Badam cake grows out of Pakistani cuisine's fondness for ground almonds, made entirely without flour. Steaming the egg and almond mixture gets it ready much faster than a classic oven-baked cake. Since it keeps well sliced in the freezer, it can be added quickly to a weekday breakfast or a brunch spread.
Whisk the eggs with the erythritol until foamy, then fold in the ground almonds, cardamom and baking powder until you have a smooth batter.
Pour the batter into a greased, steam-proof mould.
Set the mould in a large pot of simmering water without letting it touch the water, cover and steam until a skewer inserted in the centre comes out clean.
Turn the cake out of the mould and let it cool slightly, then scatter over the chopped pistachios and slice.
Cover the steaming dish with a cloth so condensation doesn't drip onto the batter, or the surface will turn soggy. Allergens: contains egg and tree nuts (almond).
A few drops of rose water sprinkled on top gives it the floral note typical of Pakistani sweets; add it a drop at a time and taste as you go.
Admin DadaGastro · verified in test kitchenKalıbı tencereye yerleştirirken suya değdirdim ve tabanı biraz sulandı, tarifte suya değmemesi gerektiği yazıyor ama benim tencerem çok derin değildi, daha küçük bir kalıp kullanmalıydım.
Haklısınız, sığ tencerelerde kalıbı bir tabak ya da ızgara altlık üzerine oturtmak suya değmesini önler; bir dahaki sefere bunu deneyebilirsiniz.
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