Ultra moist pistachio cake with white icing
For a cake mold 25 cm
Prep: 20 min
Cooking: 45-50 min
Ingredients
For the cake:
180 g de beurre mou
180 g de sucre
4 eggs
120 g de poudre d’amandes
80 g of flour
100 grams of pure pistachio dough
8 g of chemical yeast
1 pinch of salt
For the white icing:
200 grams of white chocolate
80g of whole liquid cream
20 g pistachio dough (for very light green color, optional)
For decoration:
50g unsalted crushed pistachios
Steps
- Preheat the oven to 160°C turning heat.
- Whisk soft butter and sugar until the mixture becomes white.
- Add the eggs one by one by whipping well between each one.
- Insert the pistachio batter, mix until it is equal to color.
- Add almond powder, flour, yeast and salt. Mix gently without overworking the dough.
- Pour into a cake mold with sulfurized paper.
- Bake for 45 to 50 minutes (knife blade must come out clean).
- Let cool completely before thawing.
- Icing: Melt the white chocolate with the microwave cream or bain-marie.
- If you want a light green icing, add the pistachio batter and mix.
- When the mixture is warm and runny (about 30°C), pour over the cold cake, letting it flow over the edges.
- Immediately pour crushed pistachios before the icing freezes.
- Let cool for 30 minutes before slicing.
Ultra fluffy texture and intense pistachio flavo