A delicious vegan raspberry pistachio cake with matcha frosting. Made with natural ingredients and free from dairy and animal products.
Pistachio Financiers: A delicious and guilt-free vegan & gluten-free treat
This video features a delicious vegan recipe for raspberry pistachio cake, complete with a creamy cashew matcha frosting. The filling includes fresh raspberries and agave for a burst of natural sweetness.
The cake itself is made using vegan butter, aquafaba (the liquid from canned chickpeas), cream of tartar, powdered sugar, pistachios, and a blend of brown rice, millet, and tapioca flours. A touch of xanthan gum helps to bind the ingredients together.
For the frosting, soaked cashews are blended with water, matcha powder, sugar, and vegan butter. The result is a rich and creamy frosting that pairs perfectly with the fruity flavors of the cake.
This recipe is not only vegan but also gluten-free, making it suitable for those with dietary restrictions. It showcases the versatility of plant-based ingredients and proves that you don’t need eggs or dairy to create a delicious and indulgent dessert.
Whether you’re vegan, following a gluten-free diet, or simply looking for a flavorful and unique cake recipe, this raspberry pistachio cake with cashew matcha frosting is a must-try. It combines vibrant flavors, a moist and tender texture, and a beautiful presentation, making it a standout dessert for any occasion.
Pistachio Financiers (Vegan, Gluten Free) Video Transcription
hey everybody it’s Jerry and today I’m going to show you how to make financiers uh these are little teacakes traditionally done with ground almonds I’m going to do it with pistachios and it’s going to have a raspberry filling and a m buttercream.
Frosting uh the mold that I’m using is this one um they’re all different kinds of finan molds different numbers um of uh cakes in them different sizes different shapes so you may or may not have a financier uh pan like this uh you could probably just use a muffin tin if you don’t have that and so the recipe that I’m going to show you is for eight.
Fanes this size so you could uh alter it depending on how many you’re making and what the size of your mold is and let me show you how to do it so we’re going to start by making the raspberry filling we’re going to take a 6 oz package of raspberries place them in a food processor and just grind that until it’s.
All completely liquid and then we want to remove the seeds so we’re going to place place it through a strainer into a saucepan and just mix the puree with a spoon which will push the liquid through the strainer and just just keep stirring it until you’ve gotten most of the.
Liquid through the strainer and then you can just discard the seeds and we’re going to add two tablespoon of agave to the raspberry raspberry puree and Heat this up over medium heat and continue stirring so nothing gets burned and eventually it’ll start to thicken just a little bit just want it.
Nice and soupy but not not too thick and then cool it and chill it and save that for later now next we’re going to Brown the butter so we’re going to take a/ thir of a cup of vegan butter and it needs to be a vegan butter that is nut based and I like mocos and heat it up over medium heat until it starts to get nice and.
Golden brown and then just remove that from the Heat and let that chill or let it cool uh next we’re going to take a half a cup of aquafaba and 1/4 teaspoon of cream of tartar place that in a stand mixer and just bead that till it gets nice and white and frothy and then we’re going to add a.
Half a cup of powdered sugar just a little bit at a time just continue beating as you add the sugar and once the sugar is completely Incorporated gred then we can add in the brown butter just slowly pour that in continue beating and just continue mixing it until everything is completely.
Incorporated next we’re going to take a third of a cup of pistachios in a food processor and just grind that until they’re completely ground down and place those in a bowl and and we’re going to add our flour.
Mixture so we’re going to use three tablespoons of brown rice flour 3 tbspoon of millet flour and 3 tspoon of tapioca flour along with 1/4 teaspoon of zanth and gum mix that all together and then we can pour in our aquafaba mixture and just mix that with the dry ingredients that’ll form a batter that.
We can then chill for 30 minutes and it’ll get nice and thick so we can place that in a pastry bag if you have one or just spoon it onto the bottoms of the financier molds just spread it out with a knife and then take the raspberry filling and pipe that on the centers you may not use all.
Of it and then pipe more of the batter the remaining batter on top of the raspberry filling and again we’re going to spread that out with a knife just cover it as best you.
Can and then we’re going to bake at 350° for 20 minutes now we’re going to make the frosting so we’re going to take half a cup of cashews that have been soaked overnight add 3/4 a cup of water a tablespoon of matcha powder and 1/4 cup of.
Sugar and then we’re just going to blend that until that’s all nice and smooth and liquidy and then pour that into a saucepan we’re going to heat that up over medium heat and meantime we’re going to take 2 tbspoon of kuzu and add 1/4 cup of cold.
Water and just mix that together until everything is nice and dissolved and then we can set that aside meantime we’re going to whisk the cashew mixture just to make sure that nothing Burns it’s going to start to thicken as the cashews.
Cook and once it comes to a boil we’re going to pour in the kuzu mixture and now we can lower the heat and just continue cooking that over low heat and it’ll thicken and then we’re going to add in one teaspoon of agar Ager powder or if you don’t have the powder you have a tablespoon of flakes would be about the.
Equivalent and then continue just mixing that until it’s all dissolved and then we’re going to cool it and chill that and once it’s chilled we’re going to take 1/4 cup of vegan butter and you want something that is nice and firm uh again I like the mocos for this purpose and put that in.
The stand mixer and just beat that until it’s nice and smooth and then we’re going to add in a little bit of the chilled cashew mixture a little bit at a time and just continue beating that until everything is incorporated just keep adding it a little bit at a time until you’ve added.
It all and once it’s nice and smooth um we’re going to check the consistency it should be it’s probably going to be pretty thin at this point so we’re going to put that back into the refrigerator and chill it.
Until it’s nice and thick and then we can come back and beat that again and just whip it up until it’s nice and light and Airy and then we’re ready to use it as.
The frosting so we can put that into a Piping Bag and pipe the frosting on top of the cooled fanas and they’re ready to serve thanks everybody for watch watching please tune in next time for some more recipes and remember to like And subscribe and I’ll see you next.
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