Pistachio berries Opal

pistachio cake

Ingredients Preparation
  • 440g
  • 400g
    caster sugar
  • 250g
    pistachio paste
  • 8g
    guerande salt
  • 180g
    sunflower oil
  • 300g
    wholegrain spelt flour
  • 100g
    powdered almond
  • 14g
    raising agent

Whisk the eggs with the sugar and add the pistachio paste and salt. Gradually pour in the sunflower oil and the flour, almond and raising agent mixture, fill the moulds previously lined with butter and flour and bake at 160ºC for 35 minutes. 

pistachio ganache

Ingredients Preparation
  • 450g
  • 100g
    pistachio paste
  • 6g

Boil the cream and add the gelatin and the pistachio paste, mix with a hand-held blender and strain.

Add the chocolate in drops and emulsify the mixture, then leave for 24 hours before using. Apply a generous layer of ganache to the cake before applying the Opal coating.

pistachio Opal coating

Ingredients Preparation
  • 30g
    sunflower oil
  • 100g
    pistachio paste
  • 10g
    Matcha tea

Melt the chocolate in the microwave, add the hot cocoa butter, the pistachio paste and the Matcha tea, emulsify and temper at 29ºC and coat the cakes.


Once the cake is coated, roll in raw powdered pistachio and finish by decorating with 3 capsules filled with a reduced raspberry purée.

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