Gluten-free pistachio and rhubarb cake

Gluten-free pistachio and rhubarb cake

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This gluten-free pistachio and rhubarb cake is the perfect afternoon tea delight.

The ingredient of Gluten-free pistachio and rhubarb cake

  1. 185g pkt pistachios
  2. 9 Coles Australian Free Range Egg whites, lightly whisked
  3. 270g butter, melted
  4. 2 1/4 cup (360g) gluten-free icing sugar
  5. 1 cup (135g) gluten-free plain flour
  6. 2 tsp finely grated orange rind
  7. 6-8 rhubarb stems, trimmed, cut into 5cm lengths
  8. Gluten-free icing sugar, extra, to dust
  9. Double thick cream, to serve

The instruction how to make Gluten-free pistachio and rhubarb cake

  1. Preheat oven to 160C. Grease and line base and side of a 20cm (base measurement) cake pan with baking paper.
  2. Place the pistachios in a food processor or blender and blend or process until finely crushed.
  3. Whisk the egg white, butter, crushed pistachio, icing sugar, sifted flour and orange rind in a large bowl. Pour the mixture into the prepared pan and smooth the surface. Top with the rhubarb.
  4. Bake, covering with foil if necessary to prevent overbrowning, for 1 3/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool before turning onto a wire rack to cool completely.
  5. Dust with the extra icing sugar and serve with cream.

Nutritions of Gluten-free pistachio and rhubarb cake

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calories: https://schema.org
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