is a cake that I was pleasantly surprised by its basis, and successful marriage of pistachio and poppy. The release was certainly a bit disastrous because part of the cake was still clinging to the mold (the next time I put parchment paper, and it'll be much better), but the cake itself is divine: Based very, very fragrant original, but so simple to do!
Finally, shares in some broken plates give it a look casual and very engaging when it is decorated with mango sorbet, whipped cream and a hint of blackberry coulis!
I completely invented the recipe, finding nothing that inspired me on the net. Result: I have carefully, and urge you to try!
Finally, shares in some broken plates give it a look casual and very engaging when it is decorated with mango sorbet, whipped cream and a hint of blackberry coulis!
I completely invented the recipe, finding nothing that inspired me on the net. Result: I have carefully, and urge you to try!
pistachio fudge cake / poppy / lemon
Ingredients:
-
2 eggs - 1 pinch of salt
- 120 gr sugar
- 110 gr butter
- 90 gr blanched pistachios
- 30 gr flour
- 1 lemon untreated: his zest chopped, with juice
- 1 tablespoon seeds Poppy
- 1 / 3 bag of baking powder
Preparation:
-
2 eggs - 1 pinch of salt
- 120 gr sugar
- 110 gr butter
- 90 gr blanched pistachios
- 30 gr flour
- 1 lemon untreated: his zest chopped, with juice
- 1 tablespoon seeds Poppy
- 1 / 3 bag of baking powder
Preparation:
Preheat oven to 180 ° C.
Toast the nuts in a nonstick skillet. Once they give off a sweet smell of pistachios, stop the fire, then mix them finely.
Toast poppy seeds in a nonstick skillet.
Whisk egg whites until stiff with salt.
Melt the butter in the microwave.
Beat butter, sugar, egg yolks, add the powdered pistachios, lemon juice and zest, flour and baking powder, poppy. Mix well.
Gradually add the egg whites until stiff, stirring gently with a spatula.
Butter a round pan, cover bottom of a round of parchment paper. Pour in batter.
Bake for about 25 minutes.
Cool and unmold.
Toast the nuts in a nonstick skillet. Once they give off a sweet smell of pistachios, stop the fire, then mix them finely.
Toast poppy seeds in a nonstick skillet.
Whisk egg whites until stiff with salt.
Melt the butter in the microwave.
Beat butter, sugar, egg yolks, add the powdered pistachios, lemon juice and zest, flour and baking powder, poppy. Mix well.
Gradually add the egg whites until stiff, stirring gently with a spatula.
Butter a round pan, cover bottom of a round of parchment paper. Pour in batter.
Bake for about 25 minutes.
Cool and unmold.
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