Pistachio Cake with Coconut

Most recently, we’re talking about sweet dishes, cooking parfait. And when is winter outside and closer and closer is Christmas with all that gift fever and with them a great cozy home mood when you are watching a good movie under a warm blanket with a cup of cocoa.

And here you are really need a slice of cake. So fragrant and attractive.

Today I’ll tell you about the recipe, which Sergey Borodkin, Pastry Chef from Israel told me.

It is very simple and you do not have to watch your oven for a few hours and also to monitor the dough and spend half a day on it.

Pistachio Cake with Coconut

Difficulty Level: Medium

Calories: 395

Cooking Time: 35 min

Ingredients:

Flour – 140 g
Semolina – 240 g
Coconut – 100 g
Baking powder – 25g
Orange juice – 350 g
Corn oil – 240 g
The eggs – 5 pcs
Pistachio – 60 g

Syrup:

Water – 150 g
Orange juice – 150 g
Sugar – 200 g

Instructions:

Pour oil into the eggs and orange juice, mix well and enter the dry ingredients.
Mix all until smooth, distribute it in a muffin forms, sprinkle not roasted pistachios.
Bake at 175 degrees until golden brown 20-25 minutes.
Brew syrup and pour plenty of hot, get cool.

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