John Myers
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Nectarine-pistachio-almond Cake
The perfect nectarine-pistachio-almond cake recipe with a picture and simple step-by-step instructions.
molding
- 100 g Ground almonds
- 100 g Freshly chopped pistachios
- 200 g Sugar brown raw sugar
- 50 g Fine oatmeal
- 4 Eggs
- 1 tablespoon Flour
- 0,5 packet Baking powder
- 1 tablespoon Orange zest
- 1 Prices Salt
- Fat for the shape
- .
- 150 g White chocolate
- 1 teaspoon Orange zest
- 1 tablespoon Freshly chopped pistachios
- Pistachio nuts
- Separate the eggs. Beat the egg whites into snow. Peel, halve and grate the nectarines.
- Mix the egg yolks with the remaining ingredients to form a dough. Carefully stir in the egg whites. Put the dough in a greased springform pan (26 cm) and bake the cake in a preheated oven at 190 ° for 60 minutes. Do the chopsticks test.
molding
- Melt the chocolate in a water bath, add the orange zest and pour over the cooled cake. Pour the chopped pistachios over and garnish with pistachio nuts.
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