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Travel cake almond pistachio
Ingredients
For the sweet pastry (you'll only need about half)
- 210 g flour T55
- 125 g soft butter
- 35 g powdered sugar
- 25 g almond powder
- 50 g beaten egg
For the pistachio interior:
- 150 g pistachio powder
- 60 g sugar
- 25 g amber rum or orange blossom water
- 50 g egg white
For the cake batter :
- 140 g melted soft butter
- 120 g sugar
- 180 g almond powder
- 130 g egg
- 1 c. coffee liquid vanilla extract
- 20 g amber rum or orange blossom water
- 120 g flour T55
- 3 g baking powder
For decoration :
Instructions
- For the sweet dough, prepare the recipe as explained on this page HERE!
- Prepare the pistachio interior. Simply mix all the ingredients in a container.
- The same goes for cake batter! Just melt the butter, then add the rest of the ingredients. To measure the egg weight, break 3 eggs into a bowl and beat into an omelette, then weigh out the 130g.
- Roll out a piece of sweet dough on a floured work surface, about 2mm thick, then place in a 20cm baking tin (lined with greaseproof paper cut to size). Cut the dough into a disk.
- Place the disc of dough on the parchment paper in the bottom of the tin.
- Pour in about half the cake batter and spread it out evenly.
- For the pistachio inside, it's easier to use a piping bag, even if the result is ugly, because everything will be covered!
- Then spread a little more with a spoon, to get closer to the edge.
- Pour in the other half of the dough, smoothing it out evenly. Sprinkle with slivered almonds.
- Bake for 1 hour in an oven preheated to 165°C on static heat (also known as traditional baking), which is not rotary heat. If you turn the heat on, the cake will puff up with a bump in the middle, whereas with static heat, the cake puffs up evenly over the entire surface.
- Once out of the oven, leave the cake to cool for a good hour. Unmould the cake and place on a wire rack. I brush on a neutral topping, but you can also use warmed apricot jam.
Tried this recipe?Let us know how it was!
Travel cake almond pistachio
Ingredients
For the sweet pastry (you'll only need about half)
- 210 g flour T55
- 125 g soft butter
- 35 g powdered sugar
- 25 g almond powder
- 50 g beaten egg
For the pistachio interior:
- 150 g pistachio powder
- 60 g sugar
- 25 g amber rum or orange blossom water
- 50 g egg white
For the cake batter :
- 140 g melted soft butter
- 120 g sugar
- 180 g almond powder
- 130 g egg
- 1 c. coffee liquid vanilla extract
- 20 g amber rum or orange blossom water
- 120 g flour T55
- 3 g baking powder
For decoration :
Instructions
- For the sweet dough, prepare the recipe as explained on this page HERE!
- Prepare the pistachio interior. Simply mix all the ingredients in a container.
- The same goes for cake batter! Just melt the butter, then add the rest of the ingredients. To measure the egg weight, break 3 eggs into a bowl and beat into an omelette, then weigh out the 130g.
- Roll out a piece of sweet dough on a floured work surface, about 2mm thick, then place in a 20cm baking tin (lined with greaseproof paper cut to size). Cut the dough into a disk.
- Place the disc of dough on the parchment paper in the bottom of the tin.
- Pour in about half the cake batter and spread it out evenly.
- For the pistachio inside, it's easier to use a piping bag, even if the result is ugly, because everything will be covered!
- Then spread a little more with a spoon, to get closer to the edge.
- Pour in the other half of the dough, smoothing it out evenly. Sprinkle with slivered almonds.
- Bake for 1 hour in an oven preheated to 165°C on static heat (also known as traditional baking), which is not rotary heat. If you turn the heat on, the cake will puff up with a bump in the middle, whereas with static heat, the cake puffs up evenly over the entire surface.
- Once out of the oven, leave the cake to cool for a good hour. Unmould the cake and place on a wire rack. I brush on a neutral topping, but you can also use warmed apricot jam.
Tried this recipe?Let us know how it was!
