FLOURLESS PISTACHIO CAKE W/STRAWBERRY MERINGUE
10-12 servings
INGREDIENTS
Cake
Vegetable Oil, For Cake Pan
1 1/2 Cups Unsalted Pistachios, shelled (8 Ounces)
3/4 Cup Sugar, divided
6 Large Eggs, room temperature
1 Tsp Vanilla Extract
1/2 Tsp Salt, plus more for egg whites
1/4 Tsp Ground Cardamom
Meringue Topping
1 1/3 Cups Freeze-Dried Strawberries (1.2-Ounce Package)
5 Egg Whites, room temperature
1/2 Tsp White Vinegar
1 Cup Almond Flour (4 Ounces)
1 Cup Superfine Sugar
1 Tbl Potato Starch
Special Equipment:
9-Inch Springform Pan
PREPARATION
Preheat oven to 325°F.
Oil a 9-inch spring-form pan
In a food processor, pulse pistachios with 1/4 cup sugar
until finely ground, like fine sand, and set aside. In two large bowls,
separate the 6 eggs into yolks and whites, reserving the sixth egg white for
another use.
Add a pinch of salt to the bowl with the egg whites and
beat using an electric mixer until soft peaks form. Gradually beat in remaining
1/4 cup sugar, and continue beating until stiff peaks form.
Add 1/4 cup sugar, vanilla, salt, and cardamom to bowl
with egg yolks and beat using an electric mixer until thick and pale yellow,
about 2 minutes. Add the ground
pistachios and mix thoroughly. Add the whipped egg whites and fold in by hand
until batter is just combined. Pour
batter into prepared pan and smooth top with a rubber spatula. Bake until
beginning to brown and just barely set, 20–25 minutes.
Meanwhile, make the
meringue topping:
In a food processor, process the strawberries into a fine
powder. Set aside 1 Tbsp of the powder for decorating the cake, and pour the
remaining powder into a medium bowl. Whisk in the almond flour and the potato
starch.
In a large bowl using an electric mixer, beat 5 egg
whites and vinegar until soft peaks form, then gradually beat in the sugar and
continue to whip until meringue is stiff and glossy and all the sugar has
dissolved, 7–8 minutes. Gently fold almond mixture into meringue until just
combined.
Remove cake from oven. Spread
meringue mixture evenly over hot cake, starting from the outside and working
your way into the center. Return cake to oven and bake until meringue is
lightly browned and crisp, 25–30 minutes. Transfer pan to a wire rack to cool,
and immediately run a knife around the edge of the cake to loosen it from the
pan. Release and remove the side of the spring-form pan. Let cake cool at least
30 minutes before decorating. Place the
reserved strawberry powder in a fine-mesh sieve and dust over cake as desired.
NOTE: Always read labels carefully
CarolAnne Le Blanc
NOTE: Always read labels carefully
CarolAnne Le Blanc
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