Pistachio Cake (Gluten-Free)

Recipe by Jubes
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat your oen to 350°F or 180°C.
  • Well grease a 9 inch/ 23 cm springform round baking pan.
  • Boil a pot of water and then plunge the pistachios in for a quick 30 seconds. remove the pistachios- drain and then rub dry with a clean teatowel/kitchen towel. Peel off the pistachios 'skins'.
  • Place the cleaned pistachios and sugar in a food processer and chop finely.
  • Transfer the mix to a large bowl and add the egg yolks. lemon zest, baking powder, cornstarch, baking soda (bicarb) and the salt. Stir to combine.
  • In a seperate bowl, beat the egg whites until stiff peaks form.
  • Fold the egg whites into the pistachio mixture.
  • Spoon the batter into the prepared pan.
  • bake 20-30 mins or until cooked through. you can use a toothpick or fine skewer to check it comes out clean. Place back in the oven for up to another 10 minutes if required.
  • Cool the cake in the tin for 15 minutes. Remove from the tin and then cool on a wire rack.
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