Happy Women's Day with Sciara!

Dearest Sciaralovers, but above all dearest Sciaralovers,
Let's celebrate together Women's Day ! 💐

ONLY TODAY 8 MARCH the shipping And free throughout Italy 🚚

You just need to use the code DONNE26 at checkout.
You will find the box in which to enter the discount code on the order summary page.
Then click APPLY and shipping will be discounted from your order 💚

You can use the code DONNE26 as many times as you want, but only on March 8th, for orders starting from €10.

GO TO PRODUCTS

For Women's Day we also dedicate a delicious slice of our delicious Pistachio Mimosa Cake!

INGREDIENTS
For the pistachio cake:
• 220 g 00 flour
• 100 g chopped Sciara pistachios
• 170 g Sugar
• 3 medium eggs
• 1 125g plain yogurt
• 75 g Peanut oil
• 50 g 100% Sciara Pistachio Cream
• 1 sachet of baking powder
• 1 tablespoon Vanilla extract

For the pistachio namelaka:
• 160 g White chocolate
• 80 g 100% Sciara Pistachio Cream
• 100 ml Milk
• 6 g Glucose (or honey)
• 3 g Gelatin sheets
• 220 g Fresh liquid cream

For the rum and orange syrup:
• 100 ml Water
• 50 g Sugar
• 30 g Rum
• Peel of half an orange cut into strips (without the white part)
• 3 drops Almond aroma

For the finish:
• qb Sciara Pistachio Grains
• qbRaspberries
• qb Small meringues
• qb Whole pistachios

PROCEDURE
Let's prepare the cake:
In a bowl, whisk together the yogurt, eggs, sugar, 100% Pistachio Cream, and vanilla.
Sift the flour with the baking powder, add them to the eggs, then add the chopped pistachios, incorporating everything well.
Add the oil and mix until you obtain a smooth, homogeneous mixture.
Oil and flour a 24cm cake tin.
Pour the batter into the pan and bake the cake in a preheated oven at 180°C (350°F) for 35-40 minutes, placing it in the lower third of the oven. Always test for doneness with a toothpick. If the surface gets too dark, cover it with aluminum foil.
The cake is ready; remove it from the oven and let it cool for a few hours before cutting. You can also make it the day before.

Let's prepare the Pistachio Namelaka:
Chop the white chocolate into small pieces and melt it in the microwave or in a bain-marie.
Add the 100% Pistachio Cream and mix well.
Place the gelatine in a cup with a little cold water and let it soak for 10 minutes.
Place the milk in a saucepan with the glucose (or honey) and bring to the boil, add the squeezed gelatine and let it dissolve.
Pour the hot milk slowly over the chocolate, emulsifying the mixture with an immersion blender.
Add the cream, mix well, cover with cling film and place in the fridge for 12 hours.
After 12 hours of rest, take the cream and whip it with an electric whisk for a couple of minutes, it will become soft and frothy.

Let's prepare the Bagna:
In a small saucepan, combine the water, rum, almond extract, thinly sliced ​​orange zest, and sugar. Bring to a boil and remove from heat.
Let the syrup cool completely before using it.

Let's assemble the Pistachio Mimosa Cake:
Take the cake and with a sharp knife, carefully remove the outer part that has become dark during cooking.
Take the cake, place a 20 cm dessert plate in the center and with a sharp knife cut the center of the cake following the edge of the plate, this will create a 20 cm base and a border that we will crumble to decorate the surface.
Cut the base with a sharp knife to obtain three discs of the same thickness.
Take a serving plate and place the first pistachio cake disc on it, drizzle it with a third of the syrup and spread it with a third of the pistachio namelaka.
Cover with the second cake disc, moisten it with a third of the syrup and spread it with the namelaka.
Cover with the third cake disc, drizzle with the syrup and spread a thin layer of namelaka over the entire cake (including the edges).
Crumble the edges of the cake that we had set aside with your hands and cover the entire cake.
Decorate the surface of the cake using a few raspberries, meringues, whole pistachios and chopped pistachios.

The Pistachio Mimosa Cake is ready!
Keep it in the refrigerator until ready to serve.

Happy Women's Day to all of you! 💚