Pistachio Cake

I really wanted to make an Opera cake but I don’t think I pulled it off, so I’m just calling this a Pistachio Cake. It’s gluten free, sweet, creamy, and really good. This was so worth the effort, but it is kind of for the more experienced pastry/baker/cook. Now I know it’s a lot of ingredients and steps but I PROMISE IT’S WORTH IT!


2 quarter sheet trays

340g Pistachios, 19g egg whites, 67g whole eggs.
77g Almond flour, 67g sugar, 67g powdered sugar, 46g cornstarch, 104g egg yolks, 119g melted butter.
95g egg whites, 37g sugar

57g ground pistachios, 226g softened butter
1 vanilla bean, 19g water
152g sugar, 47.5g water
19g egg yolks, 1 whole egg

227g semi-sweet chocolate chips, 170g whipping cream

Cake syrup:
113g sugar, 57g water, 113g ice, 17g marsala

First blanch ALL the pistachios for 45 seconds in boiling water(not salted). Then grind the pistachios in the robo coup. Take out the 57g of ground pistachios meant for the buttercream.

Heat oven to 485 degrees.

Cake: With the rest of the pistachio’s in the robo coup spin while adding the egg whites and whole eggs until a paste forms. Next place in a large mixing bowl and add the sugar, almond flour, melted butter and yolks. Sift in the powdered sugar and cornstarch. Mix on medium speed for 10 minutes.

Once the cake batter is made split between the 2 sheet pans and bake for 6 minutes. Let cool in the pans.

Cake syrup: heat the sugar and water in a small sauce pan until most of the water is gone or until 250 degrees. Pour over the ice. Once the ice is melted add the Marsala.

Ganash: Bring the cream to a boil and pour over the chocolate chips and mix slowly until the sauce is smooth.

Buttercream: Split the vanilla bean in half and steep in the 19g of boiling water for 5 minutes. In a small sauce pan bring the sugar and water to a boil until caramel color has started. In a large bowl whisk the egg yolks and whole egg. Slowly pour the caramel sugar down the side of the bowl while whisking the eggs. Strain the vanilla bean and add to the mixture. Toss in the pistachios and butter until the entire mixture is homogenized. Place in the fridge to cool for 10 minutes.

Once the cake is out of the oven and has cooled, brush on the cake syrup on one side of one cake. Let that sit for about 5 minutes. next on one cake, spread on half the ganash. Flip the other cake ontop of this cake and brush on a little more cake syrup on the top layer and let sit for another 5 minutes. Pour the rest of the ganash on the top layer. Place in the fridge until the ganash has set. Lastly top with the buttercream! Let sit for 5 minutes and then ENJOY!

I understand that this cake takes basically all day but in the end it’s totally worth it!



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