Monday, what a cruel day.. Last days were quite absorbing and stressfull, but I wish that this week could be better! Indeed, two days ago I’ve been contacted by a writer and she wants me to review and interview here about her books! I’m really excited about that! I wanted to tell you after, but why not now?
I wish I could have more time to read, but I will plan with school and find more free time. And for relaxing, why not reading and baking? Last week-end was like this.
Thanks nature for Pistachio! Maybe it’s because we always have it at home or becuase my dad comes from Sicily and Bronte ( a village near where we lived) is famous for his cultivations and its use as main product for ice creams, granita and pastries.
Well, what is the real reason why I love it, I’m not sure. Neverthless I’m sure you will enjoy its taste and the soft inner of those mini cakes.
But let’s see how I did it!
MINI PISTACHIO CAKE
- 3 eggs
- 300 sugar
- 150 g butter
- 2 glass of milk (all types)
- 250 all-purpose flour
- 16 baking powder
- 50 g pistachio
I have to warn you, that those ingredients will make two or three mini cakes.
In a large bowl, add sugar and eggs and whisk until it’s well combined. Then add the butter, that you have melted earlier and mix.
Now add the flour, the baking powder and a bit at time, while you’re whisking the mixture, add the two glass of milk. (I used rice milk, but you can use all types of them, it won’t change much the taste).
When you have obtained a smooth and soft mixture, gently add the pistachios. Preheat the oven at 200 °C. Now pour the mixture into a cake tins and bake them for about 40- 45 minutes. Be sure that the top is well coloured.
If you want, add some lemon juice to add some taste. I wanted to do it, but I forgot it! But I think that lemon and pistachio are good flavours together, they intencify each other.
Let’s have a look at our Pinterest board!
Have a good week readers!