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Le Cordon Bleu News, 09/25/2014
Sicilian pistachio “pound” cakes
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About this recipe

Discover this delicious Sicilian pistachio "pound" cakes recipe, shared by Le Cordon Bleu Chefs.

Recipe - Sicilian pistachio “pound” cakes

Makes 50 Sicilian pistachio "pound" cakes

In this recipe:

  • Sicilian pistachio paste
  • honey
  • pistachios
  • vanilla
  • lightly salted butter from Echiré





Principal ingredients
50 g sugar
40 g unrefined cane sugar
1 drop vanilla extract
60 g Sicilian pistachio paste
120 g lightly salted butter from Echiré, softened
2 eggs
100 g flour, sifted
10 g honey
10 g heavy crème fraîche
50 pistachios
neutral jelly glaze

Note: 1 Flexipan® mold with mini oval indents

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  1. Preheat the oven to 175°C.
  2. Mix the sugar, unrefined cane sugar and vanilla in a bowl. Beat in the softened butter and the Sicilian pistachio paste.
  3. Add the eggs one by one, then add the sifted flour and mix gently.
  4. Carefully fold in the honey and heavy crème fraîche.
  5. Pour into the flexipan® mold and bake in the oven for 15 minutes.
  6. Cool slightly then unmold onto a cake rake.
  7. Brush each cake with neutral jelly glaze and place one pistachio nut on top.

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