Orange blossom cake with pomegrenate and pistachios
- Emeline Haÿs
- 13 janv. 2019
- 1 min de lecture
Why would we stop eating cakes and desserts after the holiday season? The idea of eating another chocolate cake or another christmas cake makes you sick? Try this recipe of orange blossom cake with a light dairy free frosting topped with grapefruits and pistachios.
Ingredients for the cake
120g flour
100g castor sugar
4 eggs
1 tablespoon baking powder
3 tablespoons orange blossom
1 pinch of salt
For the frosting
15cL of full fat cream ( or soy cream for a dairy free version)
1 tsp vanilla beans
20g of icing sugar
40g of pistachios
1 pomegrenate
Method
Preheat your oven at 390f or 200°C
Separate the whites and the yolks of the eggs.
Whisk the yolks with sugar until color lighted.
Add baking powder, orange blossom and flour.
Beat the egg whites with a pinch of salt until they start to foam.
Add a teaspoon of sugar.
Increase speed and continue whisking until the whites become stiff and shiny.
Carefully fold the egg whites in the batter. Don’t over mix.
Pour the batter in a pan.
Bake for 20 minutes.
Once the cake is baked, allow it to cool completely before unmolding it.
Whip the cream with icing sugar and vanilla.
Evenly spread the whipped cream on the cake.
Keep the cake in your fridge until serving.
Roughly chop the pistachios.
Peel the pomegrenate and collect the seeds.
Just before serving, sprinkle pistachios and pomegrenate on the cake.
Serve immediately.
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