I tried this dessert in Cavali Cafe and fell in love with it. The flavor of the pistachio cake works perfectly with the tangy, sweet flavor of the wild berries added to this dish: strawberries, raspberries and blueberries. The color combination is bright and inviting. This heavenly combination pushed me to experiment with this dish at home, and the end product greatly resembled the dessert I ate!
- 185 grams butter
- 3 eggs
- 3/4 cup pistachios
- 3/4 cup sugar
- 1 cup self-rising flour
- 1/2 cup all-purpose flour
- 1/3 cup yogurt
- Chocolate to decorate
- 1 cup of raspberries (frozen if unavailable)
- 1 cup of strawberries (frozen if unavailable)
- 1 cup of whipping cream
- 1 tablespoon of icing sugar
- 1 vanilla bean
- Have the butter and eggs at room temperature.
- Preheat the oven at 180 degrees. Grease a large pan with butter and coat it with a bit flour so that the cake won’t stick.
- Process the pistachio until finely ground.
- Beat butter and sugar in a bowl using an electric mixer until light and fluffy. Beat in the eggs, one at a time.
- With a spatula, stir in the flour, nuts, and yogurt.
- Spread the mixture in the pan and bake for around 25 minutes or until the cake attains a slightly golden color on the edges.
- Process the fruits in the blender. If the result is too thick, add a bit of water.
- Using an electric mixer, whip the cold whipping cream (the colder it is, the faster the process) with the sugar. Don’t over-whip so that it would maintain a creamy rather than stiff texture.
- Cleave the vanilla bean in half and empty the content in the cream.
This step is optional, and you can play with this as much as you want. In the cup, I first added a generous amount of syrup. I cut the cake into circles, and I added one on top of the syrup. After that, I added a bit of whole pistachios, a dollop of whipped cream, and then the fresh fruits.
This classy dessert does not necessarily have to be served in a glass cup, but it does look extremely elegant this way!