Nut butters are the basis of every fitness enthusiast’s kitchen and that is why we believe you have pistachio butter at home. Out of this butter we will bake delicious and non-traditional pistachio butter. Pistachios are rich in proteins and have less fats than the other nut types. We will use them for dough and cream preparation in the recipe but also for the decoration. Pistachio lovers will definitely get on their own, try and taste it!
For the dough:
- 60 g of wholemeal spelt flour
- 50 g of unsalted pistachios
- 40 g of erythritol
- 50 ml of milk
- 50 ml of water
- 2 eggs
- 2 TS of conditioner dough
For the cream:
- 250 g of ricotta
- 30 g of pistachio butter
- 15 g of vanilla protein
- jucie from ½ of lemon
- sweeting according to preferences
You might be interested in these products:
Preparation method:
Separate whites from yolks and mix them into solid snow. Mix the yolks with erythritol and water. Mix the mixture to the foam. Consequently, add the flour, conditioner dough, milk and ground pistachios to it. Mix the snow into prepared mixture. Pour the dough to 20 cm average cake form and bake at 180°C aproximately for 20 minutes.
While the dough is baking, prepare the pistachio cream with ricotta. Mix all the ingredients such as ricotta, pistachio butter, protein, juice of lemon and bit of sweeting to the smooth. If the cream is too dense, you can add a little milk. Spread the prepared cream on the baked dough and let it solidify in the fridge for at least 60 minutes. Before serving, we can decorate the cake with pieces of pistachio. Enjoy.
| Nutrition facts | per 1 slice (of the overall amount of 10) |
|---|---|
| Calories | 140 |
| Carbohydrates | 11 g |
| Protein | 7 g |
| Fat | 8 g |
Will you taste this pistachio cake with ricotta, pistachio butter and protein? How do you use the pistachio butter in the kitchen? Share with us your tips for the delicacies of the nut butters in the comments. If this recipe inspired you, share with your friends and support it by sharing.
Add a comment