The Agrisicilia team
Ingredients
Cake dough
3 of yolks
3 egg whites
125 g of cane sugar
125 g of pistachio flour
50 g of seed oil
40 g of frumina
1 level teaspoon of bicarbonate
1 level teaspoon baking powder
1 pinch of salt
1 teaspoon of vanilla extract
Stuffing
150 g of Bronte pistachio D.O.P.
50 g of pistachio grain
to taste of icing sugar
Bronte pistachio cake is a delicious cake made with pistachios. Typical of the Sicilian territory, specifically Bronte. A cake with a unique, soft and delicious flavor that lends itself very well to being filled. Excellent stuffed with nutella or pistachio cream. To be garnished as desired with pistachio flour or with chocolate icing. A pistachio dessert that you must try.
Instructions
Cake dough
1. In a bowl, whip the egg whites until stiff.
2. In another bowl, whisk the egg yolks with the sugar until soft. Add the pistachio flour and the frumina, the oil, the salt, the vanilla, the baking soda and the baking powder, stirring vigorously, then add the egg whites with a wooden spoon.
3. Grease and flour a 20 cm pan and pour the mixture, cook at 180 static for about 25 minutes, stick test. Wait for the cake to cool completely before cutting and filling.
4. Spread a generous dose of pistachio spreadable cream between the two layers and finish with chopped pistachios and icing sugar. To adhere the grains, brush the part to be decorated with pistachio cream.
5. Served in slices with a scoop of ice cream next to it, it will be a refined and sophisticated dessert, but even without filling the cake is excellent.
Final result
