1433. Pistachio Breadcrumb Cake

This is a pistachio cake recipe generously passed on. It is strange in the sense that instead of flour it uses breadcrumbs, but it is also genius at the same time as this swap generates much more flavor. The cake also has another few surprise ingredients which I am sure contribute to the high demand of recipe sharing every time it is made.
The frosting is a simple one of melted white chocolate with a couple spoons of pistachio cream paste in it, but it is one of the best things ever.



Ingredients:

2 cups breadcrumbs
1 1/2 cups sugar
2 1/2 cups powdered pistachio
3 Tbsp powder milk
5 eggs, separated
2 tsp baking powder
1/2 tsp baking soda
1 pinch cream of tartar
1 pinch salt
2 Tbsp apricot jam
1 cup yogurt
1 cup boiled water
3/4 cup oil
2 tsp vanilla

For the frosting:
200g while chocolate
4 Tbsp pistachio cream paste




Method:

Whip the egg whites with the pinches of salt and tartar. Slowly add the sugar, beating all along until frothy.
Add the egg yolks and vanilla, mixing all the while.
Add the jam and yogurt and water as you mix, then add the oil as well.
Finally fold in the powdered pistachio, breadcrumbs, powdered milk, baking powder and baking soda.
Pour the batter into two prepared loaf tins (or smaller molds as desired) and bake for 1 hour until a toothpick comes out clean. Smaller molds may need up to 40 minutes only.
Allow to cool completely before frosting.
To make the frosting, melt the while chocolate and stir in the pistachio cream paste. Pour over the cakes and allow to set before serving.

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