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Delia smith's coffee-cardamom pie with pistachio nuts
Delicious cake with coffee, cardamom and pistachios.
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Ingredients
Directions
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Preheat the oven to 170 ° C.
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Divide half of the pistachio nuts over a baking sheet and place in the middle of the oven for about 8 minutes.
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Meanwhile, insert 10 cardamom pods into the mortar. Stamp them so that the pods split and put the seeds on a saucer.
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Do the same with the remaining 10 pods, but take another saucer.
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Throw the pods away and stamp both portions of seeds - keep them separate! - to powder. Finely chop half of the nuts.
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Sift the flour and powder over a mixing bowl.
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Add the butter, eggs, 115 g sugar, 1 tbsp espresso powder and 1 saucer of cardamom powder and mix in 1 min. To a smooth, creamy mass.
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Fold the finely chopped nuts through. Divide the batter over the baking molds.
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Smooth the top and place in the middle of the oven for about 25 minutes.
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Meanwhile, make the syrup and the topping.
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Put 1 tbsp espresso powder, the rest of the cardamom powder and 1 tbsp sugar in a heat-resistant bowl.
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Add 25 ml of boiling water and beat for 1 min. Until the coffee and sugar are dissolved.
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In a different bowl, whisk together the mascarpone, 1 tbsp espresso powder, the rest of the sugar and milk.
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The cakes are cooked when they spring back in the middle when you press them gently with your little finger.
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Take them out of the oven, but leave them in the mold. Pierce holes when they are still warm and spread the syrup over both cakes. Allow to cool completely.
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Using a palette knife, separate the cakes from the edge. Put them both on an inverted bowl and gently press down the outer ring of the mold.
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Grab a cake bowl and use a palette knife to put 1 pie on the dish. Brush with half of the filling.
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Then put the other cake on it and brush with the rest of the mixture.
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Sprinkle with the rest of the nuts just before serving. Store in a plastic cake box in the refrigerator until use.
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Nutrition
450Calories
Sodium8% DV200mg
Fat51% DV33g
Protein14% DV7g
Carbs10% DV31g
Fiber4% DV1g
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