Pistachio Caprese is quick and easy to make and will feature a moist, mouthwatering interior that will melt in your mouth!
It is also made without flour because you will use only pistachio flour and is therefore suitable for gluten intolerant as well as lactose intolerant people.
For optimal cake performance you just need to be careful when baking.
Do the toothpick test and it should come out not wet but moist!
- 1+1/2 cups pistachios (finelly chopped) or pistachio flour
- 1 cup of white chocolate
- 1/2 cup of extra virgin olive oil
- 3 eggs
- 3/8 cup of dark brown sugar
- powdered sugar to taste
Separate the yolks from the egg whites.
Whip the yolks with the sugar until they become puffy and foamy.
Then add the melted white chocolate and oil and continue whipping.
Add the finely chopped pistachios or pistachio flour and mix well with a spatula. It is normal for the mixture to be stiff.
Whip the egg whites to stiff peaks.
Gently incorporate from the bottom up into the egg whites.
Transfer the mixture to an 8 inches cake pan and bake at 350 F for 30 minutes in a static oven.
Sprinkle with powdered sugar and serve!
Facebook Comments Box