![]() Sprinkle 35 grams coarsely chopped pistachos over the top.Ī very straight forward cake batter preparation. ![]() ![]() Put the batter into the springform pan and smooth. Whisk 223 grams flour, 7 grams baking powder, one teaspoon freshly ground cardamom (hard to see, but it's there on the left side in with the flour) and 1/2 teaspoon salt in a medium bowl.Ĭream 113 grams/1 stick room temperature, unsalted butter with 75 grams granulated sugar with an electric mixer on medium speed until light and fluffy.Īdd two eggs, one at a time, then blend in 198 grams pistachio paste.Īdd the flour mixture alternately with 120 ml milk in three additions, beginning and ending with the flour.įold in 85 grams chopped dark chocolate (I used a mixture of 56% and 72%). ![]() The butter, eggs and milk should be at room temperature.īutter a 9" springform pan and heat the oven to 350º. ![]()
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