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This makes a two-tier cake. To make a single cake, halve the quantities for the cake alone and use a filling sprinkled with pistachios and rose petals for the topping. I always think a two-tier cake looks more sumptuous. You can add a little more chocolate if you like, but I just like the unusual burst of its bitterness.
Hours
Preparation time: 20 minutes
Cooking time: 45 minutes
Serve
14
Ingridients
- 330 g pistachio kernels
- 75 g of white crumbs
- 350 g of sugar
- 4 teaspoons baking powder
- Finely grated peel of 2 waxed lemons
- 400 ml of olive oil
- 8 medium eggs
For the filling
- 250 g ricotta, preferably fresh
- 110 g mascarpone
- 2½ tablespoons powdered sugar
- Finely grated zest of 1 lemon
- 1 tablespoon lemon juice
- 70 g candied peel
- 20 g chopped pistachios
- 15 g of chopped plain chocolate
- ½ teaspoons of orange blossom water (optional)
Decorate
- Powdered sugar for powder
- 25 g chopped pistachios
- Rose petals (white or yellow are lovely and spring), unsprayed
Method
- Preheat the oven to 180C / 160C fan / gas mark 4.
- Put the pistachios for the cake in a spice grinder and grind to a powder. (You can use a cooker, but it won’t be as fine.) Mix with breadcrumbs, sugar, baking powder, and lemon zest. In a separate bowl, mix the oil and eggs and mix them into the dry ingredients. Cut into two oiled and lined 20 cm diameter cake pans and bake for 45 minutes. Cakes should come away from the sides of the models.
- Leave the cakes to cool in the tins for about 10 minutes, then turn them over and peel off the paper. Place one on a serving plate and the other on a piece of greasy paper that we have placed on the rack (the paper is easier to lift – this is a rather brittle cake).
- For the filling, beat the ricotta and mascarpone with powdered sugar. Add the remaining ingredients and mix. Spread this over the cake on a plate and place another cake on top of it. Sprinkle with powdered sugar and sprinkle with pistachios and rose petals.
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