开心果和橙子蛋糕-不含麸质和乳制品

A few months ago some of our friends came over for an evening of fun,舞蹈动作,当然还有摩洛哥食物!我对这顿晚餐非常兴奋,I literally wanted to cook all of my favourites dishes until I remembered that one of my friends is on a special gluten and dairy free diet.

在快速头脑风暴之后,I easily found alternatives for the starters and the mains,但是由于大多数摩洛哥甜点需要面粉和奶制品,我努力为我们的小聚会找到完美的最后一道菜。

Once I realised that I could substitute flour with ground nuts and butter with almost any type of oil,I decided to bake a cake from scratch using some classic Mediterranean ingredients: pistachios,杏树,orange and olive oil.这些不可能一起出错,right??

The final result wasn't good,真是太不可思议了!!

The cake was surprisingly tender and moist on the inside,外表有硬皮,有非常平衡的开心果和橙子的味道。

我们非常喜欢这个蛋糕,它成了我的一个。经典and I've baked it so many times since that day.

享受!!

Pistachio and orange cake - gluten and dairy free
Pistachio and orange cake - gluten and dairy free
Pistachio and orange cake - gluten and dairy free
Pistachio and orange cake - gluten and dairy free
Pistachio and orange cake - gluten and dairy free
Pistachio and orange cake - gluten and dairy free
Pistachio and orange cake - gluten and dairy free

Pistachio and orange cake - gluten and dairy free

INGREDIENTS

  • 200 gr ground unsalted shelled pistachios

  • 100gr杏仁粉

  • 大橙子的味道

  • 150克砂糖

  • 1茶匙盐

  • 2个鸡蛋

  • 50毫升橄榄油和更多的前置润滑油

  • 1 tablespoon vanilla extract

  • 4 egg whites

方法

• Preheat oven to 180 C (355 F).

给20厘米(8英寸)的蛋糕罐涂上油脂,用烘焙纸在底部划线。

·在一个大碗里,mix together all the dry ingredients (almonds,开心果,orange zest,糖和盐)。

• In a medium bowl mix the eggs,香草精华和橄榄油直到光滑。

·在另一个大碗里,用电动搅拌器将蛋清打至变硬,备用几分钟。

• Pour the smooth eggs,香草和橄榄油混合成干配料。拌匀。Make sure that all the dry ingredients are now wet.

·使用大金属勺,轻轻地,慢慢地将蛋清放入蛋糕混合物中。

●将蛋糕混合物铺在抹油的蛋糕罐中,烘焙35-40分钟,直到蛋糕呈金黄色,指尖有海绵状为止。当插入蛋糕中间时,a skewer should come out a little bit moist.

·用剥壳的开心果和(干的)橙片装饰。

笔记

·如果你想让你的蛋糕更加光泽和湿润,一出炉,brush the cake with orange juice syrup.Orange juice syrup 必威特别投注recipe: in a small deep skillet,中火倒入1汤匙砂糖和2汤匙橙汁。Bring to the boil for 3 to 4 minutes and leave to cool.(通常的糖/液糖浆比为1:1,我故意往这个里面加更多的液体,以便有更多的液体糖浆,otherwise the cake would be to sweet.)