Despite having little time I thought it would be nice to have something sweet to eat. In reality it was just what the reasoning ... I said to myself: I want cake! In particular madeleine. Too bad I did not have half a day to make the dough. Then I said lemon cupcakes with the frosting (I'm going crazy), but at 20 I realized I did not have ricotta in the house, and also have a little flour. So, no, I did it my way as usual: Changing a recipe, the one that came closest to the ingredients I had at home. The recipe is from Brussels sprouts, and originally expected just yogurt and pistachios. I was home in six flavors of yogurt, but not a plain yogurt, so I thought, but yes, I think it goes well with apricot yogurt with pistachios, hazelnuts and almonds. And so on. A dash of cinnamon and ginger for half give warmth to the taste, et voila, the cake is served.
cake with yogurt and pistachios (say)
Ingredients: 180g
sugar 180g flour 150g unsalted shelled pistachios
[pistachios, almonds and hazelnuts 100 g] butter
150g
yoghurt 150g white [one little jar apricot]
eggs 3
baking powder 1 tablespoon ground cardamom 1 teaspoon
Blend the pistachios, add cardamom, melted butter, flour and sugar, then eggs and yoghurt, mix well. Grease a baking dish and pour the mixture of 21cm. Level the surface and bake at 180 degrees for 45 minutes until the cake is golden brown.
Recipe: Brussels sprouts.
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