Pistachio Cake

A dense and moist crumb with a deep green hue. The scent of roasted pistachios mingles with the aroma of browned butter straight from the oven.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 503
• Protein: 10 g
• Carbs: 40 g
• Fat: 34 g

Ingredients

• 100 g Roasted salted pistachio ( ground into powder )
• 83.3 g Minimum butter sweet ( softened )
• 80 g White sugar
• 2 piece Egg
• 53.3 g Wheat flour
• 0.7 tsp Baking powder
• 0.7 pinch Gray sea salt
• 26.7 g Pistachio paste

Instructions

1. Pistachio preparation

   Blend the roasted pistachios into a fine powder. Stop as soon as the texture is sandy to avoid heating the fat and turning it into a paste.

2. Creaming the butter and paste

   Work the softened butter with the white sugar, sea salt, and pistachio paste. The mixture should become homogeneous and fluffy under the whisk.

3. Incorporating the eggs

   Add the whole eggs one by one. Beat vigorously between each egg to properly emulsify the fat.

4. Mixing dry ingredients

   Add the wheat flour, baking powder, and pistachio powder. Mix with a spatula, without overworking, to keep a supple texture.

5. Baking

   Pour into a buttered mold. Bake at 170°C. The cake is done when a knife blade comes out clean and dry from the center.

Chef's tips

• Use high-quality butter, the cake's flavor depends on it.
• Do not overmix the batter after adding the flour to prevent it from becoming elastic.

Storage

Keeps for 3 days at room temperature, tightly wrapped in cling film to retain its moisture.