Benjamina Ebuehi's Recipe for Pistachio Cake with Chocolate Ganache | The perfect place
My first choice for mid-week baking is often a single layer cake, especially the nut-based ones, as they stay moist for days and ease my stomach depression. afternoon for most of the week. Pistachio will always and forever be a favorite, and its color and creaminess make cakes that are both beautiful and delicious. Feel free to use half dark chocolate and half milk chocolate in the ganache for something sweeter.
Pistachio cake with chocolate ganachePreparation 25 minCooking 1 hFor 10-12
160g unsalted butter180g golden caster sugar1 tsp vanilla pod paste3 eggs150g shelled unsalted pistachios, plus extra to garnish135g plain flour40g ground almonds A pinch of salt1½ tsp baking powder40g sour cream
For the glaze90g dark chocolate140ml double cream20g golden syrupA pinch of salt
Heat the oven to 180C (160C fan)/350F/gas 4. Grease and line the bottom and sides of a 20cm cake tin with parchment paper.
Create the butter, sugar and vanilla for three to five minutes, until pale and fluffy, then beat in the eggs, one at a time, beating well after each addition.
Grind the pistachios in a food processor until fine, then put them in a large bowl with the flour, almonds, salt and baking powder. Pour the dry ingredients into the wet mixture and mix on low speed until combined, then stir in the sour cream.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
Meanwhile, make the ganache. Finely chop the chocolate and put it in a heatproof bowl. In a small saucepan, gently heat heavy cream, golden syrup and salt until smoking - do not boil.
Pour hot cream over chocolate and let sit for 30 seconds. Start stirring from the middle outwards until you get a smooth ganache. Stir in a pinch of sea salt and let stand another 10-15 minutes to thicken, then pour over the cake. Decorate with a few more chopped pistachios, slice and serve.
My first choice for mid-week baking is often a single layer cake, especially the nut-based ones, as they stay moist for days and ease my stomach depression. afternoon for most of the week. Pistachio will always and forever be a favorite, and its color and creaminess make cakes that are both beautiful and delicious. Feel free to use half dark chocolate and half milk chocolate in the ganache for something sweeter.
Pistachio cake with chocolate ganachePreparation 25 minCooking 1 hFor 10-12
160g unsalted butter180g golden caster sugar1 tsp vanilla pod paste3 eggs150g shelled unsalted pistachios, plus extra to garnish135g plain flour40g ground almonds A pinch of salt1½ tsp baking powder40g sour cream
For the glaze90g dark chocolate140ml double cream20g golden syrupA pinch of salt
Heat the oven to 180C (160C fan)/350F/gas 4. Grease and line the bottom and sides of a 20cm cake tin with parchment paper.
Create the butter, sugar and vanilla for three to five minutes, until pale and fluffy, then beat in the eggs, one at a time, beating well after each addition.
Grind the pistachios in a food processor until fine, then put them in a large bowl with the flour, almonds, salt and baking powder. Pour the dry ingredients into the wet mixture and mix on low speed until combined, then stir in the sour cream.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
Meanwhile, make the ganache. Finely chop the chocolate and put it in a heatproof bowl. In a small saucepan, gently heat heavy cream, golden syrup and salt until smoking - do not boil.
Pour hot cream over chocolate and let sit for 30 seconds. Start stirring from the middle outwards until you get a smooth ganache. Stir in a pinch of sea salt and let stand another 10-15 minutes to thicken, then pour over the cake. Decorate with a few more chopped pistachios, slice and serve.
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