After nearly two years of participating in Fiesta Friday, I’m very excited to share that I’ll be co-hosting this week’s 99th Fiesta Friday with Caroline of Caroline’s Cooking. To distract my mini co-hosting stage fright, I’ve kept myself busy by baking today’s tasty walnut pistachio cake! The recipe is inspired by two famous French Patissiers; Christophe Felder & Camille Lesecq. I’ve also been curious to work with Pistachio Paste, and I’m very happy with the outcome!
I still remember participating in Fiesta #1, and can’t believe we are only one week until the BIG #100, and BIG #100 indeed, as our incredible host Angie from The Novice Gardener has a big celebration planned for next week. But before then, I encourage all of you to participate in this week’s Fiesta Friday! This online party has an amazing variety of recipes, from the kindest bloggers around the world. I’m constantly both impressed and inspired by many dishes I’ve seen on here!
If this will be your first time joining, click on the link to read the guidelines and link up to this Fiesta! (Please link your post to the main page of Fiesta Friday, my page, and Caroline’s page). Once again, a huge thank you to Angie for allowing me to co-host this week and for organizing these 99 Fiestas!
Serves: 10 slices
Ingredients: (for the cake)
- 35g of walnut powder
- 30g of almond powder
- 100g of icing sugar
- 50g of all purpose/plain flour
- 80g of butter (room temperature)
- 40g of pistachio paste (you can opt to buy it, or make it, see below the page the link)
- 1 tablespoon of sunflower oil
- 1 tablespoon of milk
- 2 egg yolks
- 1 whole egg
- 25g of caster sugar
- 3 egg whites
- Preheat the oven to 180C degrees.
- In a large bowl add the almond powder, the 100g of icing sugar and the 80g of soft butter.
- Mix until the texture becomes creamy.
- Add the 40g of pistachio paste, the sunflower oil, the 2 egg yolks and 1 whole egg.
- Mix all the ingredients together, pour the milk, mix again and set aside.
- In another bowl whisk the 3 egg whites until they form peaks.
- Before they become firm, pour the sugar.
- Now, gently fold the remaining egg whites into the mixture with a spatula.
- Finally, pour the 35g of walnut powder and the 50g of flour.
- Gently mix with the spatula and pour the mixture into a loaf cake pan.
- Bake for 45 minutes (more or less depending on the oven) or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for 30 minutes.
Ingredients: (for the icing)
- 200g of apricot jam
- 180g of icing sugar
- 35ml of water
- A few pistachios (for decoration)
- Heat the apricot jam in a small pan over a low heat until it melts.
- Remove from the oven and set aside.
- In a small bowl pour the icing sugar and the water.
- Whisk until it becomes completely melted.
- Reverse the cake into a serving dish, and brush it with the melted apricot-jam.
- Pour the icing on the top and sprinkle with a few pistachios.
The texture is nice and moist.
Bon Appétit & I hope to see you at the Fiesta!
PS: Homemade pistachio paste can be used in different patisseries (in cakes, for doughs and even in ice cream…!)