Dear Sciaralovers, but above all dear Sciaralovers 😊
Let's celebrate Women's Day together! 💐
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For Women's Day we also dedicate a delicious slice of our delicious Pistachio Mimosa Cake to you 💛
Here is the recipe :
for the pistachio cake:
• 220 g of 00 flour
• 100 g of chopped Sciara pistachios
• 170 g Sugar
• 3 medium eggs
• 1 white yogurt of 125 g
• 75 g Peanut oil
• 50 g 100% Sciara Pistachio Cream
• 1 sachet of baking powder for desserts
• 1 tablespoon Vanilla extract
for the pistachio namelaka:
• 160 g White chocolate
• 80 g 100% Sciara Pistachio Cream
• 100ml Milk
• 6 g Glucose (or honey)
• 3 g Gelatine in sheets
• 220 g Fresh liquid cream
for the rum and orange syrup:
• 100ml Water
• 50 g Sugar
• 30 g Rum
• Zest of half an orange cut into strips (without the white part)
• 3 drops Almond flavouring
for the finish:
• to taste Sciara Pistachio grains
• to tasteRaspberries
• to taste Small meringues
• to taste Sciara shelled pistachio
In a bowl mix the yoghurt, eggs, sugar, 100% Pistachio Cream and vanilla with a whisk.
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 the mixture is smooth and homogeneous.
Oil and flour a 24 cm mold.
Pour the batter into the mold and bake the cake in a preheated oven at 180° for 35/40 minutes, positioning it in the lower part of the oven. If the surface gets too dark, cover the cake with aluminum foil.
Remove from the oven and let it cool for a few hours before cutting it. You can also prepare it the day before.
Let's prepare the pistachio namelaka:
Cut the white chocolate into small pieces and melt it in the microwave or in a double boiler.
Add the 100% Pistachio Cream, mixing well.
Put the gelatin in a cup with a little cold water and let it hydrate for 10 minutes.
Put the milk in a saucepan with the glucose (or honey) and bring to the boil, add the squeezed gelatin and let it dissolve.
Pour the hot milk slowly over the chocolate, emulsifying the mixture with an immersion mixer.
Add the cream, mix well, cover with cling film and place in the fridge for 12 hours.
After the 12 hours of rest, take the cream and whip it with an electric mixer for a couple of minutes.
Let's prepare the bath:
In a saucepan, combine the water, the rum, the almond flavouring, the zest of half an orange cut into thin strips and the sugar, bring to the boil and switch off.
Let it cool down completely before using it.
Let's assemble the Pistachio Mimosa Cake:
Take the cake and with a sharp knife delicately remove the thin external part which has become dark during cooking.
Place a 20 cm saucer in the center of the cake and with a sharp knife cut the cake following the edge of the saucer, so as to obtain a 20 cm base and an edge that we will crumble to decorate the surface.
Then cut the cake horizontally in order to obtain three discs of the same thickness.
Then take a serving dish and place the first disc of Pistachio Cake, sprinkle it with a third of the syrup and spread it with a third of pistachio namelaka.
Cover with the second disk of cake, wet it with a third of the syrup and spread it with the namelaka.
Cover with the third disk of cake, drizzle with the syrup and spread the whole cake with a thin layer of namelaka (including the edges).
Crumble the edges of the cake that we had kept aside with your hands and cover the whole cake.
Decorate the surface of the cake using a few raspberries, meringues, shelled pistachios and chopped pistachios.
Keep the Pistachio Mimosa Cake in the fridge until it's time to serve and then... unleash the taste! 😄
Happy Women's Day to all of you! 💐💚