Pistachio Caprese Cake

The Pistachio Caprese Cake is a variation of the classic Neapolitan dessert which is usually prepared with almonds or hazelnuts. The pistachio version is just as delicious and is ideal for those who love the taste and unmistakable color of this precious nut. Here’s how to prepare it:

Ingredients

• 150 g of unsalted pistachios
• 150 g of room temperature butter
• 120 g of sugar
• 4 medium eggs
• 150 g of white chocolate
• 50 g of almond flour (or more pistachios, ground into flour)
• Powdered sugar to taste (for decoration)
• Butter and flour to taste (for the pan)
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C (static) and prepare a springform pan of about 22-24 cm in diameter, greasing it with butter and dusting it with flour, or lining it with parchment paper.
2. Finely grind the pistachios until you get a flour that’s not too fine but still powdery. You can set aside some whole pistachios for the final decoration.
3. Melt the white chocolate in a double boiler, being careful not to overheat it.
4. Whip the softened butter with the sugar until you get a frothy and light mixture.
5. Add the eggs, one at a time, continuing to whip after each addition.
6. Incorporate the melted and cooled white chocolate into the butter and egg mixture.
7. Add a pinch of salt and the pistachio flour (and almond flour if you decide to use it), mixing gently with a spatula until you get a homogeneous batter.
8. Pour the batter into the prepared pan and level it with a spatula.
9. Bake in the preheated oven for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
10. Let the cake cool completely before unmolding it.
11. Once cool, sprinkle it with powdered sugar and decorate, if you wish, with whole or chopped pistachios.

Curiosity

The Caprese Cake gets its name from the Island of Capri where it originates, and its specialty lies in not using flour, which makes it naturally gluten-free unless cross-contamination occurs during the preparation. The pistachio version is a modern twist that enhances its color and flavor.

To accompany this delight, you could serve a sweet wine, maybe a Passito di Pantelleria, which with its aromatic notes will pleasantly complete the tasting of the cake.