Este bolo de pistácio e noz é a combinação perfeita de frutos secos num bolo fofo e húmido. A doçura das passas demolhadas em Vinho do Porto eleva o sabor, tornando-o ideal para um lanche especial ou para acompanhar uma chávena de chá ou café. É uma receita relativamente simples que resulta numa sobremesa com uma apresentação fantástica, especialmente quando polvilhado com açúcar em pó.

Ingredientes (6 Pessoas)

  • 200 gr de farinha
  • 200 gr de açúcar
  • 100 gr de manteiga derretida
  • 1 colher de sopa de fermento
  • 4 ovos
  • 100 gr de pistácios descascados
  • 100 gr de nozes
  • 100 gr de passas
  • vinho do Porto
  • margarina para untar a forma
  • farinha para polvilhar a forma
  • açúcar em pó para decorar

Preparação

  1. Comece por demolhar as passas em vinho do Porto.
  2. Na picadora, triture os pistácios com as nozes.
  3. Depois de demolhadas, escorra as passas e triture-as também.
  4. Bata o açúcar com os ovos até obter um creme esbranquiçado.
  5. Junte as passas trituradas e envolva bem.
  6. Junte a farinha peneirada aos poucos e poucos e bata até obter um preparado homogéneo.
  7. Junte o fermento e continue a bater.
  8. Envolva aos poucos o preparado de pistácios e nozes.
  9. Unte uma forma de chaminé com margarina e polvilhe-a com açúcar.
  10. Pré-aqueça o forno a 180º C.
  11. Coloque a massa na forma e leve ao forno por cerca de 45 minutos.
  12. Depois de cozido, deixe arrefecer e desenforme.
  13. Sirva polvilhado com açúcar em pó.

Ready to bake this in English? Here’s the recipe, translated just for you!

Pistachio and Walnut Cake

This Pistachio and Walnut Cake is a true celebration of nutty flavours, packed into a wonderfully moist and tender crumb. The secret lies in soaking the raisins in Port wine, which not only plumps them up but also infuses the entire cake with a subtle, rich warmth that beautifully complements the earthy notes of the walnuts and pistachios.

It’s the perfect cake for a sophisticated afternoon tea or a cosy coffee morning. While it’s delightful on its own, you could experiment by adding a pinch of cardamom or cinnamon to the batter for an extra layer of spice. For a different texture, try roughly chopping the nuts instead of grinding them finely, which will add a lovely crunch to every bite.

Serving is simple: a light dusting of icing sugar is all it needs. However, for a more decadent finish, a simple lemon glaze (icing sugar mixed with a little lemon juice) would cut through the richness beautifully, adding a zesty final touch.

Ingredients (Serves 6)

  • 200g plain flour
  • 200g caster sugar
  • 100g melted butter
  • 1 tbsp baking powder
  • 4 eggs
  • 100g shelled pistachios
  • 100g walnuts
  • 100g raisins
  • Port wine (for soaking)
  • margarine, for greasing the tin
  • flour, for dusting the tin
  • icing sugar, for dusting

Method

  1. Begin by soaking the raisins in Port wine.
  2. In a food processor, grind the pistachios and walnuts together.
  3. Once the raisins have soaked, drain them and grind them in the food processor as well.
  4. In a large bowl, beat the sugar with the eggs until the mixture is pale and creamy.
  5. Add the ground raisins and mix in well.
  6. Sift in the flour, a little at a time, and beat until you have a smooth batter.
  7. Add the baking powder and continue to beat briefly to combine.
  8. Gently fold in the ground pistachio and walnut mixture.
  9. Grease a Bundt tin (or ring mould) with margarine and dust it with flour.
  10. Preheat the oven to 180°C (160°C Fan).
  11. Pour the batter into the prepared tin and bake for approximately 45 minutes, or until a skewer inserted into the centre comes out clean.
  12. Once baked, allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
  13. Serve dusted with a generous amount of icing sugar.