Pistachio and hazelnut cake

Mar 12, 2020
Torta al pistacchio e nocciola

INGREDIENTS (for the dough)

  • 70 g of hazelnut flour
  • 60 g of almond flour
  • 180 g icing sugar
  • 100 g of 00 flour
  • 160 g soft butter
  • 60 g of pistachio paste (if you don't have it, blend some chopped pistachios or already peeled pistachios with 30 g of icing sugar, then add a teaspoon of seed oil and blend until you obtain a paste)
  • 30 ml of oil (I used rice oil, very neutral, or use monthly corn oil)
  • 80 g of egg yolks
  • 40 g of eggs
  • 100 g egg whites
  • 30 ml of milk
  • 50 g of icing sugar

INGREDIENTS (for the rum glaze)

  • a pack of apricot jam
  • 180 g icing sugar
  • 40 ml of water
  • 5 ml of dark rum (I only had white rum, I used this)
  • to decorate
  • some pistachios (I used chopped pistachios) and some hazelnuts

PROCEDURE

  • Prepare the dough. Work the soft butter with the icing sugar and the almond flour until you get a 'cream'. Add the pistachio paste and then the oil, the egg yolks and the eggs, continuing to beat with the whisk (I put it in a planetary mixer) and finally add the milk.
  • Beat the egg whites with the granulated sugar.
  • Incorporate the egg whites with a spatula and finally add the hazelnut flour and the flour.
  • Preheat the oven to 180°.
  • Line the pan with baking paper or grease and flour it.
  • Pour the mixture and bake. Cook at 180° for 10 minutes and then lower to 160° and continue cooking for about 30 minutes.
  • Meanwhile, heat the apricot jam over low heat.

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