Minced Pistachio

100% PISTACHIO 0/2 mm.
Pistachio origin: EU/non-EU according to seasonal availability.

Warnings for the consumer:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

(average values ​​per 100 g*): Calories 577 Kcal/2414 KJ, Fats 48.40 g, Saturated fats 6.13 g, Carbohydrates 15.00 g, Sugars 9.7 g, Proteins 20.6 g, Fiber 10, 8 g, Salt 0.015 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

12 months from the production date.
Store in a cool, dry place away from light.
The product will keep intact for up to 3 months after opening, provided that the above storage requirements are met.

CARROT, PISTACHIO AND WHITE CHOCOLATE CAKE
Ingredients:
For the cake:
• 300 g of clean and peeled carrots
• 40 g of 00 flour
• 75 g of chopped pistachios
• 75 g of chopped almonds
• 4 whole eggs
• 150 g of granulated cane sugar
• the grated zest of an organic lemon
• 1 sachet of vanilla yeast
• a pinch of salt
For the icing:
• 200 g of white chocolate
• 50 g of Butter
• the grated zest of an organic lemon
• 1 tablespoon of limoncello
• Pistachio grains for decoration.
Method:
In a mixer, finely grate the carrots then add 1 egg at a time (activating the robot briefly each time we add one).
Pour the flour, chopped pistachio and almond, sugar, yeast, pinch of salt and grated lemon zest into a bowl and mix well.
Pour the carrot mixture into the bowl with the flours, mix well and pour the mixture into a 22cm buttered mould.
Cook in a preheated static oven at 160°C for 10 minutes and then raise the temperature to 180°C and cook for another 35 minutes.
In the meantime, prepare the icing with the white chocolate: melt the chocolate and butter in a bain-marie in a saucepan, add the lemon zest, mix well and set aside.
Once the necessary time has passed, take the cake out of the oven, let it cool and turn it out of the mold.
Once the dessert has completely cooled, take the white chocolate, pour in the limoncello and mix vigorously.
Pour the icing onto the cake, leveling it evenly. Sprinkle the surface of the cake with chopped pistachios.