Soft Pistachio Cakes with Morello Cherries

Jordan Michelle Falco


IPP - Week 3 May 24th

These soft cakes are topped with pistachio butter cream and dried cherries.

I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. If you would like to convert the measurements, I recommended using this conversions calculator:

pinch tips: How to Cream Butter & Sugar



300 g
raw almond marzipan 50%
20 g
pistachio paste
150 g
30 g
sifted flour
75 g
melted butter
5 g
morello cherries

Directions Step-By-Step

Work the marzipan and the pistachio paste in an electric mixer fitted with the paddle, gradually adding the eggs. Add the flour, the melted butter and the Kirsch. Do not over work the mixture.
Pipe into buttered "Flexipan" trays of 4cm in diameter (fill to 3/4 only). Top each cookie with a small morello chery after draining them well. make in a fan forced oven at 180C for about 8 to 10 minutes. AFter cooking, brush them with either Kirsch or with the juice from the cherry jar.

About this Recipe

Course/Dish: Cakes, Other Desserts