Pistachio Olive Oil Cake


  1. Pistachio Olive Oil Cake 
  2. Pistachio Crema 
  3. Pistachio Coating 
  4. Lemon Curd
Pistachio Olive Oil Cake
  • In a food processor, combine pistachio paste and eggs
  • Add the remaining ingredients and process for one minute
  • Spread in a half sheet, bake at 375F for about 20 minutes
  • Freeze, then cut into 2.5 inch disks
  • Keep frozen

Pistachio Crema
  • Combine heavy cream, sugar, vanilla, pistachio paste and cardamom, bring to a simmer
  • Add some of the cream to the egg whites
  • Add the egg whites back into the cream and heat to 170F
  • Remove from heat, add the bloomed and drained gelatin and then pour over the Belcolade Blanc Selection
  • Blend to emulsify
  • Strain and refrigerate overnight
  • Whip to desired consistency

Pistachio Coating
  • Combine and met to 90F
  • Dip the cakes in the coating

Lemon Curd
  • Pipe some Deli Lemon Curd over the coated cakes
  • Pipe the pistachio crema on top
  • Decorate with Belcolade Blanc Selection

  • Temper the Belcolade Blanc Selection Pipe over the back of silicon molds to create a drip pattern
  • Sprinkle with chopped pistachios

About this Recipe:

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