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
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.
Slowly fold the dry ingredients into the egg and sugar mixture. Then fold in the apple puree and chopped pistachios.
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.
Leave to cool, then coat with jam, sprinkle with the chopped pistachios and enjoy.