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Pistachio Apple Cake 开心果苹果蛋糕

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Here is another light, moist and gluten free cake. You can never imagine that only 15g of rice flour and a quarter teaspoon of baking powder with some grated apple can make this cake so wonderfully delicious. This cake has a nutty fragrance from the pistachio nuts and ground almond. The cake still stayed soft even after being chilled for 2-3 days. I baked this cake twice in a week and received many compliments from friends and family. Do have a try on this super easy yummy cake. You'll never regret it.


Pistachio Apple Cake

    Ingredients:
     50g Pstachio nuts
     15g Rice flour
     1/4 tsp Baking powder
     75g Ground almond/almond meal
     3 large Eggs, separated (70g each)
     50g  Sugar 
     20g  Sugar 
     1/2 Red apple (about 60g), unpeeled and grated
     50g Butter, melted






     Method:
  • Preheat oven to 180 degree C. Grease and line the base of a 7 inch (18cm) cake pan.
  • Place the pistachio nuts and rice flour into a food processor and process until the nuts are finely ground. The flour helps the nuts to grind evenly. Add the baking powder and ground almonds and pulse till just combined.
  • Using an electric mixer beat the egg yolks and the 50g sugar on high speed till the mixture is very thick. Stir in the ground nut/flour mix, apple and butter and stir well. The mixture will be quite stiff at this stage, set aside.
  • In a separate bowl beat the egg whites to soft peak stage then add 20g sugar and beat to firm peak. 
  • Gently fold the egg whites into the nut mixture in two batches. Place the mixture into the prepared pan and bake for approximately 50 minutes until cooked through.
  • Allow the cake to set in the pan for 5-10 minutes then turn out onto a cake rack to cool.
  • Dust the cake with a little icing sugar before serving.

      •   recipe adapted from Taste.com with slight adjustments
        ~~~~~~~~~~
    开心果苹果蛋糕


         材料：
         50克 开心果
         15克 粘米粉、
         1/4茶匙 发粉
         75克 杏仁粉
         3个 全蛋 （1个越70克），蛋黄蛋白分开
         50克 砂糖
         20克 砂糖
         1/2粒 红苹果带皮(约60克)，磨碎
         50克 溶化牛油

         做法：
    • 先预热烤箱180度。准备一个7寸圆烤盘，抹油底部铺纸。
    • 将开心果和粘米粉放入搅拌机把开心果磨成粉。加入粘米粉一起搅打可促进坚果磨的更细腻。然后参入发粉和杏仁粉，搅打均匀即可。
    • 用高速度把蛋黄和50克砂糖打至松发。拌入粉料，苹果碎和融化牛油。这时候的蛋糊会变得很浓稠,备用。
    • 将蛋白搅打起，加入20克砂糖继续搅打至硬发性。
    • 用橡皮刮刀把蛋白霜轻轻的分2次翻拌入蛋糊里至均匀即可。倒入准备好的烤盘里，烤约50分钟至熟透。
    • 让蛋糕连烤盘待凉5-10分钟后，才取出放在凉架上待凉。
    • 撒些糖粉在蛋糕表层上即可切片享用。
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       只用了15克的粘米粉就能做出很香和湿润的开心果苹果蛋糕。真的好吃。所以一周内烤了两次呢。:D

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