Pistachio Flavoured Cake

Betrand Le Gallic

Servings

5 pcs

Prep Time

1 hours

Cook Time

30 minutes

Cuisine

Arabic

Category

Dessert

This Pistachio Arabic Flavoured Cake is a refined Middle Eastern dessert recipe that blends rich pistachio flavour with fragrant notes of rose, orange blossom, mastica, and dates. Moist pistachio sponge made with premium pistachio paste, chopped pistachios, and sweet dates is paired with a smooth pistachio glaze and delicate white chocolate chantilly infused with floral aromas.

Finished with elegant decorations, gold leaf, and Ramadan-inspired chocolate accents, this cake is perfect for Ramadan desserts, festive gatherings, and luxury dessert tables. The combination of nutty textures, citrus brightness, and aromatic spices makes it an elevated Arabic pistachio cake recipe suited for both home bakers and professional pastry chefs.

A true celebration of Arabic flavours and modern pastry technique, this cake delivers balance, elegance, and indulgence in every slice — ideal for iftar, celebrations, or special occasions.

Pistachio Flavoured Cake

Ingredients

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    • 210 g Sugar

    • 150 g Eggs

    • 90 g Even Fresh UHT Whipping Cream 35% Fat

    • 2 g Salt

    • 60 g Butter

    • 162 g Flour

    • 5 g Baking powder

    • 35 g Callebaut 100% Pure Pistachio Paste Nut Based Filling

    • 20 g Chopped pistachios

    • 20 gr Chopped dates

    • 20 gr Chopped candied orange sliced

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    • 270 g Cacao Barry Pate-a-Glacer IVOIRE - White Compound Coating

    • 105 g Cacao Barry White Chocolate 34%, Zephyr™

    • 45 g Sunflower oil

    • 60 g Callebaut 100% Pure Pistachio Paste Nut Based Filling

    • 30 g vermicelli

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    • 100 g Milk

    • 5 g SOc CHEF Liquid Glucose Syrup

    • 1.5 Gelatin (sheet)

    • 170 g Cacao Barry White Chocolate 34%, Zephyr™

    • 200 g Even Fresh UHT Whipping Cream 35% Fat

    • 2 drops Deco Relief (France) Concentrated Aroma ROSE

    • 2 drops Deco Relief (France) Concentrated Aroma ORANGE BLOSSOM

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    • 100 g Milk

    • 5 g Glucose

    • 1.5 Gelatin (sheet)

    • 170 g Cacao Barry White Chocolate 34%, Zephyr™

    • 200 g Even Fresh UHT Whipping Cream 35% Fat

    • 5 g Emandatori Mastica paste

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    • Edible Gold Leaf 23Kt - 25 sheets

    Directions

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      1. Mix the eggs with the sugar until foamy.
      2. Add the salt and the cream.

      3. Add the Callebaut 100% Pure Pistachio Paste Nut Based Filling

      4. Add the sifted flour and baking powder, then the chopped pistachios, dates and oranges
      5. Add the butter melted cold.

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      1. Melt the Cacao Barry Pate-a-Glacer IVOIRE and Cacao Barry White Chocolate 34%, Zephyr™ together

      2. Add the sunflower oil and Callebaut 100% Pure Pistachio Paste Nut Based Filling

      3. Add the vermicelli

      4. Use the glaze at 32°C to glaze the cake.

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      1. Heat the milk with the SOc CHEF Liquid Glucose Syrup

      2. Add the softened gelatin.

      3. Pour over the Cacao Barry White Chocolate 34%, Zephyr™ and emulsify.

      4. Add the Even Fresh UHT Whipping Cream 35% Fat (cold) and the Deco Relief (France) Concentrated Aroma

      5. Mix well and refrigerate for several hours.

      6. Whip before using.

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      1. Heat the milk with the SOc CHEF Liquid Glucose Syrup

      2. Add the softened gelatin.

      3. Pour over the Cacao Barry White Chocolate 34%, Zephyr™ and emulsify.

      4. Add the Even Fresh UHT Whipping Cream 35% Fat (cold) and the Emandatori Mastica.

      5. Mix well and refrigerate for several hours.

      6. Whip before using.

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      1. Glaze the cake with the pistachio glaze.

      2. Decorate with the Ramadan white chocolate decoration

      3. Pipe the Rose and Orange Blossom White Chocolate Chantilly or Mastica White Chocolate Chantilly and add pistachio slivered, roses bud petals, orange peels strip, medjool dates.

      4. Put so gold leave to give the final touch.