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Saturday, July 16, 2016

Pistachio and butter cake

How to make Pistachio and butter cake recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 20 slices

For the cake mix:
5 eggs
190 g butter
225 g sugar
pinch of salt
225 g flour

For the topping:
200 g butter
100 g flaked almonds
80 g chopped pistachios
80 g chopped pine kernels
200 g sugar
3 tbsp cream
60 g flour

butter and breadcrumbs for the baking tray

Pre-heat the oven to 225 °C (Gas Mark 7). Grease a baking tray and sprinkle with breadcrumbs. Separate the eggs and whip the egg whites until stiff. Store in a cold place for later.

Melt the butter in a flat pan and allow to cool slightly. Beat the egg yolks with the sugar and salt to a creamy consistency. Fold in the flour and then stir in the melted butter. Add the egg whites and fold into the mixture.

Turn the mixture into the baking tray and pre-bake on the middle shelf for approx. 15 minutes. Then reduce the oven temperature to 175 °C (Gas Mark 3.5).

For the topping, put all ingredients into a flat pan and bring briefly to the boil. Spread the topping onto the pre-baked base and bake for a further 15–20 minutes, checking regularly that the crust does not become too dark.

Pistachio and butter cake recipe
Pistachio and butter cake recipe
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