Soft Pistachio Cakes with Morello Cherries
Jordan Michelle Falco
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: southernfood.about.com/...blconv.htm
- 300 g
- raw almond marzipan 50%
- 20 g
- pistachio paste
- 150 g
- 30 g
- sifted flour
- 75 g
- melted butter
- 5 g
- morello cherries
How to Make Soft Pistachio Cakes with Morello Cherries
- 1Work 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.
- 2Pipe 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.