Pistachio Cake

For lovers of muffins, here’s a simple recipe for a wonderful pistachio muffin. Delicate, airy and delicious homemade pastries for tea, coffee, milk, compote.

Summary

Ingredients

• Butter – 125 Grams
• Chicken Egg – 3 Pieces
• Sugar – 120 Grams
• Wheat flour – 125 grams
• Pistachios – 50 Grams
• Baking powder – 1 teaspoon

Instructions

1. Place soft butter and 60 grams of sugar in a bowl.
2. Beat sugar and butter with a mixer.
3. Separate the yolks from the whites. Add 30 grams of sugar to the yolks and beat with a mixer or whisk.
4. Beat egg whites with a mixer until fluffy, stable foam. Then gradually add 60 grams of sugar, whisking constantly.
5. Combine butter with sugar and yolks with sugar, mix. Add baking powder. Add flour gradually and stir.
6. Very carefully, in two or three steps, add whipped proteins with sugar into the dough.
7. Chop the pistachios and add to the dough.

   

8. Put the prepared dough in a baking dish.
9. Bake the cake in an oven preheated to 175-180 degrees for 40-50 minutes. Check readiness with a dry stick.
10. Decorate the cupcake to taste. I have powdered sugar icing. But you can pour the cake with chocolate or just sprinkle it with powdered sugar.
11. Cut the finished cake into pieces and serve with tea.

Bon appetit!