A pistachio cake (as a base), with the perfume of “fleur d’oranger” is an instant trip to some Eastern culture…the “crème au beurre au pistache” (pistachio butter cream) sends a double message, and then the raspberries, with all their subtle elegance and perfection….
I was lucky to get pistachio from Iran ( I bought it in GdeTout, Paris) The pistachio is so green you don’t need to add any food colouring !! Worth the extra euros you pay for it!!
You can save time, with another version (not less savoury!!!): replace the pistachio butter cream for some whipped cream, or even some sweetened (or not) cream-cheese. The result will be less “pâtisserie” in appearance, but OMG !! in flavor ;D
I thought that the perfect drink to pair this was a “clerico”…I’m sure this exists in all countries…We drink it a lot in Argentina for summer parties: some white wine (or sparkling wine) and the fruits of your choice: here, raspberries, blueberries, bananas, and peaches!
Now, new projects….work, work and work !!!! I will tell you about it soon……
For the recipe, see below….
To make this Raspberry/Pistachio Mini-Cakes, you will need:
For the pistachio biscuit ( enough for 10 6cm-round mini-cakes)
* pistachios, 100gr
* butter, 200gr, at room temperature
* all-purpose flour, 120gr
* sugar, 180gr
* eggs, 4
* orange flower water, 1 teaspoon
* raspberries, 400gr
* icing sugar
Once the biscuit is cool, cut it using the 6cm ring molds. Put some foil under each mold. Fill the mold (with the biscuit inside) with the butter cream ( it is better if you use a piping bag).
Refrigerate 2/3 hours minimum. Unmold. Decorate with the raspberries. Sprinkle some icing sugar on top.