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This beautiful pistachio cake is made with layers of chocolate sponge, a silky pistachio cream prepared with 100% pistachio paste, a fresh citrus syrup and juicy raspberries. The vibrant green finish of finely ground pistachios makes it truly eye-catching, while the flavours are perfectly balanced and not overly sweet. The recipe isn’t difficult, although finding a good-quality pistachio paste may take a little effort. Look for a product made from 100% raw pistachios, without any added sugar or oils. Raw pistachios give the paste its naturally bright green colour. Inspired by the stunning pistachio cake from the Tartelette p\u00e2tisserie, this homemade version captures both its elegant appearance and delicious flavour.<\/em><\/p>\n<\/blockquote>\n

*Note: Pistachio paste<\/strong> (also called pistachio butter) contains 100% ground pistachios with no added ingredients. It has a thick consistency, and the natural oil may separate on top – simply stir before using. The colour can range from bright green (raw pistachios) to brownish-green (roasted pistachios). This is different from sweet pistachio cream<\/strong>, which contains sugar and other ingredients, much like chocolate hazelnut spread. If using pistachio cream instead of pistachio paste, increase the quantity and reduce the icing sugar, as the cream is sweeter but less intensely flavoured.<\/span><\/p>\n

Ingredients for the chocolate sponge:<\/span><\/p>\n

\n
• 5 large eggs<\/li>\n
• 165 g caster sugar<\/li>\n
• 100 g plain cake flour<\/li>\n
• 35 g cocoa powder<\/li>\n
• 250 ml cup<\/li>\n<\/ul>\n

  All the ingredients should be at room temperature.<\/p>\n

  Separate the egg whites from the yolks. Whisk the egg whites until stiff peaks form, taking care not to overwhip them. Gradually add the sugar, one tablespoon at a time, whisking well after each addition. Add the egg yolks one by one, whisking continuously. Sift the flour and cocoa directly over the egg mixture. Gently fold in with a spatula (preferred) or a balloon whisk until just combined. Do not use a mixer at this stage, as it will knock out the air.<\/p>\n

  Line the base of a 23 cm or 25 cm springform tin with baking paper. Do not grease the sides. Gently pour in the batter and level the surface.<\/p>\n

  Bake at 170\u00b0C for 35\u201340 minutes, or until a skewer inserted into the centre comes out clean. Immediately after baking, drop the tin from a height of about 30 cm onto the floor or worktop, then leave the sponge to cool completely in the tin.<\/p>\n

  Once cooled, run a knife around the edge of the tin and remove the sponge. Slice it horizontally into 3 even layers using a long serrated knife.<\/p>\n

  Alternative method:<\/strong> I often make this sponge by whisking whole eggs with all the sugar at once, without separating the eggs. It takes a little longer, but there’s no risk of overwhipping the egg whites, and it’s especially convenient with a stand mixer. The remaining steps stay exactly the same.<\/p>\n

  Ingredients for the syrup:<\/span><\/p>\n

  \n
  • freshly squeezed juice of 1 lemon or lime<\/li>\n
  • 80 ml water<\/li>\n<\/ul>\n

    Mix together.<\/p>\n

    Ingredients for the pistachio cream:<\/span><\/p>\n

    \n
    • 170 g pistachio paste*<\/li>\n
    • 375 g mascarpone, chilled<\/li>\n
    • 125 ml double cream, chilled<\/li>\n
    • 100 g icing sugar<\/li>\n
    • a few drops of pistachio, almond or vanilla extract<\/li>\n<\/ul>\n

      Place the pistachio paste, mascarpone, icing sugar and extract into the bowl of a mixer. Beat until smooth.<\/p>\n

      In a separate bowl, whip the double cream until stiff peaks form, then gently fold it into the pistachio mixture.<\/p>\n

      Additionally:<\/span><\/p>\n

      \n
      • 400 g fresh raspberries<\/li>\n
      • 60 g finely chopped pistachios<\/li>\n
      • 60 g finely ground pistachios (preferably raw)<\/li>\n<\/ul>\n

        To assemble:<\/strong><\/p>\n

        Place the first sponge layer onto a serving plate and brush generously with the syrup. Spread one-third of the pistachio cream over the sponge and gently press some raspberries into the cream. Repeat with the second sponge layer, syrup and half of the remaining cream, again adding raspberries. Top with the final sponge layer and brush with the remaining syrup. Cover the top and sides of the cake with the remaining pistachio cream. Decorate the sides with chopped pistachios and the top with finely ground raw pistachios. Finish with additional raspberries or pistachios, if desired.<\/p>\n

        Store the cake in the refrigerator.<\/p>\n

        Enjoy!<\/p>\n

        <\/figure>\n

         <\/p>\n

        <\/figure>\n","protected":false},"excerpt":{"rendered":"

        This beautiful pistachio cake is made with layers of chocolate sponge, a silky pistachio cream prepared with 100% pistachio paste, a fresh citrus syrup and juicy raspberries. The vibrant green finish of finely ground pistachios makes it truly eye-catching, while the<\/p>\n","protected":false},"author":1,"featured_media":17024,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[107,104,94,108,165,345,164,109],"duration":[],"tag_group":[],"class_list":["post-17023","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gateaux-tortes","tag-cocoa-powder","tag-double-cream","tag-lemon-lime","tag-mascarpone-en","tag-pistachio-cream","tag-pistachio-paste","tag-pistachios","tag-raspberry"],"acf":[],"yoast_head":"\n