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Saturday, March 21, 2015

Moist pistachio cake with glazed Bronte pistachios

A few months ago I went to Sicily, where I discovered cannoli, ricotta, granita, but also pistachios from Bronte. Bronte is a tiny village on the southwest slopes of the Etna volcano and is known for its green pistachios. Because they're so good, they're used in almost every dessert in Sicily :-)

Before leaving, I bought a kilo of Bronte pistachios to bring back home for baking. This week I finally used them and made a pistachio cake which was moist and rich in pistachio flavor, with ground pistachios in the cake and glazed pistachios as "icing". The cake is wonderful, I highly recommend you try it if you like pistachios. Enjoy!

Recipe for a 30 cm-long pistachio cake:

For the cake:
250 g butter, room T
200 g sugar
4 eggs
100 g Bronte pistachios*
100 g blanched + ground almonds**
65 g flour
1/2 tsp baking powder

For the glaze:
1 dl water
1 dl powder sugar
50 g pistachios

Grind pistachios finely (use a mixer if you have one, I did it by hand with a knife).
Cream butter and sugar (whip them together). Add eggs one by one, whipping in between each egg to make sure each egg gets incorporated. Add ground almonds, ground pistachios, flour and baking powder, incorporate gently and do not overmix. Transfer dough to a buttered and floured cake pan (30 cm long) and bake in the oven 45 min at 175 C. Let the cake cool down for a few minutes and then flip it upside down.

Once the cake is cool, put powder sugar and water in a saucepan. Bring it to a boil, let some water evaporate to obtain a syrup and then turn off the heat. Add pistachios and swirl a bit. Decorate the pistachio cake with the glazed pistachios and the syrup.

*I kept the thin red skin on the pistachios, but if you want and have the energy you can peel them; also pistachios used her don't have to come from Bronte, they just taste better and sound fancier :-)
** if you want a finer cake you can use almond meal/flour instead of ground almonds

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