pistachio génoise sponge cake

light and airy pistachio génoise cake

Pistachio génoise sponge cake has a cloud-like texture. Luxurious green inside with a perfectly crunchy chocolate cover makes it the perfect dessert for fancy gatherings.

ingredients

• pistachio kernels 50g, ground
• plain flour 75g or 2/3 cup
• granulated sugar 125g or 1/2 cup
• large eggs 4
• butter melted 25g
• sugar vanilla 1/2 tsp

ingredients to cover the cake

• chocolate 58% 150g
• butter 75g

preparation

• preheat the oven to 180°C/160°C fan/350°F
• use a 20cm round cake tin lined with baking paper
• mix the sugar, vanilla and eggs in a large bowl
• whisk with an electric mixer until thick and pale
• fold in the flour and pistachio meal and the butter using a spatula
• pour the mixture into the prepared cake tin
• bake for 20–30 minutes
• let cool completely before removing it from the tin

preparation of the chocolate cover

• melt the chocolate and butter in a bain-marie
• when the cake is fully cool, pour the chocolate on the cake
• using a spatula even the top getting rid of excessive chocolate
• garnish with a few pistachio kernels
• put in the fridge to harden

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