Our Fluffy Pistachio Cake Recipe Is Sure to Delight
The classic pistachio cake recipe has one primary flavour: the nuts themselves, but at Maison Pierre Marcolini, we love all things chocolatey. Our original pistachio cake recipe thus includes Venezuela beans. And since pistachio benefits your health, it will even benefit your nutrition. We’ve also developed a great recipe for pistachio praline icing. The result? A decadent, delightful treat.
The Secrets to the Perfect Pistachio Cake Recipe
Good pistachios are the heart of the perfect chocolate birthday cake recipe, so choose farm-fresh, ripe nuts. The right chocolate is imperative, too. We suggest Maison Pierre Marcolini’s famous Grand Cru Chuao bean ganache. These beans have a light, floral taste that’s light enough to let your pistachios shine. They’ll also give your crumb a lovely texture.
- 240 g flour, plus extra for dusting - 30 g unsweetened cocoa powder - A heaped teaspoon of baking powder or baking soda - 40 g Venezuela Grand Cru chocolate - 100 g unsalted butter, with a little extra for greasing the pan - 6 eggs - 320 g granulated sugar - 115 ml cream (35% fat) While some recipes use milk, we prefer a richer mix. - A pinch of fleur de sel to balance your pistachios.
Begin preheating your oven to 180 degrees. Sift your flour, cocoa powder, and baking powder together before chopping up your chocolate into smaller pieces. Melt it gently over a double boiler. Whip your eggs and sugar with an electric mixer until they develop a pale yellow hue. Mix your cream and salt into your wet ingredients. Then remove your baking soda and flour mixture from storage and fold these dry ingredients into your eggs with a whisk. Finally, add your butter and melted chocolate to your mixture. Let your batter mix stand for an hour.
You can bake your batter in small, buttered 4cmX4cm receptacles or a larger loaf tin. Small receptacles need 10 minutes of baking, while a larger tin requires about 35 minutes in the oven. Put your baked product into an airtight container in the fridge before preparing your pistachios.
You can try out other recipe options by adding vanilla extract, almond extract, yogurt, or even lemon zest garnish. You can also prepare your cake in layers or dust the edges with crumbed pistachios.
- Half a cup of shelled pistachios - A quarter teaspoon of fine salt to add flavour to your pistachios. 200 grams of caster sugar - A few ml of grapeseed oil - Vanilla extract to add a subtle note to your pistachios if desired. - Optional: a teaspoon almond paste
Method for a Topping of Pistachios Bake your pistachios in an oven for 15 minutes, then give them a light sprinkle of salt. Melt your butter until it achieves a deep golden hue. Melt the sugar for your topping at a low heat before allowing the entire cake topping mixture to harden on a silicone mat. Process your caramelized mixture with your pistachios in a blender, then add a drizzle of grapeseed oil. Mix the results until you achieve the crumb size you prefer or blend your pistachios into a fine paste. Pour it over your cake. You might want to take the easy route by breaking up the Malline Praline with pistachios.
Working with Chocolate and Pistachios
Pistachio chocolate is one of Maison Pierre Marcolini’s most ever-present ingredients. The Chuao beans in Maison Pierre Marcolini’s Grand Cru are aromatic without a hint of bitterness, so they work wonderfully with the mild, unassuming flavour of pistachios. You can finish the dish with a garnish of shaved Venezuela Tablet or pure pistachios. No kitchen is complete without the rarest coffee beans in the world, after all.
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