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
Batter
To bake
Utensils
One springform pan (approx. 22 cm in diameter), base lined with baking paper, sides greased
How it's done
Batter
Using the whisk on a mixer, beat the eggs and sugar in a bowl until the mixture becomes lighter in colour. Mix the oil and butter, stir into the egg mixture. Blitz the cardamom seeds and the pistachios in a food processor, stir into the egg mixture along with the durum wheat semolina and baking powder. Mix in the lemon zest and juice. Transfer the batter to the prepared tin.
To bake
Approx. 40 mins. in the centre of an oven preheated to 170 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack. Dust the cake with icing sugar.
| Serve with: | Serve the pistachio cake with Fine Food vanilla ice cream. |
|---|
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