I have been asked to make pistachio nut ice-cream for Christmas this year and have been told that it goes very well with chocolate.
I usually make clementine cake at Christmas using ground almonds.
I found the following recipe which also uses ground almonds instead of flour and should take about thirty minutes from start to finish.
- 200g good quality plain chocolate
- 125g softened butter
- 125g caster sugar
- 4 eggs – separated
- 200g ground almonds
Break the chocolate into pieces and melt in a bowl over simmering water.
Cream together the butter and sugar.
Separate the eggs and add the yolks to the to the butter and sugar mixture. Stir well.
Now add the ground almonds and melted chocolate. Stir well.
Whisk the egg whites until stiff and gently mix into the batter.
Pour into a 20cm round buttered cake tin and bake in the oven preheated to 180C or 160C (fan) for about twenty minutes.
© OldTrout \(2018\)