Berry and Pistachio Cake

Youssef Al-OtaibiCuisinier

Ingrédients

• 2 eggs
  2 pieces
• 125 grams yogurt
  125 grams
• 125 grams unsalted melted butter
  125 grams
• 2 teaspoons rose water
  2 teaspoons
• 550 grams berries
  550 grams
• 2 cups all-purpose flour
  2 cups
• 1/2 teaspoon baking soda
  0.5 teaspoons
• 1 teaspoon baking powder
  1 teaspoons
• 1/4 teaspoon salt
  0.3 teaspoons
• 3 tablespoons orange zest
  3 tablespoons
• 1 cup orange juice
  1 cups
• 1 1/2 cups sugar
  1.5 cups
• 1/2 cup ground pistachios
  0.5 cups

Mesures

1. 1

   Combine the flour, 1/2 cup sugar, salt, baking powder, and baking soda in a mixing bowl.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   In another bowl, whisk the eggs with a whisk and add the melted butter, yogurt, orange zest, and rose water, mixing well until combined.

   Matériel requis:

   Bol de mélange

   🍳

   Whisk

   5 minutes
3. 3

   Pour the liquid mixture over the flour mixture. Add the berries with a spoon and gently stir. Then add the coarsely chopped pistachios.

   5 minutes
4. 4

   Grease the cake pan with butter and dust with flour. Pour the cake mixture into the pan. Preheat the oven to 190 degrees Celsius and bake the cake for 20 minutes until it turns brown and rises, inserting a toothpick to check for doneness.

   Matériel requis:

   Moule à gâteau

   20 minutes
5. 5

   Poke the cakes with a toothpick and pour the syrup over them. Set the cakes aside to absorb the syrup; then remove them from the pans.

   5 minutes
6. 6

   Serve the cakes as they are or decorate with berries and pistachios soaked in syrup.

   5 minutes
7. 7

   To prepare the syrup: Combine the orange juice, water, and one cup of sugar in a pot over low heat and let it boil for five minutes until the syrup thickens, then add a teaspoon of rose water.

   Matériel requis:

   Marmite

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques