Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
Crumble
Yoghurt and pistachio cream
Utensils
One springform pan (24 cm in diameter), base lined with baking paper, sides greased
How it's done
Cake mixture
Puree the rice milk and pistachios in a blender. Place the oil, sugar, apple sauce and vinegar in a bowl, beat using the whisk on a mixer, stir in the pistachio mixture. Mix the flour with all the other ingredients up to and including the salt, mix in. Transfer to cake mixture to the prepared tin.
Crumble
Mix the pistachios, sugar and oil. Spread on top of the cake mixture.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Yoghurt and pistachio cream
Puree the yoghurt and pistachios, serve with the cake.
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