Plumcake with pistachio liqueur
Pistachio liqueur plumcake is light and easy to prepare without flour or butter. It uses a mixture of gluten-free flours and pistachio liqueur cream, imparting an amazing flavor. It is soft and fragrant, and is conseved for 2-3 days. You can personalize it with decorations or fillings, or add chocolate chips.
Ingredients
- 2 eggs
- 100 g sugar
- 170 g universal gluten-free flour mix
- 60 ml pistachio liqueur cream
- 1 sachet vanillin
- 35 ml seed oil
- 1 pinch salt
- 12 g gluten-free baking powder for cakes
Preparation
Beat the eggs with the sugar and a pinch of salt until the mixture is puffy and fluffy. Add the oil and Mastro Vincenzo pistachio liqueur, then incorporate the sifted gluten-free flours, baking powder and vanillin. Pour the mixture into a pound cake mold and bake at 170°C for about 35 minutes.
Once golden brown, check for doneness with a toothpick. Bake, let cool, and decorate as desired with powdered sugar, pistachio cream, hazelnut cream, and pistachio granules. The pound cake is ready to be served.
