Lenôtre’s Pistachio Raspberry Cakes
2019-07-29



- This Recipe
- Chef: Lenôtre
- Cuisine: French Cuisine
- Course: Dessert, Cookies
- Difficulty: Intermediate
- Category: Course
- Servings: 6
- Preparation Time: 30 Minutes
- Cooking Time: 20 Minutes
- Readiness Time: 2 H
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Monday July 29, 2019
- Comments : No Comment
-
Languages :
English |
Français
- Ingredients
- Raspberry jam, Raspberries, Pistachio paste, Pistachios,
- Staples
- Pays Basque, Saint-Jean De Luz
- Print This Recipe
-
   Print

Delicious Lenôtre’s Pistachio and Raspberry Cakes Don't forget to share your photos once you tried this recipe! HERE |

About this recipeOne 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 |
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![]() | To see my post about Saint-Jean de Luz, click HERE |
And I am showing you here an excellent and tasty little cake, the "Moelleux", a pistachio cake with a raspberry jam insert |
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Don't thank me for it. Instead, thank Lenôtre, the pastry star of this recipe! |
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![]() | Source of the recipeThis is a recipe that I found in Lenôtre's book "Petit Pastries for Tea Time"To purchase online, see HERE |
Modifications to the original recipeI modified a few things...
|
Ingredients
![]() | For 6 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter |
For 8 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter |
For 10 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter |
For 12 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter |
You will need...
Steps
The Raspberry Filling |
1. Mix the
2.
Place in the freezer
3.
Wait for
Raspberry Jam
(½ Cup or 180 g) in a Cup Food Chopper or with an immersion blender2.

3.

1 hour
at leastThe Batter |
4.
Dice the
5. In a large mixing bowl, mix with a spatula the
6. Add in (but do not whisk them) the

Butter
(4 Tablespoons or 50 g) and let soften at room temperature for1 hour
5. In a large mixing bowl, mix with a spatula the
Butter
(4 Tablespoons or 50 g) and thePistachio Paste
(⅓ Cup or 70 g)6. Add in (but do not whisk them) the
Egg Whites
(½ Cup or 120 g) and mixThe Pistachio Paste |
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
I am showing you a few recipes HERE
All recipes of Pistachio Pastes![]() ![]() ![]() All the Recipes of Pistachio Pastes are HERE |
The Whipped Egg whites |
Folding the whites |
11. We now need to fold the
12. Add 1/3 of the
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
whipped whites
into the batter12. Add 1/3 of the
whipped whites
into the bowl13. With a wire whip, fold, by gently turning the whisk to incorporate the whites
14.

15. Repeat twice with the remaining thirds of the whites
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
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
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
23. Sprinkle on the batter
22. Mince
Pistachios
(½ Cup or 50 g) with a Cup Food Chopper (or with a knife)23. Sprinkle on the batter
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.Baking |
25.
Bake in preheated oven at 320 °F / 160 °C for
26.
To check whether the cakes are fully baked, put a knife into a cake and if it comes out clean they are cooked

20/30 minutes
26.

Topping |
30. You can top with the
Raspberries
(6)The result and the pix
Share Your Photos
Cooking with the same Chef ?
All recipes of Lenôtre |
Cooking with the same ingredients ?
What else to cook with Raspberries |
What else to cook with Pistachio paste |
What else to cook with Pistachios |
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½ Cup Raspberry Jam (180 g)
½ Cup Icing Sugar (90 g)
¾ Cup Almond Flour (70 g)
⅓ Cup Flour (50 g)
½ teaspoon Baking Powder (1 g)
4 Tablespoons Butter (50 g)
⅓ Cup Pistachio Paste (70 g)
½ Cup Egg Whites (120 g)
4 Tablespoons Egg Whites (60 g)
2 Tablespoons Sugar (30 g)
½ Cup Pistachios (50 g)
6 Raspberries
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