Low-Carb Chocolate Cake with Pistachios
30—60 Min
Fans of low-carb cakes will rejoice when they discover this incredibly moist chocolate cake flavored with wonderful spices and topped with chopped pistachios. Briefly toasting the pistachios in a dry pan really brings out their delicate flavor.
Ingredients 2 Portions
- 2 Eggs
- 75 gBirch sugar
- 90 gSpelt flour
- 30 gCocoa powder
- 200 gApple puree, unsweetened
- 3 tsp.Cream of Tartar
- 1 tsp.Cinnamon, Ground
- 1 tsp.Cardamom, Ground
- 60 gPistachios, Chopped
- 1 pinchSea Salt, Coarse
Preparation
- 1
Use a hand blender to cream the eggs and sugar until they form a foam. Sift the flour into a bowl and mix with the cocoa powder, ground cinnamon, ground cardamom, baking powder and sea salt.
- 2
Slowly fold the dry ingredients into the egg and sugar mixture. Then fold in the apple puree and chopped pistachios.
- 3
Grease a baking tin and fill with the mixture. Preheat the oven to 120°C (248°F) using the conventional oven setting and bake the cake for 25 minutes.
- 4
Leave to cool, then coat with jam, sprinkle with the chopped pistachios and enjoy.