A different kind of sponge cake? Here's the recipe with oats and pistachios: soft, well-aerated, and delicious, it's also perfect for other recipes.
A different kind of sponge cake? Here's the recipe with oats and pistachios: soft, well-aerated, and delicious, it's also perfect for other recipes.
Difficulty
Average
Preparation
30 min
Cooking
20 min
Doses for
6 people
Suitable for
Vegetarians
I discovered oat flour recently, but it has become an inseparable companion in the kitchen, especially for desserts, thanks to its consistency that makes desserts soft and airy.
Precisely with a view to experimentation, I wanted to try it for one of my signature dishes, the sponge cake…
I usually make the classic recipe with refined flour, but I wanted something different, and so this oat and pistachio sponge cake was born... and the oat flour didn't disappoint this time either, resulting in a soft, well-aerated cake perfect for a wide variety of recipes.
Meanwhile, using a stand mixer, beat the eggs at room temperature with the sugar until they have quintupled in volume, which will take at least 20 minutes.
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While the eggs are whipping, sift the oat flour twice with the starch, pistachio flour, salt and vanilla.
Spray the mold with a release agent, or alternatively butter and flour it.
Add the flour to the eggs in small batches, using slow, up-and-down, rotating movements with a whisk. Mix until the mixture is smooth and frothy.
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Pour into the cake pan, lower the oven temperature to 170°C and bake for 20 minutes.
Let the mold cool and remove the cake, let it cool on a rack.
Cut the pistachio and oat sponge cake only when it is completely cold to avoid it crumbling.
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Advice
You can enjoy the sponge cake filled with a cream or as a base for a modern cake or in single-serving glasses that are excellent as an after-dinner treat;
•If you love pistachio desserts, I recommend trying the pistachio truffles or the pistachio snack.
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