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By Nicolas Boussin - Maxime Guérin

Recipe Pistachio Cake

To make this dish

Ingredient list

  • Pistachio cake batter
    385 g almond paste 50%
    193 g pure pistachio paste (100%)
    231 g honey
    693 g eggs
    12 g salt
    462 g plain flour (T55, approximately 11% protein)
    23 g baking powder
    501 g Lescure Unsalted 250g butter Roll 82% fat
    2500 g total weight
  • Orange flower soaking syrup
    194 g water
    194 g sugar
    8 g orange blossom water
    5 g lemon zest
    400 g total weight
  • Hot mirror glaze
    150 g hot neutral glaze
    150 g water
    300 g total weight
  • Pistachio Cake finishing touches
    SQ Lescure Unsalted 250g butter Roll 82% fat
    SQ plain flour (T55, approximately 11% protein)
    SQ decorative icing sugar
    SQ whole green pistachios

The recipe, step by step

  1. 01

    Pistachio cake batter

    Mix the almond paste, pistachio paste, honey and eggs in a food processor until smooth.

    Add the dry ingredients and combine without overmixing.

    Finally, add the melted butter at 40°C.

    Refrigerate overnight.  

    > It is possible to replace the pure pistachio paste with 270 g of coloured pistachio paste.

    In that case, it is necessary to reduce the amount of almond paste to 305 g instead of 385 g.

    The cake will have more colour and a slightly pronounced flavour of bitter almond. 

  2. 02

    Orange flower soaking syrup

    Prepare a syrup with the water and sugar, then add the orange flower water and the lemon zest.

    Strain before using.

  3. 03

    Hot mirror glaze

    Combine the ingredients and bring to the boil.

  4. 04

    Pistachio Cake finishing touches

    Butter the Matfer Exoglass moulds (345079) with softened butter, flour lightly and place in the refrigerator.

    Pipe out 250 g of batter into each mould.

    Split the cakes in two using a pastry scraper dipped in melted butter. 

    Place the moulds on a rack (for even colouring) in a convection oven preheated to 190°C then bake at 160°C (damper closed) for approximately 30 minutes.

    Remove from the oven and unmould immediately.

    Imbibe each cake with 35 g of syrup and let cool.

    Glaze the tops of the cakes, sprinkle the extremities with decorative icing sugar and decorate with whole pistachios. 

    For even, symmetrical development, place the moulds perpendicularly to the fan and turn the rack around halfway through.