Yield: 1 x 26cm Cake

Pretty cake

This receipe came about as I have a good friend at work that is gluten intolerant and every time I show up at work with my latest baked goods I have to tell her she can’t have any. I feel terribly mean so set out to remedy the situation by baking the best gluten-free cake she has ever eaten! Now whilst she did say that her Mum’s cakes will always be better, and wouldn’t we all say that, she did admit that this cake was pretty perfect!

The cake’s texture is lovely and light with a moist crumb. Pairing pistachio in the cake and rosewater in the glaze reminds me of old fashioned Turkish delight. However if you aren’t a fan of rosewater feel free to omit it and replace with water or just dust with icing sugar instead of using a glaze.

TIME:

• 15mins Preparation
• 45mins Baking

 EQUIPMENT:

• Mixmaster w/ Paddle Beater Attachment & Whisk Attachment
• Food Processor
• Kitchen Scales
• 26cm / 10inch Springform Pan
• Mixing Bowls
• Measuring Spoons / Measuring Cup
• Spatula / Rubber Scraper
• Grater
• Paper Towel
• Baking Paper
• Wire Rack

INGREDIENTS – Cake:

INGREDIENTS – Glaze:

METHOD – Cakes:

1. Pre-heat oven to 180°C / 350°F
2. Grease and line the bottom of the springform pan with baking paper
3. Coarsely grate the apple – peel and all!
   • Use paper towel to soak up some of the juice, you want the grated apple to be wet but not dripping when you add it to the cake batter
4. Place the pistachio nuts and gluten-free flour into the bowl of a food processor and blitz until the nuts are finely ground
5. Add the almond meal and gluten-free baking powder into the food process and pulse until everything is combined
   • You will need to scrap the bowl down to ensure you get the mixture at the bottom to mix evenly
6. In the electric mixer, add the egg yolks and half the caster sugar and beat for 3-4 minutes or until very thick
7. Add the pistachio mixture, grated apple and melted butter and mix until combined
8. In a separate bowl, whisk the egg whites and second half of the caster sugar until it reaches a firm peak stage – this will take 4-5 minutes
9. Gently fold the egg white into the pistachio batter, don’t try and do this all at once but in 2 or 3 lots
10. Scrape the batter into the prepared springform pan and ensure it is evenly spread across the pan
11. Bake the cake for 45 minutes or until the cake springs back when gently touched
12. Let the cake cool for 15 minutes in the pan before turning out onto a wire rack and leaving to cool completely

Pistachio & gluten-free flour finely ground

Egg yolks – beaten until thick

Egg yolk mixture and pistachio mixture

Egg whites – whipped to firm peak stage

Ready to bake!

Trying to resist eating it

METHOD – Glaze:

1. Place the icing sugar, 2 tbsp of rose water and 1 drop of food colouring into a mixing bowl and mix until smooth
   • Add more rose water and food colour until you get the right consistency and colour
   • You want the mixture to be pourable and smooth, like honey – If it’s too thick it won’t spread and if it’s too runny it will run completely off the cake
2. Roughly chop the pistachios
3. Pour the glaze over the cake and gently spread to the edge of the cake with the back of a spoon
4. Carefully spoon the pistachio into a ring around the cake, about 1cm from the edge
5. Place a small heap of pistachio at the centre of the cake
   • I topped it with a crystallized rose petal

YUMMY!

Ready to eat

I love the colour of this cake

The cake will keep in an air tight container in a cool place for 2-3 days

Perfect for any occasion