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Before starting this Pistachio and Almond Cake recipe, make sure you have organised all the necessary ingredients.
For the batter: Pour the almond meal in the stand mixer recipient.
Add the icing sugar...
... and the softened butter.
Knead the ingredients in the food mixer, using the flat beater.
Add the whole eggs...
... and the pistachio paste.
Combine again until fully incorporated and melted.
Using a brush, coat all cavities of the mould with melted butter.
Make sure the bottom and sides are coated with butter. For this recipe, I used a Flexipan silicone mould with 15 mini cubes.
Fill the cavities up to 0.5cm from the rim. I recommend using a piping bag for an easier operation.
Fill all cavities.
Bake in a fan-assisted oven, preheated at 160°C (gas 3)...
... for 12 to 16 minutes. When cooked, remove from the oven...
... and leave to cool.
Wait for the cubes to be cold...
... before releasing them from the mould.
Place the pistachio and almond cake cubes on a baking sheet...
... and sprinkle with icing sugar (for a gluten free recipe). You can replace icing sugar with Codineige decorating sugar (please note that this sugar contains gluten).
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