Cuisine: Italian
Ingredients: 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

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Author: Veronica Lavenia
Yield: 10 -12 cakes 1x
Category: Baking, Cake, Dessert
Cuisine: Italian

Ingredients

Scale

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

For the glaze

100 g 3½ oz dark chocolate 70%
50 g 2 oz Gianduja chocolate

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Instructions

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.

Find it online: https://honestcooking.com/pistachio-cakes-dark-chocolate-glaze/