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Home / Pistachio Cake

Pistachio Cake

Pistachio Cake

Rating:

Recipe Created By:
Olivier Bajard
Difficulty:
Intermediate

  • Components Of Recipe
  • Pistachio Cake
  • Cherry Syrup

Pistachio Cake

284g (10.0oz)
14g (0.5oz)
19g (0.7oz)
189g (6.7oz)
3g (0.1oz)
236g (8.3oz)
208g (7.3oz)
135g (4.8oz)
203g (7.2oz)
68g (2.4oz)

Method of Preparation

  1. Sift flour and baking powder.
  2. Add sugar and salt.
  3. Stir eggs preheated to 45°C/113°F and mix.
  4. Stir in melted butter at 50°C /122°F and mix.
  5. Stir in trimoline and .
  6. Fold in .
  7. Fill mold to 425g.
  8. Sprinkle pistachios on top.
  9. Bake at 145°C/293°F in a convection oven for 40 minutes.

Cherry Syrup

90g (3.2oz)
18g (0.6oz)
14g (0.5oz)

Method of Preparation

  1. Mix together all ingredients.
  2. After the Pistachio Cake is baked, soak with Cherry Syrup.