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Pistachio Cake with Raspberry Confit and Pistachio Ganache
Dessert

Pistachio Cake with Raspberry Confit and Pistachio Ganache

1 h 50Pour 12Nutri-Score D€€€
par @evitascake1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • butter (softened, at room temperature)Produits laitiers100 g
  • sugarÉpicerie300 g
  • all-purpose flourCéréales300 g
  • eggs (large, at room temperature)Produits laitiers2 morceaux
  • saffron (1 tbsp)Épices1 g
  • neutral oilÉpicerie60 ml
  • yogurt (at room temperature)Produits laitiers120 ml
  • milk (at room temperature)Produits laitiers160 ml
  • pistachio powder (for the cake)Fruits à coque et graines180 g
  • baking powder (2 tsp)Épicerie8 g
  • salt (1/2 tsp)Épices3 g
  • white chocolate (chopped)Épicerie220 g
  • whipping creamProduits laitiers200 ml
  • pistachio pasteFruits à coque et graines20 g
  • sugar (for the ganache)Épicerie12 g
  • pistachio powder (for the ganache)Fruits à coque et graines30 g
  • raspberriesFruits et légumes220 g
  • cornstarchÉpicerie12 g
  • lemon juice (freshly squeezed)Fruits et légumes30 ml
  • sugar (for the confit)Épicerie75 g

par portion

Nutrition

338kcal

Glucides
40 g
Protéines
5 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Fouet
  • Moule à gâteau ×3
  • Four
  • Casserole
  • Spatule
  • Grille de refroidissement

pas à pas

Préparation

  1. Prepare the pans and oven

    • Preheat the oven to 180 °C (365 °F).
    • Grease the cake pans (three 15 cm pans, one 20 cm pan or two loaf pans).
    Étape 1

  2. Mix the wet ingredients

    • Whisk the butter with the sugar until light and creamy.
    • Beat in the eggs one at a time.
    • Add the neutral oil, yogurt, milk and saffron and mix until smooth.
    Étape 2

  3. Add the dry ingredients

    • Combine the flour, pistachio powder, baking powder and salt.
    • Fold the dry mixture into the wet batter until just combined.
    Étape 3

  4. Bake the cakes

    • Divide the batter between the prepared pans.
    • Bake at 180 °C (365 °F) for 25 minutes, until a skewer comes out clean.
    • Let cool on a cooling rack before unmolding.
    Étape 4

  5. Make the raspberry confit

    • Heat the raspberries with the sugar and lemon juice in a saucepan.
    • Stir in the cornstarch and cook, stirring, until the mixture thickens.
    • Remove from the heat and let cool completely.
    Étape 5

  6. Make the pistachio ganache

    • Heat the whipping cream with the sugar and salt until hot but not boiling.
    • Pour over the chopped white chocolate and let stand, then stir until smooth.
    • Stir in the pistachio paste and pistachio powder until homogeneous.
    Étape 6

  7. Assemble the cake

    • Spread the raspberry confit between the cake layers.
    • Cover the cake with the pistachio ganache.
    • Chill until the ganache sets before serving.
    Étape 7
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