Pistachio raspberry chiffon cake
Ingredienti
For the pistachio chiffon cake
- 250 g cake flour I used spelt
- 30 g pistachio flour*
- 250 g light brown sugar
- 9 g baking powder
- 1 pinch of salt
- 6 organic eggs
- 120 ml peanut or sunflower seed oil
- 150 ml warm water
- lemon juice q.s. a few drops
For the yogurt raspberry icing
- 250 ml vegetable whipping cream
- 200 g low fat greek yogurt
- 60 g fresh raspberries
- 1 tablespoon brown sugar
To complete the filling and decoration
- 40 g shelled pistachios
- 60 g fresh raspberries
Istruzioni
- Preheat the oven to 325°F. Mix together in a bowl the flour with baking powder, sugar and salt.
- Break the eggs, separating yolks from whites. Mix the egg yolks with the oil and water.
- Add to egg whites a few drops of lemon juice and whip until stiff.
- Pour the egg yolks, oil and water in the bowl with the flour, sugar, salt and mix well with a whisk to obtain a smooth and homogeneous batter.
- Add to this batter a quarter of the egg whites and stir with a whisk.
- Add the remaining egg whites to the cake batter little by little, stirring with a spatula from the bottom upwards to avoid ruining the airy texture of egg whites.
- Pour the chiffon cake batter into a 10 inch angel cake pan without grease or flour it. Bake for 1 hour 15 minutes.
- After baking allow the cake to cool upside down for at least 12 hours.
- When the cake is cool, gently pass with a spatula or knife all around its edge so you can remove it from the pan.
- For the yogurt icing, blend the raspberries and brown sugar. Pour in a bowl the yogurt and cream and whip using an electric whisk to stiff peaks. Add the raspberry puree and stir gently with a spatula from bottom upwards so that the icing remains airy.
- Cut the pistachio chiffon cake to create two layers. Place the bottom layer on a serving plate and spread it with little less than half of raspberry yogurt icing. Sprinkle with coarsely chopped pistachios.
- Place the second cake layer on top finish by adding the remaining raspberry yogurt icing. Decorate with fresh raspberries and whole pistachios.
- Serve immediately or keep the cake in the fridge until ready to serve.
Note
*Pistachio flour can be easily prepared at home: just blend into a powder the same amount of shelled pistachos plus a teaspoon of the light brown sugar you need for the cake, using a coffee grinder.
The pistachio chiffon cake with yogurt icing can be kept in the fridge up to 4 days. The cake without icing can instead be stored at room temperature in a closed cake stand or an airtight container up to 6 days.
The pistachio chiffon cake with yogurt icing can be kept in the fridge up to 4 days. The cake without icing can instead be stored at room temperature in a closed cake stand or an airtight container up to 6 days.