Currant and Pistachio Cloud Cake
List of Ingredients
Ingredients · Servings 8
- 1STICK + 1 TBSP. unsalted butter, softened
- 2/3CUPS sugar
- 5/8CUPS '00' or all-purpose flour, plus extra
- 3TBSP. pistachio flour
- 3TBSP. currants
- 1/4CUP rice flour
- 2 large eggs
- 1 egg yolk
- salt
Method · 1 h 10 min
- Preheat the oven to 340°F.
- Whip the butter with the sugar and a pinch of salt for approximately 20 minutes until a soft, pale cream is obtained (it should double in volume).
- Next, add the eggs and the yolk, one at a time, followed by the pistachio flour and the sifted all-purpose and rice flours. Finally, add the peeled currants, mixing in delicately so they do not break apart. Grease and flour a plum cake mold (10” long, 2” deep), and pour in the batter.
- Bake for 35-40 minutes at 340°F. Turn out from the mold onto a cooling rack and let cool. Serve dusted with powdered sugar to taste.
- 1 STICK + 1 TBSP. of unsalted butter, softened
- 2/3 CUPS of sugar
- 5/8 CUPS of '00' or all-purpose flour, plus extra
- 3 TBSP. of pistachio flour
- 3 TBSP. of currants
- 1/4 CUP of rice flour
- 2 of large eggs
- 1 of egg yolk
