Pistachio Cake
by Editorial Staff
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.
Cook: 1 hour
Servings: 10
Ingredients
- Butter – 125 Grams
- Chicken Egg – 3 Pieces
- Sugar – 120 Grams
- Wheat flour – 125 grams
- Pistachios – 50 Grams
- Baking powder – 1 teaspoon
Directions
- Place soft butter and 60 grams of sugar in a bowl.
- Beat sugar and butter with a mixer.
- Separate the yolks from the whites. Add 30 grams of sugar to the yolks and beat with a mixer or whisk.
- Beat egg whites with a mixer until fluffy, stable foam. Then gradually add 60 grams of sugar, whisking constantly.
- Combine butter with sugar and yolks with sugar, mix. Add baking powder. Add flour gradually and stir.
- Very carefully, in two or three steps, add whipped proteins with sugar into the dough.
- Chop the pistachios and add to the dough.
- Put the prepared dough in a baking dish.
- Bake the cake in an oven preheated to 175-180 degrees for 40-50 minutes. Check readiness with a dry stick.
- 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.
- Cut the finished cake into pieces and serve with tea.
Bon appetit!
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