Directions

For pistachio cakes

1. Preheat the oven to 350ᵒF (180ᵒC). Butter the muffin pan.

2. Combine the ground almonds and confectioners’ sugar in a food processor (or blender).

3. Melt the butter over low heat and let cool to lukewarm.

4. Add the pistachio paste to the food processor, then the eggs, one by one, processing after each addition until smooth.

5. Pour in the melted butter and process until incorporated, just a few seconds.

6. Use a spoon to fill the molds with the batter (to about 3/4 full)

7. Add a small quantity (approx 0.5/1 teaspoon) of pistachio paste in the center. Lightly press 2 raspberries into each mold.

8. Bake for 20-25 minutes, or until golden and a cake tester comes out clean.

For homemade pistachio paste

1. Spread the raw pistachios on a baking sheet and grill them for 15min at 300ᵒF (150ᵒC). Oncd grilled, place them in a bowl.

2. Heat the sugar and water in a saucepan on low heat.

3. When the syrup reaches 250ᵒF (121ᵒC), pour the syrup directly on the pistachios.

4. Mix well so the pistachios are all coated with sugar syrup. It is normal that the sugar crystallizes.

5. Once the pistachios cooled off, please them in a food processor (or high efficiency blender) with the oil, ground almonds and the almond extract.

6. Process until it reaches a paste consistency. It can take a long time and you might need to stop it multiple times to scrape the sides and avoid overheating of the engine. I am using my blendtec with a twister jar and it takes just 1-2 minutes to complete.

7. Store in the fridge in an air tight container. Can be stored for a few weeks.

From Bartisserie, to Alizée’s art, to “Yalla, Bye”

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