Pistachio cake with chocolate ganache

Vegan desserts Baking sweet
Total: 2 hr 50 min. | Active: 30 min.
vegetarian, gluten-free

I would usually combine pistachios with strawberries or raspberries in the form of a cake with a fruit topping. On my last holiday to Italy, however, I tried a pistachio & chocolate ice cream. The combination of salty pistachios and sweet chocolate ganache made such an impression on me that I came straight back and conjured up this cake at home.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 12 pieces

Cake mixture
80 g white chocolate, finely chopped
100 g vegan butter substitute, soft
80 g sugar
50 g apple sauce
80 g shelled pistachios, finely ground
80 g rice flour
20 g Maizena cornflour
½ tsp baking powder
1 dl soya drink
Ganache
150 g vegan dark chocolate, finely chopped
1 ¼ dl soya cream
1 tbsp shelled pistachios, coarsely chopped

How it's done

Cake mixture

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Add the butter, sugar and apple sauce, mix until smooth. Combine the pistachios, rice flour, cornflour and baking powder, mix in along with the soya milk. Transfer the cake mixture to the prepared tin.

To bake

Approx. 20 mins. in an oven preheated to 180°C (convection). Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Ganache

Place the chocolate in a bowl. Bring the soya cream to the boil, pour over the chocolate, cover and leave to stand for approx. 2 mins. Starting from the centre, stir in a circular motion until you have a homogeneous mass. Pour the chocolate ganache over the cake, cover and chill for approx. 2 hrs. Garnish the cake with pistachios.

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