Pistachio Cake | Sicilian-Style | Gluten-free Cake Recipe

Start dreaming about a cake made with ground pistachios and no wheat flour! Using rice flour, potato starch, and powdered sugar creamed with butter, eggs, and orange juice. Ingredients below or at www.cookingcompaniontv.com/pi...
Do you love eggs? Join this channel to get access to EGGS-clusive content!
/ @cookingcompaniontv
Chapters
0:00 Pistachio Cake Recipe Intro
0:25 Most important baking step with ingredients
0:40 Making the cake cream
2:00 Combining the dry ingredients
2:28 Beating egg whites for a fluffy cake
3:38 Key to gluten-free baking with rice flour
3:58 Buttering the pan for a crispy crust
4:45 Baking temp instructions
5:40 Glaze instructions
6:24 Additional notes for the best cake
Pistachio Cake
*Ingredients*
1.5 sticks (6 oz/168 grams) unsalted butter, room temperature
1 tsp vanilla extract
1/2 cup orange juice
4 large eggs, yolks and whites separated, room temperature
2 cups powdered sugar
2 cups (200g) ground pistachios (unsalted pistachios)
1/2 cup (90g) finely ground rice flour
3 tbsp (30g) potato starch
1/2 tsp salt
Glaze: 1 cup powdered sugar + 1 tbsp orange juice
Baking temp & time: 350F for 50 minutes
Baking summary: Cream the butter and vanilla, and add yolks. Continuing mixing until fully combined. Add orange juice and beat for several minutes (up to 10 minutes even) until combined. Add in powdered sugar incrementally. Sift together pistachio flour, potato starch, rice flour, and salt. Add dry ingredients to butter in increments and beat until fluffy and pale. In the meantime, beat the egg whites in a separate bowl until soft peaks form. Gently fold egg whites into the cake batter. Pour batter into a greased 9-inch springform pan lined with parchment paper. Gently shake/shimmy the batter to even out and let the batter rest for 15 minutes. Bake for 50 minutes at 350F. Let cool in pan for 10 minutes, then gently remove to cool completely.
For the glaze, start with half a tablespoon of orange juice and stir in a couple tablespoons of powdered sugar until desired consistency is reached. You probably won't use all of the sugar or orange juice.
Connect with me on Instagram: / jennagedwardstv
Amazon Storefront (recommended recipe books and cooking equipment)*: www.amazon.com/shop/jennaedwards
Subscribe if you like my work: ua-cam.com/users/cookingcomp...
(*affiliate links: I may receive a commission for purchases made through these links. This helps me continue making quality content.)
__________________
VIDEO COURSES:*
How to Cook the Best Eggs: www.udemy.com/course/cooktheb...
How to Cook the Best Chicken: www.udemy.com/course/cook-the...
Cooking Essentials: Equipment for New Home Chefs: www.udemy.com/course/kitchenf...
I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
#cookingcompaniontv #jennaedwards

[@tyramotar]

I’m not a baker, but I want to try this. I’ve heard of “folding” in egg whites, but you are the first person to show how to “cut” the egg whites in; you have a lot of good tips!

[@CookingCompanionTV]

Thank you! This is frankly one of my absolute favorites.

[@tyramotar]

@@CookingCompanionTV I’m catching up on your channel. You’re really good at explaining as you cook…. there’s a chance you might make me be brave enough to bake something.

[@CookingCompanionTV]

Ha! Well this would be the thing to make you want to bake

[@paolafelippicoelho3541]

this cake is amazing. it is worth it. my only mistake was to let it burn a little bit... thanks for sharing the recipe

[@CookingCompanionTV]

Thank you!!!! Delighted to know someone tried it!!

[@fionafloresbelaunde7474]

In my country there is no potato starch, what can i use?

[@CookingCompanionTV]

Cornstarch!

[@preenapk3688]

ഹായ്‌