Tea Cakes With Cardamom-Pistachio Sugar – a delicious recipe with egg whites, blonde cane sugar, ground cardamom, flour, pear, grapeseed oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F/180u00b0C and grease or line either one small cake pan or 4 friand/muffin moulds
2
Peel the pear. Cut half of it into thin slices. Use a fork to crush the other half in a small bowl.
3
Beat the egg whites until they are foamy, but not stiff peaks. Put to one side
4
In a medium bowl, combine the sugar with the almond flour
5
Add the grapeseed oil and vanilla extract to the mashed pear and combine
6
Add this mixture to the flour and using a wooden spoon, stir to combine
7
Add the egg and continue to stir, making sure it is well combined
8
Pour the batter into moulds/cake pan
9
Bake for 20 minutes, then add the remaining pear slices and top with extra cardamom and crushed pistachios. Bake for a further 20-30 minutes, until a toothpick inserted into the centre comes out clean. Remove and let cool before unmoulding.
362
kcal
Calories
25
g
Fat
24
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 egg whites, 1/4 cup minus 2 tablespoons blonde cane sugar (aka raw caster sugar), 1 tablespoon ground cardamom and crushed pistachio, 2/3 cup almond meal/flour, and more.
Yes, Tea Cakes With Cardamom-Pistachio Sugar falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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