A cake inspired by Italian cuisine with Polish accents! Discover our recipe and savor the taste of this excellent dessert based on pistachios.
Ingredients:
For the Pistachio Cake:
- Baking powder – 1.5 teaspoons
- Eggs – 5
- Muscovado sugar – 250 g
- Vanilla sugar – 1 packet
- Butter – 80 g
- Wheat flour – 150 g
- Pistachios – 250 g
- Grated orange zest – 1 tablespoon
For the Chocolate Ganache:
- Dark chocolate – 100 g
- Milk chocolate – 100 g
- Orange liqueur – 50 ml
- Butter – 80 g
- 30% cream – 200 ml
Decoration:
- Icing sugar – 5 g
- Pistachios – 30 g
- Candied cherries – 30 g
Preparation:
Amaretti: Grind 150 g of pistachios into powder, and roughly chop the rest. Set aside the coarsely chopped pistachios.
In a separate bowl, beat the eggs, gradually adding muscovado and vanilla sugars, until you get a fluffy mixture. Sift flour and 1 1/2 teaspoons of baking powder into a bowl. Add the ground pistachios. Mix everything together.
Gradually add the flour mixture and ground pistachios to the beaten eggs. Then pour in the melted butter, add the coarsely chopped pistachios set aside earlier, and the grated orange zest. Mix everything together.
Pour the prepared batter into a cake pan (with a diameter of 22-24 cm) lined with parchment paper. Bake in an oven preheated to 180°C (fan-forced) for 40-45 minutes (until a toothpick comes out clean). Let it cool.
Amaretti-flavored Ganache: Bring the cream to a boil. Pour the boiling cream over the chocolate pieces. Let it sit for a moment until the chocolate melts. Mix.
Add softened butter to the smooth chocolate mixture and stir until it melts, then pour in the mandarin liqueur. Mix. Let the ganache set for about an hour.
Level the top of the cake with a knife. Cut the cooled cake into two layers and fill them with the chocolate ganache. Spread the remaining ganache evenly over the entire surface of the cake, then use a piping bag to pipe the rest of the ganache on top.
Decorate the cake with a sprinkle of icing sugar, chopped pistachios, and cherries in syrup.
