Pistachio Apple Cake 开心果苹果蛋糕

Here is another light, moist and gluten free cake. You can never imagine that only 15g of rice flour and a quarter teaspoon of baking powder with some grated apple can make this cake so wonderfully delicious. This cake has a nutty fragrance from the pistachio nuts and ground almond. The cake still stayed soft even after being chilled for 2-3 days. I baked this cake twice in a week and received many compliments from friends and family. Do have a try on this super easy yummy cake. You'll never regret it.

• Pistachio Apple Cake
• 50g Pstachio nuts
• 15g Rice flour
• 1/4 tsp Baking powder
• 75g Ground almond/almond meal
• 3 large Eggs, separated (70g each)
• 110g Sugar (used 50g)
• 110g Sugar (used 20g)
• 1/2 Red apple (about 60g), unpeeled and grated
• 50g Butter, melted

Method:

Preheat oven to 180 degree C. Grease and line the base of a 7 inch (18cm) cake pan.

Place the pistachio nuts and rice flour into a food processor and process until the nuts are finely ground. The flour helps the nuts to grind evenly. Add the baking powder and ground almonds and pulse till just combined.

Using an electric mixer beat the egg yolks and the 50g sugar on high speed till the mixture is very thick. Stir in the ground nut/flour mix, apple and butter and stir well. The mixture will be quite stiff at this stage, set aside.

In a separate bowl beat the egg whites to soft peak stage then add 20g sugar and beat to firm peak.

Gently fold the egg whites into the nut mixture in two batches. Place the mixture into the prepared pan and bake for approximately 50 minutes until cooked through.

Allow the cake to set in the pan for 5-10 minutes then turn out onto a cake rack to cool.

Dust the cake with a little icing sugar before serving.

recipe adapted from Taste.com with slight adjustments

50克 开心果

15克 粘米粉、

1/4茶匙 发粉

75克 杏仁粉

3个 全蛋 （1个越70克），蛋黄蛋白分开

50克 砂糖

20克 砂糖

1/2粒 红苹果带皮(约60克)，磨碎

50克 溶化牛油

先预热烤箱180度。准备一个7寸圆烤盘，抹油底部铺纸。

用高速度把蛋黄和50克砂糖打至松发。拌入粉料，苹果碎和融化牛油。这时候的蛋糊会变得很浓稠,备用。

将蛋白搅打起，加入20克砂糖继续搅打至硬发性。

用橡皮刮刀把蛋白霜轻轻的分2次翻拌入蛋糊里至均匀即可。倒入准备好的烤盘里，烤约50分钟至熟透。

让蛋糕连烤盘待凉5-10分钟后，才取出放在凉架上待凉。

真的让你无法想象只用15克的粘米粉就能做出很香和湿润的开心果苹果蛋糕。真的好吃。所以一周内烤了两次呢。:D