Raspberry and pistachio ‘cloud’ cake
Ingredients
- 4 eggs
- 40 g of flour
- 80 g caster sugar
- 40 g cornflour
- 1 c. à soupe Aix-en-Provence olive oil PDO
- 1 c. à café vanilla powder
- 1,5 c. à soupe pistachio paste
- 200 g raspberries
- 150 g white chocolate
- 15 cl 30% crème fraîche
- 30 g crushed pistachios
Tip
Instructions
- Grease the tin well and dust it with caster sugar before placing it in the fridge. Preheat the oven to 230°C.
Sift the flour and cornflour. Separate the eggs, then whisk the whites on a medium speed. Once they start to form peaks, gradually add the sugar. When soft peaks form, reduce the speed and add the egg yolks, followed by the olive oil from Aix-en-Provence PDO. Fold them into the mixture, beating for a few more seconds.
Using a spatula, add half of the flour and cornflour mixture. Mix until smooth, then gently fold in the remaining half of the dry ingredients. When the mixture is completely smooth, take out one-third of it. Gently fold the pistachio paste into this third. Add the vanilla to the remaining two-thirds.
- Pour half of the vanilla batter into the tin, then add the pistachio batter, and finish with the remaining half of the vanilla batter. Do not fill it to the brim; leave two or three centimetres of space at the top. Using a small angled spatula, smooth the surface of the mixture evenly.
- Arrange half the raspberries on top of the cake, pressing them into the mixture.
Place the tin in the oven for 5 minutes at 230°C. Then reduce the temperature to 130°C and bake for 45 minutes. Once cooked, check with a skewer to see if the cake is cooked through. If so, turn it out of the tin and leave it to cool. Once cooled, place it in the freezer for 15 minutes and prepare the ganache whilst it is chilling.
- Heat the crème fraîche, add the white chocolate and stir gently, then mix in the chopped pistachios. Coat the cake with the ganache, then arrange some raspberries on top.
Tip
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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