Postre
Pistachio Sheet Cake
1 h 15 minPara 16Nutri-Score D€€
D
1 h 15 min
1 h 15 minPistachio Sheet Cake
receta de
Broma Bakery
@bromabakery
7 recetas
10 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
pistachios (shelled, finely ground)Frutos secos y semillas150 g
all-purpose flourCereales250 g
granulated sugarDespensa200 g
butter (softened)Lácteos200 g
eggs (at room temperature)Lácteos4 piezas- baking powderDespensa10 g
milkLácteos120 ml- vanilla extractDespensa5 ml
saltEspecias3 g- powdered sugar (sifted)Despensa150 g
cream cheese (softened)Lácteos100 g
por ración
Nutrición
195kcal
- Carbohidratos
- 21 g
- Proteínas
- 3 g
- Grasas
- 11 g
lo que usará
Utensilios
Bol ×2
Varillas
Fuente de horno
Horno
Espátula
paso a paso
Preparación
- Paso 1
Preheat and prepare the tin
- Preheat the oven to 180 °C.
- Line the baking dish with baking paper.
- Paso 2
Make the pistachio batter
- Beat the butter with the sugar until pale and fluffy.
- Add the eggs one at a time, then the vanilla extract.
- Fold in the flour, ground pistachios, baking powder and salt, then loosen with the milk.
- Paso 3
Bake the cake
- Pour the batter into the dish and smooth the top.
- Bake until golden and a skewer comes out clean.
- Paso 4
Whip the pistachio frosting
- Beat the cream cheese with the powdered sugar.
- Fold in the remaining ground pistachios.
- Paso 5
Frost and serve
- Let the cake cool completely.
- Spread the frosting over the top and cut into squares.
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