Preparation

From Torres and Ribelles we want to offer our readers many of our recipes, and we think the tastier, the better. For this reason, today we bring you an exquisite recipe to finish our meal or accompany your afternoon coffee, it is pistachio cake.

Elaboration

Before starting to make our pistachio cake, we must preheat the oven to 170 ° C and grease the mold in which we will make our cake.

Once the oven has been preheated, we put a pan on medium-low heat without any fat or oil and we put the pistachios on it to toast them for two or three minutes, moving them continually, until they begin to lose grease and get a bit roasted. This is just to maximize their flavour, so we have to be careful not to burn them.

As we let the pistachios cool a bit, we remove the skin from the cardamom pods, we remove the seeds and then we chop them with the mortar.

Then in a chopper, we crush the pistachios with the cardamom until the crushed mixture has the same texture as sand, when it has acquired that state, we mix it in a bowl along with the corn flour and the baking soda, and we set the mixture to the side.

Then, we warm the Betis extra virgin olive oil along with the butter in a saucepan to melt them together, but without bringing them to a boil. While we take the saucepan off the burner to cool a bit, we use a beater and beat the eggs along with the sugar in a separate bowl until it becomes foamy, and very gradually, we add the oil-butter mixture while continuing to beat the egg-sugar mixture. It should be all well mixed.

We then add the previously-made pistachio and flour mixture to the liquid mixture, and then we gently stir until we have a dough that can be spread. After washing the lemon, we grate it and incorporate the rest and the juice, then we mix it again until well-blended.

 To finish, pour the mixture obtained in the mold and bake 35-40 minutes approximately.

Note: This dessert is thought to achieve 8 servings from it, and its estimated elaboration time is one hour.