Oct 25, 20232 min read

One Bowl Pistachios Cake Recipe.

* For 10 cups cake pan

Tell me how many times you didn't sit on a bench scraping your fingernails to open the shell from the green-red pistachios. One after the other they follow with an anxious rhythm, as if you are afraid that the longing will come to your mouth. And when they ended, which I don't think they ever ended, the numbness on the lips addictively asked for more. When you got up, you stepped on his hard shells and wondered how much you ate!

Have you ever imagined making a recipe with this beautiful product? A pistachio cake, juicy, with a sweet aftertaste but also a crunchy mouthfeel? Not to mention the amazing color it will give. Let's go see a recipe?

MATERIALS :Pistachios Cake

For the Peanut Cake:

330 g self-rising flour.
50 g ground pistachios.
1 teaspoon of baking powder.
1/2 teaspoon soda.
1 teaspoon vanilla extract< /u> .
150 g of sugar.
360 ml of milk + 1 teaspoon of vinegar.
90 g yogurt.
50 g of sunflower oil.
50 g peanut butter p>

For the Glaso:

100 gr. white blanket,
50 gr. peanut butter and
50 gr. cream .

THE RECIPE:

In a bowl mix the milk and vinegar together - set aside to thicken and thicken and if the vinegar doesn't work try making it with lemon.
We mix all the liquid ingredients in a bowl, together with them and the milk that has thickened and of course the yogurt.
In another bowl, sift the solids. When this is done add the solids to the liquids or vice versa and mix, but not too much.
Transfer to a buttered and well floured form or even better with spray (find it here) and toast. Bake in a preheated oven, 170 degrees in the air, for 40-50 minutes, checking the baking with a toothpick. Wait 10 minutes and unmold.
In a bain-marie, mix the ingredients for the ganache and pour it over the cake when it has cooled.
With the above instructions the recipe will be what we promised you.