Pistachio Orange Blossom Cake
A rich pistachio cake layered with silky orange blossom custard, topped with crunchy caramelized pistachios for a perfect balance of nutty and floral flavors.
Ingredients
Pistachio Cake
4 egg whites
vanilla
200 g powdered sugar
150 g ground pistachios
100 g ground almonds
Pastry Cream
400 ml milk
1 cinnamon stick
60 g cup sugar
40 g cornstarch
4 egg yolks
40 g butter
2 tsp orange blossom water
vanilla
Caramelized Pistachios
80 g pistachio (chopped or slivered)
3 tbsp of sugar
drizzle of honey
pinch of salt
Method
Pastry Cream
In a saucepan over medium heat, heat the milk and cinnamon stick.
In a bowl, whisk the sugar, cornstarch, egg yolks, vanilla, and orange blossom.
As you continue whisking, slowly add the hot milk to the yolk mixture.
Return the mixture to the saucepan.
Whisk until the mixture begins to thicken. Add the butter.
Strain the mixture and lay a sheet of plastic wrap directly over the cream. Refrigerate it.
Almond Cake
Preheat the oven to 160°C/320°F.
Line a 9 inch springform pan with baking paper. Set aside.
Put the egg whites, sugar, and vanilla into a mixing bowl and whisk until stiff and glossy.
Fold the ground pistachios and almonds into the meringue.
Place the mixture into the prepared pan.
Bake for 30 minutes. Allow to cool completely.
Caramelized Pistachios
Line a baking sheet with baking paper. Spread the pistachios, sugar, honey, and salt.
Bake in a preheated oven at 180°C/350°F until golden and crisp. Allow to cool completely.
Whisk the cooled pastry cream and spread it on the cooled cake. Top with the caramelized pistachios.
