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Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat. It's great for teatime, perfect as a dessert, and amazing if you have any gluten-free friends coming round.
Put the pistachios in a heatproof bowl, cover with boiling water and leave to soak for 3 minutes. Drain and peel off the skin, then roughly chop.
Preheat the oven to 180ºC/gas mark 4 and grease a 23cm shallow, loose-bottomed cake tin.
Melt the butter and chocolate in a large bowl set over a pan of simmering water (the bowl must not actually touch the water). In a separate large bowl, whisk the egg yolks and icing sugar until fluffy and pale in colour. In another large, dry bowl, whisk the egg whites until stiff.
Pour the melted chocolate into the yolk mixture and stir well. Mix in the almonds and chopped pistachios, then gently fold in the egg whites with a metal spoon.
Pour the mixture into the prepared tin and bake in the middle of the oven for 30 minutes until a skewer inserted in the centre comes out clean.
Let the cake rest for 10 minutes, then unmould onto a plate. Slice and serve at room temperature, dusted with icing sugar. A tablespoon of mascarpone or double cream and a little glass of Vin Santo are lovely accompaniments.
Extracted from GINO’S ITALIAN ECSAPE by Gino D’Acampo
Published by Hodder & Stoughton on 14th September 2013
Pictures ©Matt Russell
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