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Moroccan pistachio cake, orange and cinnamon cream Recipe

Ingredients for people

    For the cake(s)
  • Caster sugar : 200 g
  • Self raising flour : 200 g
  • Whole egg(s) : 3 whole
  • Unsalted butter : 200 g
  • Chopped pistachio(s) : 50 g
  • Pistachio paste : 15 g
  • Orange(s) : 2 whole

  • For the cream
  • Double cream : 200 ml
  • Icing sugar : 50 g
  • Ground cinnamon : 1 Tsp
  • Orange(s) : 1 whole

  • To line the mould(s)
  • Sunflower oil : 10 ml
  • Plain flour : 25 g
  • 1For the cake

    Preheat the oven to 170'C.

    Oil and flour individual silicon molds.

    Zest and juice the oranges.

    Beat the butter and the sugar together until light in colour and a creamy consistency.

    Add the eggs one at a time until completely incorporated. Next add the orange zest, pistachio paste and the chopped pistachios. Mix well to ensure the pistachio paste is evenly distributed. Then gently fold in the flour. When the flour is well incorporated, pour the batter into the individual molds

    Bake the cake for 20-25 minutes.

    When the cake is cooked, remove from the oven. Allow to cool and then remove from the moulds. Spoon the orange juice on top of the cakes.

  • 2For the cream

    Zest the orange. Then whisk the cinnamon, orange zest, cream and icing sugar together until ribbon consistency (you should be able to see the whisk marks in the cream).

    Serve each cake with a quenelle of the flavoured cream and a dusting of icing sugar.

Chef's tip

«Do not over whisk the cream or it will curdle. »

A moist pistachio cake with an orange glaze, served with a light orange and cinnamon cream.

Rate this recipe :

(18 votes)

  • Preparation  10mins
  • Cooking time  25mins
  • Rest time  10mins

  • Difficulté  Easy
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