Indulge in the unique flavor and texture of this Pistachio Cake with Pistachio Cream, a healthy dessert option that doesn’t compromise on taste. Made with spelt flour, natural sweeteners like erythritol or xylitol, and rich in pistachios, this cake is a delightful treat for anyone looking for a guilt-free indulgence. The creamy pistachio frosting adds a luxurious finish, making it a perfect choice for health-conscious gourmets.
Why You’ll Love This Cake:
This pistachio cake stands out for its natural ingredients, offering a delicious way to satisfy your sweet tooth without the added sugars. The combination of crunchy pistachios within the cake and the smooth, nutty cream on top creates a satisfying texture contrast. It’s a simple recipe that results in a sophisticated dessert, ideal for pistachio lovers and those seeking healthier dessert alternatives.
Perfect Occasion:
This Pistachio Cake is perfect for celebrations, afternoon tea, or as a special treat to enjoy any day of the week. Its refined flavor and health-conscious ingredients make it suitable for gatherings where dietary preferences are varied. It’s also a great way to impress guests with something a little different from the usual dessert offerings.
Decoration Tips:
For an elegant presentation, garnish the cake with whole or chopped pistachios and a sprinkle of powdered erythritol or xylitol. Edible flowers or a drizzle of pistachio butter can also add a touch of sophistication. If desired, layer the cake with extra pistachio cream for an even more indulgent experience.
Ingredients:
For the Cake:
- 50g spelt flour
- 50g erythritol or xylitol
- 40g shelled pistachios, finely ground
- 3 eggs, separated
- 2 teaspoons baking powder
- 1 tablespoon water
For the Pistachio Cream:
- 200g cream cheese
- 100g ground cottage cheese
- 50g pistachio butter
- Optional: A bit of erythritol or xylitol to sweeten
Instructions:
- Prepare the Cake:
- Whip the egg whites to stiff peaks. In a separate bowl, beat the egg yolks with water and erythritol (or xylitol) until light and fluffy.
- Mix the spelt flour with ground pistachios and baking powder, then gently fold into the yolk mixture. Carefully fold in the whipped egg whites last.
- Pour the batter into a baking pan lined with parchment paper and bake at 356°F (180°C) for about 25 minutes, or until a skewer comes out clean.
- Make the Pistachio Cream:
- Beat together the cream cheese, cottage cheese, and pistachio butter until smooth. Sweeten with erythritol or xylitol if desired.
- Assemble the Cake:
- Spread the pistachio cream evenly over the cooled cake. Chill in the refrigerator for several hours or overnight to set.
Enjoy this Pistachio Cake with Pistachio Cream, a delightful dessert that combines healthful ingredients with exquisite taste, perfect for any occasion that calls for a touch of elegance and wellness.
