For a visual and taste sensation try this delightful Pistachio and Pomegranate Cake!
Ingredients:
Cake:
- 100 g green pistachios
- 35 grams of Three Spades Cassava Flour, for a dense nutty cake or 70 grams for a fluffier cake
- 113 g unsalted butter room temperature (8 TB)
- 100 g fine granulated sugar
- zest of 1 lemon
- 2 eggs room temperature
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Glaze
- 1/2 cup powdered sugar sifted
- 2 tablespoons of pomegranate arils plus more for garnish
- pinch fine sea salt
- drops of lemon juice
- some green pistachios chopped or kept whole
Method:
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Preheat oven to 180 C and grease a loaf pan with butter and flour.
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Pulse your pistachios with the flour until finely ground.
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Beat the butter for a few minutes then add the sugar and zest and beat until light and fluffy
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Add eggs one at a time, while mixer is running and beat until combined.
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Add the pistachio and flour mixture, the salt and baking powder to the wet mix and fold with a spatula until combined.
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Bake for 30-35 minutes or until top springs back when pressed.
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If you are making the glaze: do so by pressing pomegranate arils through a sieve to release about 1/2 tablespoon of juice. Add the lemon juice, powdered sugar and the salt and mix to combine.
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Once the cake is cool, drizzle with the glaze and top with pistachios and more arils and enjoy.
Adapted from buttermilkbysam