What to Buy1. Butter - 75 grams
2. Eggs - 4 pieces
3. Sugar - 100 grams for the batter and 100 grams for the syrup
4. Shelled pistachios - 100 grams and 25 grams for topping
5. Semolina - 100 grams or gluten-free flour, semolina is better if you have no issue with flour products
6. Lemon - 2 medium
7. Tangerine marmalade - 50 grams, another citrus marmalade works too
8. Baking pan - disposable, 20-22 cm
9. Baking paper - one sheet
10. Salt - 1/4 teaspoon
11. Fresh mint - 3 leaves
How to Make ItIt's best to make this with a stand mixer, for example a Kenwood K-Mix or another planetary mixer — by hand it's hard and tedious
1. Soften 100 grams of butter — you can do it in the microwave for about 15 seconds, then wait about three minutes and microwave another 15 seconds, otherwise it might splatter, or just leave it out to soften naturally
2. Cut a piece of baking paper for the bottom of the pan, place it inside, and grease the edges of the pan and the paper with butter
3. Preheat the oven to 180 degrees
4. Separate the egg whites from the yolks — you'll need both, so be careful not to mix them
5. Grind the pistachios — you can use the attachment on a hand mixer, pulse until finely chopped, about 2-3 minutes of strong pulses. Set aside 25 grams for the topping
6. Put the egg yolks and 100 grams of sugar in the mixer bowl and beat at medium speed for 5 minutes; almost all the sugar should dissolve — you can also leave it for about 7 minutes
7. Add the 100 grams of ground pistachios to the bowl with the yolks and sugar, along with the 100 grams of butter and 100 grams of semolina, grate the zest of one lemon and add it, along with 50 grams of marmalade and 1/4 teaspoon of salt. Mix at medium speed for about 5-6 minutes until the batter is smooth; once the batter is ready, transfer it to a large bowl so it can later be folded with the whipped egg whites
8. Wash the mixer bowl and whisk, otherwise the egg whites won't whip properly; then reassemble the mixer, add the whites you set aside earlier, and whip for 5 minutes at above-medium speed, but not maximum — about 2/3 of full speed; after 5 minutes the whites will turn into foam
9. Now, into the bowl with the mixed batter, add 1/3 of the whipped whites and fold in until even, by hand! Then add another third to what's already mixed, and the rest at the end. Each time this will loosen the batter and make it airy. It's better not to add it all at once, the result comes out worse
10. Carefully pour the finished batter into the baking pan and place the pan in the oven for exactly 25 minutes!
11. While the cake is baking, squeeze the juice from 2 lemons well and pour it into a small pot on the stove over low heat, about 2-3. Add 100 grams of sugar and stir with a spoon to make sure the syrup is ready — all the sugar should dissolve — this takes about 10-15 minutes
12. Once the cake is ready, carefully take it out of the oven, place it on a flat surface still in the pan, and use a skewer or a fork to poke holes evenly over the entire surface, all the way to the bottom of the cake. Then, with a large spoon, carefully and evenly pour the syrup over the whole cake until nothing is left — the syrup will soak into the cake
13. Sprinkle the remaining pistachios on top, they'll cover the holes in the cake; you can also sprinkle finely chopped mint leaves
Ready! It's best to let it cool in the fridge, and you can serve it with unsweetened whipped cream — there's already plenty of sweetness — or just on its own!
2. Eggs - 4 pieces
3. Sugar - 100 grams for the batter and 100 grams for the syrup
4. Shelled pistachios - 100 grams and 25 grams for topping
5. Semolina - 100 grams or gluten-free flour, semolina is better if you have no issue with flour products
6. Lemon - 2 medium
7. Tangerine marmalade - 50 grams, another citrus marmalade works too
8. Baking pan - disposable, 20-22 cm
9. Baking paper - one sheet
10. Salt - 1/4 teaspoon
11. Fresh mint - 3 leaves
How to Make ItIt's best to make this with a stand mixer, for example a Kenwood K-Mix or another planetary mixer — by hand it's hard and tedious
1. Soften 100 grams of butter — you can do it in the microwave for about 15 seconds, then wait about three minutes and microwave another 15 seconds, otherwise it might splatter, or just leave it out to soften naturally
2. Cut a piece of baking paper for the bottom of the pan, place it inside, and grease the edges of the pan and the paper with butter
3. Preheat the oven to 180 degrees
4. Separate the egg whites from the yolks — you'll need both, so be careful not to mix them
5. Grind the pistachios — you can use the attachment on a hand mixer, pulse until finely chopped, about 2-3 minutes of strong pulses. Set aside 25 grams for the topping
6. Put the egg yolks and 100 grams of sugar in the mixer bowl and beat at medium speed for 5 minutes; almost all the sugar should dissolve — you can also leave it for about 7 minutes
7. Add the 100 grams of ground pistachios to the bowl with the yolks and sugar, along with the 100 grams of butter and 100 grams of semolina, grate the zest of one lemon and add it, along with 50 grams of marmalade and 1/4 teaspoon of salt. Mix at medium speed for about 5-6 minutes until the batter is smooth; once the batter is ready, transfer it to a large bowl so it can later be folded with the whipped egg whites
8. Wash the mixer bowl and whisk, otherwise the egg whites won't whip properly; then reassemble the mixer, add the whites you set aside earlier, and whip for 5 minutes at above-medium speed, but not maximum — about 2/3 of full speed; after 5 minutes the whites will turn into foam
9. Now, into the bowl with the mixed batter, add 1/3 of the whipped whites and fold in until even, by hand! Then add another third to what's already mixed, and the rest at the end. Each time this will loosen the batter and make it airy. It's better not to add it all at once, the result comes out worse
10. Carefully pour the finished batter into the baking pan and place the pan in the oven for exactly 25 minutes!
11. While the cake is baking, squeeze the juice from 2 lemons well and pour it into a small pot on the stove over low heat, about 2-3. Add 100 grams of sugar and stir with a spoon to make sure the syrup is ready — all the sugar should dissolve — this takes about 10-15 minutes
12. Once the cake is ready, carefully take it out of the oven, place it on a flat surface still in the pan, and use a skewer or a fork to poke holes evenly over the entire surface, all the way to the bottom of the cake. Then, with a large spoon, carefully and evenly pour the syrup over the whole cake until nothing is left — the syrup will soak into the cake
13. Sprinkle the remaining pistachios on top, they'll cover the holes in the cake; you can also sprinkle finely chopped mint leaves
Ready! It's best to let it cool in the fridge, and you can serve it with unsweetened whipped cream — there's already plenty of sweetness — or just on its own!
