Pistachio sponge cake takes desserts to a whole new level
Pistachios have recently become very trendy nuts. They appear in many desserts, such as donut fillings, cheesecakes, cookies, and ice cream. I'm also a big fan of them. Since I discovered the recipe for pistachio sponge cake, it has become my favorite cake base.
We usually prepare sponge cake without any additions, as its delicate flavor matches any cream or fruits. However, “flavored” sponge cakes immediately enhance the taste of a cake or other dessert. We know coffee, poppy seed, and nut sponge cakes. Now pistachio can join them.
Pistachios are healthy and delicious nuts
Pistachios have made an incredible career in recent years. They are found in every trendy dessert, and we snack on them. They contain a lot of protein, with a serving (about 1 ounce) containing as much as 7 grams. They also have fiber. We usually associate fiber with vegetables, but we can also find it in these nuts. A handful of pistachios contains 2 grams of fiber, equivalent to a tomato. This is significant support for the good functioning of the digestive system. And what about fat? Pistachios have a lot of it, but it’s monounsaturated fatty acids. They have a beneficial effect on the heart and circulatory system. Therefore, eating 1 ounce daily, ideally of various nuts, and of course unsalted, is recommended. Do those in sponge cake count? There’s no denying that unprocessed nuts have the most nutritional value.
A good pair with raspberries
What additions pair best with pistachio sponge cake? You can layer it with cream based on mascarpone and fruits; raspberries and blackberries will go great with it. If you want the dessert to have a strong pistachio flavor, prepare cream with pistachio paste. Creams based on chocolate, including white or cocoa, also pair well with it. From this recipe, the sponge cake comes out high, fluffy, and easy to cut into layers.
Pistachio sponge cake
Ingredients:
- 1 cup unshelled, unsalted pistachios,
- 6 eggs,
- 6 ounces of sugar,
- 5 ounces of cake flour,
- 1 ounce of potato starch,
- 1 teaspoon of baking powder.
Preparation:
- Grind pistachio nuts into a fine powder, for example using a blender.
- Sift both flours and baking powder through a sieve.
- Add the ground pistachios to the flour and mix.
- Separate egg yolks from whites, and beat the whites with sugar until fluffy.
- Add the yolks and gently mix.
- Finally, add the prepared flour mixture and gently mix again.
- Pour the batter into a pan lined with baking paper.
- Bake the sponge cake in a preheated oven for about 50 minutes at 350°F, top and bottom heating.
