Today I propose you a pistachio and lemon cake: its consistency is dense and fragrant.
The lemon gives a particular aroma, enhancing the flavor of the pistachio.
The scented white chocolate and lemon ganache gives the cake creaminess and a little sourness, without being too sweet.
A dessert that you will surely appreciate.
Pistachio and lemon cake
Ingredients
Cake batter
- 2 medium (100 g) whole eggs, room temperature
- 2 tbsp + 2 tsp (40 g) superfine granulated sugar
- A scant ounce (25 g) honey
- A scant 1/2 cup (40 g) pistachio flour
- 1/4 cup + 2 scant tbsp (45 g) pastry flour
- 3/4 tsp (3 g) baking powder
- A generous pinch of salt
- 3 tbsp (45 g) whipping cream, room temperature
- A scant ounce (25 g) pure pistachio paste
- 2 scant tbsp (25 g) unsalted butter
- Zest from 2 medium/large organic lemons (4.5 g)
White chocolate and lemon ganache
- 1/3 cup + 1 tsp (85 g) whipping cream to heat (I)
- 1/3 cup + 1 tsp (85 g) cold whipping cream (II)
- Scant 2.5 oz (65 g) white chocolate 33% cocoa solids, Opalys Valrhona
- 2 tbsp + 2 tsp (40 g) fresh lemon juice, sifted
- 0.75 g gelatin, 200 bloom
Anhydrous white chocolate and pistachio glaze
- 9 oz (250 g) white chocolate
- 10 g Sunflower oil
- 5 g cocoa butter
- 35 g di pure pistachio paste
Extra
- Lemon marmelade
- Gold leaf
- Finely chopped pistachios
Instructions
Cake batter
Heat fan oven at 302F - 150°C.
Butter the mold Paris 550 by Silikomart and line the bottom and the edges with baking paper.
Use the cooking spray to grease the baking paper inside the mould and set aside.
Sift the flour with baking powder, salt and set aside.
Melt the butter with pistachio paste and set aside to warm.
In a bowl, whisk together the eggs with sugars and zest.
Add pistachio powder and mix to combine.
In a bowl, whisk together the eggs with sugars and zest.
Add pistachio powder and mix to combine.
Pour the cake batter into a pastry bag and pipe all the mixture inside the prepared mould (312 g).
I suggest you to use a kitchen scale.
Gently tap the mould on the counter to flatten the surface of the cake and to remove air bubbles.
Cover the mould with a baking tray lined with greased parchment paper, put some weights on top and bake for 33/34 minutes.
Remove the cake from the mould, remove baking paper and let the cake cool room temperature for at least 2 hours.
White chocolate and lemon ganache
Soak gelatin in cold water.
Melt the chocolate.
Heat the whipping cream (I) until 158F - 70°C.
Out of the heat, add the wringed gelatin and stir to combine.
Pour the hot cream over the chocolate in 2/3 batches and mix well to combine.
Add the remaining cold whipping cream, and using a hand blender, mix to combine.
Add the lemon juice and mix using a hand blender.
Cover with plastic wrap touching the surface and refrigerate for 12/24 hours.
Anhydrous white chocolate and pistachio glaze
In a bowl, combine the chopped chocolate, pure pistachio paste and cocoa butter.
Melt in the micro wave.
Add the oil and mix to combine with a silicone spatula.
To assemble
Place the cake on a wire rack and glaze when the glaze is about 100F/104F - 38/40°C
Let completely cool room temperature (about 60 minutes).
To serve
Remove the ganache from the fridge.
Using a St. Honoré nozzle, garnish the surface of the cake.
If you prefer, you can as well whip the ganache.
Decorate with lemon marmalade, chopped pistachios and gold leaf.
0 Comments