Servings:
4
Prep time:
25
Cooking time:
25
INGREDIENTS
- - 70g rice flour
- -50g potato starch
- -2 eggs
- -120g walnuts
- -1 tablespoon ground pistachios
- -1 cedar
- -60g sugar
- -2 tablespoons agave syrup
- -50g butter
- -40g white chocolate
- -½ packet baking powder
- -1 pinch cinnamon powder
- -turmeric
- -paprika
INSTRUCTIONS
- Remove the walnuts from their shells and toast them slightly on a low heat for a couple minutes. Then, rub them between your hands to remove the peel and chop them.
- Grate a teaspoon of cedar peel and squeeze the pulp to obtain the juice, filtering the seeds if needed. Put a teaspoon of the juice on a side and blend the rest with a little bit of water, cinnamon and agave syrup, then cover and keep in the fridge until you serve the cake.
- Whisk the two yolks with a beater and keep the egg whites, incorporate the sugar to the yolks, then add the melted butter, the potato starch and the rice flour, in the end incorporate the baking powder and a pinch of turmeric.
- Whip the egg whites with the teaspoon of cedar juice and incorporate it to the batter, add the walnuts and the cedar peel in the end.
- Put the batter in a 22cm long heart-shaped baking tray (previously buttered and floured) and bake at 160°C for 25 minutes.
- Let the cake cool down completely. Afterwards, transfer it in a serving tray and pour the cinnamon and cedar juice on top, letting the cake soak it completely. Cover the surface of the cake with the melted white chocolate and complete with the pistachios and a pinch of paprika for an extra pop of color.
