Pistachio delight: A simple yet stunning dessert

Pistachio Lady is a dessert that is truly breathtaking. It will captivate even the most discerning aunts who have sampled countless cakes in their lifetimes. The cake does have a single flaw—it’s so addictive that reaching for another afternoon treat becomes inevitable.

Pistachios have recently surged in popularity, becoming the foundation of Dubai delicacies and an essential filling for croissants. In this recipe, however, they are incorporated into a cake, imparting an incredible flavour and character. The touch of raspberries adds a crisp, summery note. It’s simply the perfect pairing.

Pistachio Lady looks like a dessert from the finest patisserie, but preparing it at home is not too challenging. It's a delightful cake for birthdays, name days, communions, family gatherings, or whenever we wish to offer a truly regal afternoon treat to our loved ones.

Ingredients:

Pistachio Cake:

• 150 grams crushed pistachios,
• 280 grams cake flour,
• 3/4 teaspoon baking powder,
• 3/4 teaspoon bicarbonate of soda,
• 3/4 teaspoon salt,
• 115 grams (about 1 stick) softened butter,
• 300 grams sugar,
• 4 eggs,
• 60 millilitres soured cream (18%),
• 5 tablespoons vegetable oil.

Additional Ingredients:

• 450 grams raspberry jam.

Butter Cream:

• 225 grams softened butter,
• 360 grams icing sugar,
• 2 tablespoons freeze-dried raspberry powder,
• 2 tablespoons milk,
• 2 teaspoons vanilla extract.

Preparation Method:

Step 1. Grind the pistachios in a food processor and add them to the cake flour. The nuts do not need to be ground finely.

Step 2. Beat the softened butter with sugar until you achieve a fluffy, light consistency. Gradually add the egg yolks, flour with pistachios, salt, bicarbonate of soda, and baking powder, mixing continuously. Also, add the soured cream and oil. Pour the resulting batter into a baking pan approximately 28 × 18 centimetres lined with greaseproof paper. Place in an oven preheated to 175 degrees Celsius for 35 minutes.

Step 3. In a bowl, beat the butter. Gradually add the icing sugar mixed with freeze-dried raspberries, milk, and vanilla extract.

Step 4. Cut the cooled sponge cake into two parts. From one of them, cut off about one-third, crumble, and set aside for later. The base will be slightly thinner. Spread half of the jam and half of the buttercream on the first base, then cover with the second sponge cake.

Step 5. Spread the remaining jam and buttercream over the top and sprinkle with pieces of crumbled sponge cake. Place in the refrigerator overnight or for several hours. You can additionally decorate with a mint leaf. Enjoy your meal!