Skip to content
Menu
Pistachio Cake with Raspberry Confit and Pistachio Ganache
Dessert

Pistachio Cake with Raspberry Confit and Pistachio Ganache

1 h 50 minServes 12Nutri-Score D€€€
from @evitascake1 import0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • butter (softened, at room temperature)Dairy100 g
  • sugarPantry300 g
  • all-purpose flourGrains300 g
  • eggs (large, at room temperature)Dairy2 pieces
  • saffron (1 tbsp)Spices1 g
  • neutral oilPantry60 ml
  • yogurt (at room temperature)Dairy120 ml
  • milk (at room temperature)Dairy160 ml
  • pistachio powder (for the cake)Nuts & seeds180 g
  • baking powder (2 tsp)Pantry8 g
  • salt (1/2 tsp)Spices3 g
  • white chocolate (chopped)Pantry220 g
  • whipping creamDairy200 ml
  • pistachio pasteNuts & seeds20 g
  • sugar (for the ganache)Pantry12 g
  • pistachio powder (for the ganache)Nuts & seeds30 g
  • raspberriesProduce220 g
  • cornstarchPantry12 g
  • lemon juice (freshly squeezed)Produce30 ml
  • sugar (for the confit)Pantry75 g

per serving

Nutrition

338kcal

Carbs
40 g
Proteins
5 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Cake pan ×3
  • Oven
  • Saucepan
  • Spatula
  • Cooling rack

step by step

Method

  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).
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 7
Get Mezze