The pistachio nut is one of the pearls of Sicilian cuisine. Let their unique color and flavor enrich a simple cake recipe topped with a rich chocolate glaze.
This recipe has been from THE RUSTIC ITALIAN BAKERY (New Holland Publishers Australia)
The pistachio of Bronte (a small village at the foot of Mount Etna) is one of the pearls of Sicilian cuisine. Its unique color (bright green with purple sections) and the intense flavor enrich the taste and flavor of the recipes of the island. These little delicacies are very special, precisely because of this unique pistachio. The pistachios grow among the rugged lava rocks near the volcano Etna and, for this, it is considered one of the most valuable pistachios in the world. If you have the opportunity to buy it in a Italian specialty store, try it. You’ll immediately notice the difference in the smell and the palate. If you are unable to find this particular pistachio it can be replaced with other very good quality pistachios.
- 2 large eggs
- 75 g (3 oz) raw sugar
- Pinch of sea salt
- 100 ml (3½ fl oz) plain yogurt
- 80 ml (3 fl oz) mild extra virgin olive oil (or 100 ml (3½ fl oz) organic cold-pressed sunflower oil)
- 200 g (7 oz) white Kamut flour (or Farro, Brown rice flour), sifted
- 15 g (½oz) organic baking powder
- 100 g (3½ oz) Sicilian pistachio flour
- 100 g (3½ oz) dark chocolate 70%
- 50 g (2 oz) Gianduja chocolate
- Preheat the oven to 180°C (350°F).
- Beat the eggs with sugar and sea salt, then add the yogurt and oil. Add the sifted flour, baking powder and pistachio flour, stirring quickly. Pour the mixture into cups and bake for 15 minutes. Melt the chocolate in a double boiler and pour on the cakes.