Pistachio Cake
Ingredients
- 100 gRoasted salted pistachio (ground into powder)
- 83.3 gUnsalted butter (softened)
- 80 gWhite sugar
- 2 pcEgg
- 53.3 gWheat flour
- 0.7 tspBaking powder
- 0.7 pinchGray sea salt
- 26.7 gPistachio paste
Method
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.
- 1
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
Work the softened butter with the white sugar, sea salt, and pistachio paste. The mixture should become homogeneous and fluffy under the whisk.
- 3
Add the whole eggs one by one. Beat vigorously between each egg to properly emulsify the fat.
- 4
Add the wheat flour, baking powder, and pistachio powder. Mix with a spatula, without overworking, to keep a supple texture.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days at room temperature, tightly wrapped in cling film to retain its moisture.
