Moist and flavoursome, this pistachio and rhubarb cake uses gluten-free ingredients for a coeliac-friendly treat.
Serves1212
Cook time1 hr 45 mins1 hour 45 minutes
Prep time15 mins15 minutes, + Cooling time
+ Cooling time
Ingredients
185g pkt pistachios
9 Coles Australian Free Range Egg whites, lightly whisked
270g butter, melted
2 1/4 cup (360g) gluten-free icing sugar
1 cup (135g) gluten-free plain flour
2 tsp finely grated orange rind
6-8 rhubarb stems, trimmed, cut into 5cm lengths
Gluten-free icing sugar, extra, to dust
Double thick cream, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Grease and line the base and side of a 20cm (base measurement) cake pan with baking paper.
Step 2
Place the pistachios in a food processor or blender and blend or process until finely crushed.
Step 3
Whisk the egg white, butter, crushed pistachio, icing sugar, sifted flour and orange rind in a large bowl. Pour the mixture into the prepared pan and smooth the surface. Top with the rhubarb.
Step 4
Bake, covering with foil if necessary to prevent overbrowning, for 1 3/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool before turning onto a wire rack to cool completely.
Step 5
Dust with the extra icing sugar and serve with cream.
9 Coles Australian Free Range Egg whites, lightly whisked
270g butter, melted
2 1/4 cup (360g) gluten-free icing sugar
1 cup (135g) gluten-free plain flour
2 tsp finely grated orange rind
6-8 rhubarb stems, trimmed, cut into 5cm lengths
Gluten-free icing sugar, extra, to dust
Double thick cream, to serve
Description
Moist and flavoursome, this pistachio and rhubarb cake uses gluten-free ingredients for a coeliac-friendly treat.
Method
Step 1
Preheat oven to 160°C. Grease and line the base and side of a 20cm (base measurement) cake pan with baking paper.
Step 2
Place the pistachios in a food processor or blender and blend or process until finely crushed.
Step 3
Whisk the egg white, butter, crushed pistachio, icing sugar, sifted flour and orange rind in a large bowl. Pour the mixture into the prepared pan and smooth the surface. Top with the rhubarb.
Step 4
Bake, covering with foil if necessary to prevent overbrowning, for 1 3/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool before turning onto a wire rack to cool completely.
Step 5
Dust with the extra icing sugar and serve with cream.
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