White Chocolate pistachio cake and a Sparkling Wine

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The sweet delicacy of the white chocolate enhances the elegant flavor of the pistachio and makes this cake a simple but effective dessert, ideal accompanied by a sparkling. Asti from the Fontanafredda winery is our suggestion. 100% Moscato Bianco, it is recommended for: The perfectly balanced sip, sweet but not too much, fragrant that brings back the scent of the grapes in the cellar. Sample with an important taste-olfactory persistence. For the full review click here.

© Piero Pardini – The Wolf Post – TUSCANY – ITALY

Ingredients

• 200 g pistachios
• 100 g toasted hazelnuts
• 80 g raw coconut sugar
• zest of 1 lemon
• 2 carrots, chopped
• 1 egg
• pinch of sea salt
• 1 teaspoon organic vanilla bourbon powder
• 100 g brown rice flour, sifted
• 15 g organic baking powder
• Topping
• 200 g high-quality white chocolate

©Veronica Lavenia- The Wolf Post

Method:

1. Preheat the oven to 180°C (350°F/Gas 4)
2. Line a 35cm round baking tin with baking paper.
3. Process the pistachios in a food processor with the hazelnuts, coconut sugar and lemon zest. Pour into a bowl.
4. Blend the carrots with the eggs, salt and vanilla. Add this mixture to the pistachio and hazelnut flours. Combine the brown rice flour, baking powder and mix well with each other all the ingredients.
5. Bake for 35-40 minutes. Melt the white chocolate in a double boiler.
6. Once the cake has cooled, decorate with the melted chocolate.
7. Leave to rest at room temperature for 10–15 minutes before serving.