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Gâteau Pistache
Ingredients
3 eggs
3ľ oz sugar
2ľ oz flour
1 oz butter
6 oz quantity butter cream
1 oz pistachio nuts (blanched and pounded to a paste) apricot glaze
Few whole pistachio nuts (to decorate)
For glacé icing
12 oz icing sugar
Sugar syrup (to moisten)
1 tablespoon kirsch (to flavour)
Deep 8-inch diameter cake tin, or moule ŕ manqué
Method
Set oven at 350°F or Mark 4. Prepare tin by brushing with melted butter, lining with greaseproof paper, re-brushing with fat and dusting with flour.
To make sponge: put the eggs into a basin with the sugar; stand this basin in another one containing very hot water and whisk steadily until the mixture is white and thick. Fold flour into the mixture with a metal spoon, then the well softened butter. Turn the mixture into tin and bake in a pre-set moderate oven for 30-35 minutes, or until the cake comes away from the side of the tin. Turn it out on to a rack to cool.
Flavour butter cream with the pistachio paste.
Split cake in two, sandwich halves with butter cream. Brush the cake with warm apricot glaze. Make the glacé icing. Add the kirsch and warm to 100°F. Ice cake; decorate with whole pistachio nuts.
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