Experience the ultimate in soft, moist cakes delicately flavored with orange blossom and rich in pistachio. These treats have a tender interior with a lightly golden crust on the outside. Ideal for an afternoon snack or to complement a cup of coffee, they are straightforward to make and consistently a hit.<\/p>\n
– For 15 pieces:<\/p>\n
– Butter: 100g
\n – A pinch of sea salt
\n – Pistachio paste: 100g
\n – Powdered sugar: 20g
\n – Granulated sugar: 125g
\n – All-purpose flour: 30g
\n – Pistachio powder: 90g
\n – Eggs: 125g
\n – Orange blossom water: 20g<\/p>\n
\n40 minutes<\/p>\n
\n15 minutes<\/p>\n
\n15 minutes<\/p>\n
\nBegin by whipping softened butter with granulated sugar and a pinch of sea salt until the mixture is creamy and smooth.<\/p>\n
\nGently fold in the pistachio powder.<\/p>\n
\nGradually add eggs while continuously whisking to achieve a smooth batter.<\/p>\n
\nSift the flour into the batter and mix just until combined. Slowly pour in the orange blossom water.<\/p>\n
\nFill the molds to the top to ensure the cakes are beautifully even.<\/p>\n
\nBake in a preheated oven at 340\u00b0F (170\u00b0C) for about 15 minutes. The cakes should be slightly golden on the outside and soft inside.<\/p>\n
\nMix the pistachio paste with a pinch of sea salt and a little powdered sugar if needed. Place a small dollop or drizzle over the cooled cakes.<\/p>\n\n\n