Cake à la pistache et à la confiture de Framboise & Passion

Ingredients

A little while ago, we attended L'Atelier qui déchire by Nicolas Paciello (pastry chef at the Prince de Galles, Paris) for a day dedicated to pastry. During this workshop we revisited some pastry basics, were able to ask the chef a few questions about his career, and of course we made a few cakes.

Among them, a pistachio cake with Raspberry & Passion Fruit jam that's chic-looking and above all very indulgent. Here's the recipe, aprons on!

Ingredients

• 2 eggs
• 110g sugar
• 90g flour
• 4g baking powder
• 100g whole pistachios (or pistachio paste)
• 60g soft butter
• 50g liquid cream
• 15g pistachio powder
• 1 pinch of salt
• 1 jar of Raspberry & Passion Fruit jam

You will also need a loaf tin.

Instructions

Preheat the oven to 200°C.

Start by making a brown butter by boiling your butter in a saucepan for 5 minutes. The butter is ready when it starts to brown and stick slightly to the bottom of the pan. Set aside and let it cool.

In a blender, grind the whole pistachios until you get a paste. Add a drop of neutral oil if needed to thin it out.

In a bowl, whisk the eggs and sugar. The mixture should lighten slightly.

In another bowl, mix the dry ingredients: the flour, baking powder, salt and the pistachio powder obtained from the blender. Add this mixture to the previous one. Fold in the liquid cream, pistachio paste and cooled brown butter. Mix well.

Generously butter your loaf tin, pour in the batter, then bake for 20 minutes at 155°C. Rotate the tin for even baking and bake again for 20-25 minutes.

Once the cake is out of the tin, carefully cut it in half lengthwise. Cover it with Raspberry & Passion Fruit jam.

Cover the sides of the cake with chopped pistachios and place a few fresh raspberries on top.

Thank you Nicolas for this lovely shared moment!

You can also discover our special recipe for indulgent crêpes!