Almond, pistachio and raspberry cake
The Big Green Egg makes some of the most wonderful cakes as it keeps everything so moist. It’s also so easy to set and maintain a temperature, meaning your bake is going to be very consistent.
I’m not the biggest fan of baking but the taste of this cake is just amazing. The lemon zest really comes through, the tarte raspberries too. This cake has to be one of my favourite cakes I’ve ever had.
Cooking surfaces
BBQ Temperature
then
Ingredients
- 150g unsalted butter, melted and cooled
- 150g icing sugar
- 25g plain flour
- 175g ground almonds
- 6 egg whites (medium eggs)
- Zest of 1 large lemon or 2 medium, finely grated
- 150g raspberries
- 25g pistachio nuts, roughly chopped
Method
- Setup your Big Green Egg for an indirect cook at 200°C. To do this you’ll need to put in your plate setter (ConvEGGtor) feet up, stainless steel grid on top and a baking stone on top of that.
- Mix together the almonds, icing sugar and flour in a large bowl.
- In another bowl beat the egg whites until they hold soft peaks.
- Add the egg whites to the dry ingredients (almond, icing sugar and flour) and fold twice with a metal spoon.
- Add the lemon zest and melted (cool) butter and fold until all the ingredients are just combined.
- Take an 8″ cake tin, grease it and pour in the batter.
- Now scatter over the raspberries and pistachios.
- Bake for 45 minutes at 200°C then turn up your Egg to 220°C for 5 minutes.
- You can now either use a skewer to see if it comes out clean when poked into the cake, or my preferred method, use a Thermapen to check if the internal temperature is 95°C.
- Allow it to cool on a cooling rack and then dust with icing sugar.