Pistachio Caprese Cake
- Lactose Free
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 30 min
- Serving: 6
- Cost: Average
PRESENTATION
The pistachio caprese cake is an irresistible, delicious, and fragrant dessert, decorated with a delightful ganache. It is a reinterpretation of the classic caprese cake, which leaves behind dark chocolate and almonds to make room for pistachios. With its distinctive fudgy texture, it's perfect to serve as a dessert after a meal, but also at breakfast or as a snack, perhaps with a good coffee or a cup of green tea.
An easy recipe to make, it can be served to celebrate a special occasion or simply to treat yourself a little. If you love desserts that combine simplicity and taste, you must try the pistachio caprese cake: it will win you over slice after slice!
How many versions of the caprese cake do you know? Here are some:
- Lemon Caprese
- Mini Hazelnut Caprese
- Mini Chocolate and Chili Caprese
If you're looking for other pistachio dessert recipes, take a look at:
- Pistachio Cake
- Grandma's Pistachio Cake
- Pistachio Plumcake
INGREDIENTS
- for a 20 cm diameter springform pan
- Pistachio flour 1 cup (200 g)
- Pistachio paste 0.625 cup (150 g)
- Eggs 2
- Vegetable oil 0.7 cup (150 g)
- Sugar 0.67 cup (130 g)
- For garnishing
- Pistachio flour 0.7 oz (20 g)
- Powdered sugar to taste
How to prepare Pistachio Caprese Cake
To prepare the pistachio caprese cake, first separate the yolks from the egg whites. Beat the egg whites 1 until stiff peaks form 2 and set aside. Put the yolks in another bowl 3.
Add the sugar 4 and beat with an electric mixer 5 until you get a smooth mixture 6.
Add the pistachio paste 7 and mix again to combine. At this point, add the vegetable oil 8 and the pistachio flour 9.
Incorporate everything with the mixer 10 until you get a smooth mixture 11. Finally, add the stiff egg whites 12.
Gently fold from bottom to top to avoid deflating the egg whites 13. Pour everything into a 8-inch springform pan lined with parchment paper 14 and bake in a preheated static oven at 340°F for 30 minutes 15.
Let it cool completely, then place a small bowl in the center of the cake and dust with powdered sugar 16. Remove the bowl and decorate the empty space with pistachio flour 17. Your pistachio caprese cake is ready to be enjoyed 18!