15.12.10

Gluten-free Pistachio Cake with Pistachio Brigadeiro Filling

I love pistachio so much that I made a gluten-free pistachio cake to celebrate my 4th month of marriage and all the good things that happened until now.

The cake was very moistly and fluffy. This is a recipe that my dear friend Layla made recently. I thought very interesting to use potatoes to get a gluten-free cake. But instead the almonds and lemon zests, I used rice flour and pistachio paste. There is some pistachio paste available on the market, but I prefer everything fresh. You can easily do it with a food processor. Or, if you want to workout a little bit, you can use a pestle and mortal.

You may also note I’m a “brigadeiro” addict. Well, guess what I used to fill the cake? Pistachio brigadeiro. So delicious! I got the idea of pistachio brigadeiro from here. I changed the ground pistachio for pistachio paste and I added one more tablespoon of butter. Wonderful!

Everything was going well until the marshmallow fondant. It was the first time I worked with it. I decided to prepare it by myself because most of the fondants commercially available are not tasty. My dear friend Carol sent to me a recipe from Le Cordon Bleu very easy to make. The cake that she prepared with this fondant was very beautiful and delicious. After finished it, I accidentally put in the fridge overnight. Unfortunately, the fondant became brittle and not able to model. Even that, I could do some little roses and balls for decoration.










Homemade Pistachio Paste
(adapted from here)


500 gr shelled pistachios
125 gr white almond powder
250 gr sugar
7 dl water
1 teaspoon  almond extract


Pound the pistachios in a heavy mortar. This is heavy work and it takes a very long time to obtain a fine powder. Using an electrical kitchen mixer can help. Mix in the ground almonds. Add the almond extract. In a saucepan mix 7 grams (0.7 dl) water with 250 gr sugar. Use a copper bowl or heavy bottomed saucepan or mix constantly to avoid sugar burning on hotspots. Heat until the temperature reaches 250°F. Pour the scalding hot sugar over the pistachio paste and mix in quickly to prevent crystallization. We are drawing near to completion when the paste starts to look like baklava offal. Carefully add one teaspoon water at a time and mix thoroughly until you obtain a marzipan-like texture. Do not use too much water. Knead well with both hands to get a smooth, homogeneous mixture. Store in a plastic bag and freeze for best preservation.



Gluten-free Pistachio Cake

200g butter, softened
200g golden caster sugar
4 eggs
100g rice flour 
250g mashed potatoes
200g pistachio paste
2 tsp gluten-free baking powder
How to prepare: 
Heat oven to 360°F/fan 320°F/gas. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the cold mashed potato (make sure it doesnt have any potato lump), pistachio paste and baking powder.
Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. 



Pistachio Brigadeiro

100g pistachio paste
1 can (395g) sweetened condensed milk
2 tablespoon unsalted butter


Mix the condensed milk, butter and pistachio paste in a saucepan and cook over low heat, stirring constantly – when the bottom of the pan starts to show and the mixture is a bit thicker, remove from heat and fill the cake.


5 comments:

  1. What can I say?...It is wonderful!
    Also the pictures. Really makes the food looks delicious!
    You are an artist in so many ways.
    XXX

    ReplyDelete
  2. Oh Dear Mi, thank you for the lovely words!

    ReplyDelete
  3. Amei a idéia de fazer um brigadeiro de pistache!!! Como sempre a apresentação e as fotos estão lindas! Abraço, Luisa

    ReplyDelete
  4. It was impossible to eat just one piece! The combination between the pistachio and condensed milk was fantastic.

    ReplyDelete

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