your cake into thin layers alternating with the filling... 

Have you already chosen your version?

Ingredients

6 Eggs

250 g Sugar

300 g Pistachio flour

100 g Flour 

120 ml Seed oil (or 150 g butter)

1 sachet Baking powder for cakes (16 gr)

200 g Pistachio cream (sweet Nutella type)

Chopped pistachios (for decoration) to taste

Preparation

To prepare the PISTACHIO CAKE start from the dough: Work the eggs with sugar and a pinch of vanilla. They must become clear and fluffy. At the end combine: seed oil, pistachio flour, flour 00 and yeast. Stir until the mixture is bright green. Pour the dough of the PISTACHIO CAKE into a 24 cm mold previously oiled and floured. Transfer it to a hot oven at 180 °C (static) and bake for about 45 minutes, or at 160 °C (ventilated) for 60 minutes. Always do the toothpick test before taking the cake out of the oven and adjust to the temperature of your oven. When the PISTACHIO CAKE is ready, let it cool and then cut it in half. Spread the base with the sweet pistachio cream and lay the other layer on top. Moisten the surface with a veil of sweet pistachio cream (or honey) and decorate it with chopped pistachio (it will serve as a glue to attack the grain). The STUFFED PISTACHIO CAKE is ready, serve or store it at room temperature.