Mazaresi

Mazaresi

Little pistachio cakes

By
From
Spring in Sicily
Makes
35
Photographer
Simon Griffiths

You can make these little cakes in a medium-sized muffin pan. You want the individual moulds to be around 5 cm in diameter.

Ingredients

Quantity Ingredient
400g unsalted pistachio nuts
300g caster sugar
4 organic eggs, separated
1 organic lemon, zested
1/2 lemon, juiced
1/2 teaspoon salt
icing sugar, for dusting

Method

  1. Preheat the oven to 180ºC. Combine the pistachio nuts and a third of the sugar in a food processor and pulse to a fine consistency.
  2. In an electric mixer, beat the egg yolks with the rest of the sugar until very light and fluffy. Add the lemon zest and juice and the ground pistachio mixture and stir well to combine.
  3. In a separate bowl, whisk the egg whites and salt to stiff peaks then fold into the batter.
  4. Butter a medium-sized muffin pan and fill the moulds to just beneath the rim. Transfer to the oven and bake for around 20 minutes. Insert a toothpick to see if they are done.
  5. Remove from the oven and leave to cool on a rack. Gently remove the cakes from their moulds and dust with icing sugar before serving.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again