We had a mild winter this year and it seemed that spring would arrive very early and rapidly...but first week of March has passed and it does not look very promising. We will hope for the best:) But for now this cake brought us into spring mood. I went a little crazy with colours, but kids loved them:)
This nutty cake is flourless and it's frosting is made of light cream cheese and light vegetable shortening. This was also a reason for the cream to be slightly more runny than normal, But let the cake stand in the fridge overnight; the frosting will set.
The cake is moist and very fragrant: coconut, pistachios, poppy seeds, hazelnuts... The cream is light, with distinct pistachio fragrance. The cake was my favourite part, the frosting- fav of my kids. Also, this cake stays fresh for days.
160 g coconut flakes
100 g poppy seeds
50 g hazelnuts
50 g pistachio nuts
10g baking powder
pinch of salt
vanilla to taste
6 eggs, separated
Blend all nuts and seeds to create nut flour. Add baking powder.
Beat egg yolks with sugar until pale and fluffy. Add nut flour to the mixture.
Beat egg whites until strong peaks. Carefully fold the egg whites into the dough.
Preheat oven to 170C. Grease baking paper and cover 23cm baking pan with it.
Pour the dough into the form and bake during 35 minutes, until ready.
let it cool, then slice into 2 layers.
Light Frosting (adapted from here)
300 g cream cheese (light)
200 g lighter butter
300 g powdered sugar
vanilla to taste
2 x 90 g pistachio powder pudding
green food colouring
Beat cream cheese and butter until smooth. Add powdered sugar and pudding mixture. If you like, add food colouring.
100ml heavy whipping cream
1-2 tb.s. vanilla powdered sugar
red food colouring
pistachio nuts for decoration
Whip cream until peaks form, add powdered sugar and continue beating, add food colouring and vanilla.
Have a great week!