Rhubarb pistachios with raspberry glaze

METHOD

How to make it

1. 01

   STEP 1

   Done

   1. Start with the rhubarb raspberry jam. Do the rhubarb with the raspberries, rasp of ½ lemon and sugar in a pan with thick bottom.

2. 02

   STEP 2

   Done

   2. Bring the whole to a boil and leave on low heat 5 to 7 for minutes until the jam covers the back of a spoon. Then let cool.

3. 03

   STEP 3

   Done

   3. Preheat the oven 175 degrees.

4. 04

   STEP 4

   Done

   4. Now continue with the pistachios. Beat the sugar with the olive oil in a few minutes creamy.

5. 05

   STEP 5

   Done

   5. Then add the eggs one by one, followed by the cheese and vanilla essence.

6. 06

   STEP 6

   Done

   6. Mix in another bowl the flour with the other half of the lemon zest, pistachio flour, baking powder, baking soda, cardamom and salt. Add this to the sugar mixture in three times mixing at the lowest position. Knock until the flower has just been absorbed.

7. 07

   STEP 7

   Done

   7. Spatel after all 150 gram of rhubarb raspberry jam through the cake batter.

8. 08

   STEP 8

   Done

   8. Lower oven temperature to 160 degrees.

9. 09

   STEP 9

   Done

   9. Fill the muffins or other baking pieces 2/3 with the batter. I used slightly larger shapes so had 12 Cupcakes, but watch how you get out with the batter. Don't fill them up.

10. 10

    STEP 10

    Done

    10. Bake the rhubarb pistachio cakes 20 - 25 minutes golden brown and cooked. Check this with a satep trigger. Then let them cool on a grid.

11. 11

    STEP 11

    Done

    11. Do for the glaze 150 gram rhubarb raspberry jam with the icing sugar in a blender and mix to a smooth whole. Remove the glaze through a sieve for a smooth result.

12. 12

    STEP 12

    Done

    12. Roast some pistachios in a dry frying pan and chop them finely.

13. 13

    STEP 13

    Done

    13. After cooling, put some of the glaze on the cupcakes and garnish with the chopped pistachios.

14. 14

    STEP 14

    Done

    Enjoy these rhubarb pistachio cakes with raspberry glaze!

15. 15

    STEP 15

    Done

    Recipe & photography: Debbie Bodewes