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Cuisine d'Aubéry
The food blog of FX
Dessert Cookies

https://www.cuisinedaubery.com/recipe/pistachio-raspberry-cakes/

Lenôtre’s Pistachio Raspberry Cakes

A recipe by Lenôtre Monday July 29, 2019
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4.2
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Delicious Lenôtre’s Pistachio and Raspberry Cakes

FX (François-xavier)

About this recipe

One my favorite places on this planet (after Hawaii of course) is Saint-Jean de Luz, on the west coast of France, in beautiful Basque Country

Lenôtre’s Pistachio Raspberry Cakes

And here, I am showing you one of my favorite desserts that I taste every time I visit the region

Lenôtre’s Pistachio Raspberry Cakes

To see my post about Saint-Jean de Luz, click HERE

Lenôtre’s Pistachio Raspberry Cakes

And I am showing you here an excellent and tasty little cake, the "Moelleux", a pistachio cake with a raspberry jam insert

Lenôtre’s Pistachio Raspberry Cakes

So, being such a wonderful person with the rest of the human kind who has been waiting anxiously for this recipe, I decided to show you the step by step instructions, along with all the little secrets to perfect these tasty cakes, called "moelleux" in France

Lenôtre’s Pistachio Raspberry Cakes

Don't thank me for it. Instead, thank Lenôtre, the pastry star of this recipe!

Lenôtre’s Pistachio Raspberry Cakes

Source of the recipe

This is a recipe that I found in Lenôtre's book "Petit Pastries for Tea Time"

To purchase online, see HERE

Lenôtre’s Pistachio Raspberry Cakes


The recipe is on page 112

Lenôtre’s Pistachio Raspberry Cakes

Modifications to the original recipe

I modified a few things...

● Lenôtre makes the jam from scratch, I instead purchased Raspberry Jam to go faster

● I modified Lenôtre's original recipe as I wanted a texture that is more of a "moelleux" which is thicker than a muffin)

Lenôtre’s Pistachio Raspberry Cakes

Print Recipe Print Pdf Recipe
Chef: Lenôtre Servings: 6 Preparation Time: 30 Minutes Cooking Time: 20 Minutes Ready in: 2 H Skill: Intermediaire Level Cuisine: French Cuisine Courses: Dessert, Cookies,  Staples: Pays Basque, Saint-Jean De Luz
Raspberry jam Raspberries Pistachio paste Pistachios
4.2
Ingredients
  • For 6 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter
    or 12 Cakes, 2" (or 5 cm) in diameter
    or 1 Big Cake 6.69" (or 6 11/16" or 17 cm) in diameter

  •   ½ Cup Raspberry Jam (180 grams)
  •   ½ Cup Icing Sugar (90 grams)
  •   ¾ Cup Almond Flour (70 grams)
  •   ⅓ Cup Flour (50 grams)
  •   ½ teaspoon Baking Powder (1 gram)
  •   4 Tablespoons Butter (50 grams)
  •   ⅓ Cup Pistachio Paste (70 grams). For the recipes, see HERE
  •   ½ Cup Egg Whites (120 grams)
  • Whipped Eggwhites
  •   4 Tablespoons Egg Whites (60 grams)
  •   2 Tablespoons Sugar (30 grams)
  • Topping
  •   ½ Cup Pistachios (50 grams)
  •   6 Raspberries


  • For 8 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter
    or 1 Big Cake 7.87" (or 7 7/8" or 20 cm) in diameter

  •   ¾ Cup Raspberry Jam (240 grams)
  •   ½ Cup Icing Sugar (120 grams)
  •   1 Cup Almond Flour (93.3 grams)
  •   ½ Cup Flour (66.6 grams)
  •   ½ teaspoon Baking Powder (1.3 grams)
  •   ⅓ Cup Butter (66.6 grams)
  •   ½ Cup Pistachio Paste (93.3 grams). For the recipes, see HERE
  •   ⅔ Cup Egg Whites (160 grams)
  • Whipped Eggwhites
  •   ⅓ Cup Egg Whites (80 grams)
  •   3 Tablespoons Sugar (40 grams)
  • Topping
  •   ½ Cup Pistachios (66.6 grams)
  •   8 Raspberries


  • For 10 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter
    or 1 Big Cake 8.66" (or 8 21/32" or 22 cm) in diameter

  •   1 Cup Raspberry Jam (300 grams)
  •   ¾ Cup Icing Sugar (150 grams)
  •   1 ¼ Cup Almond Flour (116.6 grams)
  •   ½ Cup Flour (83.3 grams)
  •   ½ teaspoon Baking Powder (1.6 grams)
  •   ⅓ Cup Butter (83.3 grams)
  •   ½ Cup Pistachio Paste (116.6 grams). For the recipes, see HERE
  •   ¾ Cup Egg Whites (200 grams)
  • Whipped Eggwhites
  •   ½ Cup Egg Whites (100 grams)
  •   4 Tablespoons Sugar (50 grams)
  • Topping
  •   ¾ Cup Pistachios (83.3 grams)
  •   10 Raspberries


  • For 12 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter
    or 1 Big Cake 9.44" (or 9 29/64" or 24 cm) in diameter

  •   1 Cup Raspberry Jam (360 grams)
  •   1 Cup Icing Sugar (180 grams)
  •   1 ½ Cup Almond Flour (140 grams)
  •   ⅔ Cup Flour (100 grams)
  •   ½ teaspoon Baking Powder (2 grams)
  •   ½ Cup Butter (100 grams)
  •   ⅔ Cup Pistachio Paste (140 grams). For the recipes, see HERE
  •   1 Cup Egg Whites (240 grams)
  • Whipped Eggwhites
  •   ½ Cup Egg Whites (120 grams)
  •   ¼ Cup Sugar (60 grams)
  • Topping
  •   1 Cup Pistachios (100 grams)
  •   12 Raspberries

  • You will need...
    Pistachio Paste Fiddyment Farms
    Pistachio Butter
    Raw Pistachios
    Organic Pistachios
    DeBuyer Whisk
    KitchenAid Whisk
    Round Cooling Rack
    Nonstick Cooling Rack
    Ninja Food Chopper Express
    Immersion Hand Blender Bamix
    Large Mixing Bowls, Stainless Steel
    Polyglass Spatula
    Sifter for Baking
    Flour Sifter
    KitchenAid 7-Quart Stand Mixer
    Hand Mixer
    Silicone Muffin Pan, 2.75 inch
    Perforated Baking Pan
    Clear Glaze
    Pastry Brush
    Silicone Brush, Heat Resistant for Pastry and Barbecue
    Steps

    The Raspberry Filling

    1. Mix the Raspberry Jam (½ Cup or 180 g) in a Cup Food Chopper or with an immersion blender

    2.  Place in the freezer

    3.  Wait for 1 hour at least

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    The Batter

    4.  Dice the Butter (4 Tablespoons or 50 g) and let soften at room temperature for 1 hour

    5. In a large mixing bowl, mix with a spatula the Butter (4 Tablespoons or 50 g) and the Pistachio Paste (⅓ Cup or 70 g)

    6. Add in (but do not whisk them) the Egg Whites (½ Cup or 120 g) and mix

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    You may find pistachio paste in specialized stores, but the best way to enjoy your own pastries is to make the paste yourself

    I am showing you a few recipes HERE

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    7. Sift above the bowl : the Icing Sugar (½ Cup or 90 g), the Almond Flour (¾ Cup or 70 g), the Flour (⅓ Cup or 50 g) and the Baking Powder (½ teaspoon or 1 g)

    8. Mix

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    The Whipped Egg whites

    9. Whisk the Egg Whites (4 Tablespoons or 60 g) to soft peak

    10. Beat on high until firm peaks start to form, then add in the Sugar (2 Tablespoons or 30 g) and keep whisking (the sugar holds them together)

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    Folding the whites

    11. We now need to fold the whipped whites into the batter

    12. Add 1/3 of the whipped whites into the bowl

    13. With a wire whip, fold, by gently turning the whisk to incorporate the whites

    14.  Do NOT whisk ! Whisking would break the whipped whites

    15. Repeat twice with the remaining thirds of the whites

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    Mise en moule

    16. For the molds, I am using silicone molds, 2.75" (or 2 3/4" or 7 cm) in diameter. To purchase online, see HERE

    17. Pour one half of the batter in the muffin molds

    18. You may use a Pastry Bag, a spoon, or a measuring cup with spout

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    19. Pour the Raspberry Jam (½ Cup or 180 g). If you had placed it in the freezer (as I mentioned), the jam is easier to place, otherwise it may be too liquidy

    20. Pour the remaining batter to cover the jam. Make sure to stop before the top

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    Pistachios Bits

    21. You may add pistachio bits before baking. Pros: they will stick to the batter. Cons: They may overbake and get too dark. (I prefer adding those after baking).

    22. Mince Pistachios (½ Cup or 50 g) with a Cup Food Chopper (or with a knife)

    23. Sprinkle on the batter

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    Cooling down

    24.  Important : Cover with plastic wrap and place it in the refrigerator for at least 30 minutes. This step is important, as the batter continues to absorb the flour. As a result, the cakes will bake better, trust me.

    Lenôtre’s Pistachio Raspberry Cakes

    Baking

    25.  Bake in preheated oven at 320 °F / 160 °C for 20/30 minutes

    26.  To check whether the cakes are fully baked, put a knife into a cake and if it comes out clean they are cooked

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    Topping

    27. If you had decided to add the pistachio bits before baking, they may be too dark, and you may want to sprinkle some Icing Sugar

    Lenôtre’s Pistachio Raspberry Cakes

    28. If you had not added pistachio bits yet, you may want to add them now. With a pastry brush, brush the cakes with jam or syrup (this will be our glue)

    29. Then, cover with the chopped Pistachios (½ Cup or 50 g)

    Lenôtre’s Pistachio Raspberry Cakes Lenôtre’s Pistachio Raspberry Cakes

    30. You can top with the Raspberries (6)

    Result

    Place it in the refrigerator for at least 2 hours before serving

    This is torture...

    The only way to feel better is to bake these cakes and eat them... Bon appétit!

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
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