Recipes.

Pistachio Torte with Raspberry Coulis

By La Gallette


Pistachio-Cake-La-Gallette
  • Makes one 20cm cake servings
  • Prep - 20 mins
    Cooking - 45 mins
  • Total - 1 hour 5 mins
Pistachio-Cake-La-Gallette

We’re suckers for a celebration cake, and this one ticks all the boxes – gluten-free, fructose-free and beautifully presented. We can’t claim this recipe as ours though - kudos goes to Zainab from the blog La Gallette for this beautiful creation.  

Servings: Makes one 20cm cake
Preparation: 20 mins
Cooking: 45 mins

Tags: , , , , , , , ,

Ingredients

  • 2 cups raw almonds, soaked in warm water for 1 hour.
  • 2 cups raw shelled pistachio.
  • 1/2 cup rice malt syrup.
  • 5 large egg whites.
  • 2 large eggs.

Coulis

  • 1 cup raspberries, fresh or frozen.
  • 1 tablespoon rice malt syrup.
  • 1 tablespoon rose water (optional).
  • 2 tablespoons lemon juice.
  • 2 tablespoons chia seeds.

To decorate

  • Coconut whipped cream (or any other cream of your choice.
  • Extra pistachios, to sprinkle.

Directions

1. Preheat the oven to 170C and lightly grease and line the base of a 20cm round baking tin.

2. Place the raw pistachios in a high-power large food processor and process until a fine flour which resembles the texture of breadcrumbs. Add the drained raw almonds and process until all evenly combined and fine (around 5 minutes).

3. Transfer the mixture into a large bowl and add the remaining ingredients, mixing until evenly combined. Pour the cake batter into the tin and bake for 40-45 minutes or until the centre of the cake springs back to the touch. Cool completely.

4. To make the coulis, place all ingredients into a food process until smooth. Set aside for 5 minutes to thicken slightly before drizzling on the cake. Decorate with whipped cream and crushed pistachios (optional).


Note

Don't chuck out your egg yolks! Use them elsewhere. We recommend scrambling them with veggies for breakfast, or making our Homemade Mayonnaise.

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

We’re suckers for a celebration cake, and this one ticks all the boxes – gluten-free, fructose-free and beautifully presented. We can’t claim this recipe as ours though - kudos goes to Zainab from the blog La Gallette for this beautiful creation.

Ingredients

  • 2 cups raw almonds, soaked in warm water for 1 hour.
  • 2 cups raw shelled pistachio.
  • 1/2 cup rice malt syrup.
  • 5 large egg whites.
  • 2 large eggs.

Coulis

  • 1 cup raspberries, fresh or frozen.
  • 1 tablespoon rice malt syrup.
  • 1 tablespoon rose water (optional).
  • 2 tablespoons lemon juice.
  • 2 tablespoons chia seeds.

To decorate

  • Coconut whipped cream (or any other cream of your choice.
  • Extra pistachios, to sprinkle.

Directions

1. Preheat the oven to 170C and lightly grease and line the base of a 20cm round baking tin.

2. Place the raw pistachios in a high-power large food processor and process until a fine flour which resembles the texture of breadcrumbs. Add the drained raw almonds and process until all evenly combined and fine (around 5 minutes).

3. Transfer the mixture into a large bowl and add the remaining ingredients, mixing until evenly combined. Pour the cake batter into the tin and bake for 40-45 minutes or until the centre of the cake springs back to the touch. Cool completely.

4. To make the coulis, place all ingredients into a food process until smooth. Set aside for 5 minutes to thicken slightly before drizzling on the cake. Decorate with whipped cream and crushed pistachios (optional).

Note

Don't chuck out your egg yolks! Use them elsewhere. We recommend scrambling them with veggies for breakfast, or making our Homemade Mayonnaise.

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

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