This rich, nutty, dreamily moist Parmesan Pistachio Cake is easy to make, can and should be made in advance, and travels well, making it perfect for brunch, potlucks, and picnics.
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I find very few cakes more satisfying to eat than hearty, nut-based cakes. You might be familiar with Torta di Mandorla, or Italian almond tart: its texture is a bit tighter than your usual sponge cake, yet fluffy, dreamily moist, and so, so flavorful. Nut-based cakes can look humble, and indeed they aren’t fussy: they’re easy to make, can be made in advance (and in fact, they should be!), travel well, and don’t need much adornment. They’re the kind of cakes that stand proud on their own. Simply dust the top with some powdered sugar and let the flavors speak for themselves.
I’ve made my share of almond cakes over the years, but after visiting Sicily a few years ago, I started substituting my favorite nut—pistachio—in the cake. Not only did it make the cake visually striking, but the soft flavor of pistachios combined with lemon zest developed a delightful, complex flavor over days. This Parmesan Pistachio Cake is a treat to keep under a cloche on the countertop for everyone to grab a slice at will. It’s great for dessert, but also for breakfast and brunch. And perfect for picnics!
You might be intrigued by the mention of “parmesan” in the recipe title. Let me explain: the pastry chef of my favorite Quebec City restaurant, Battuto, likes to play with Parmigiano-Reggiano in desserts. At Battuto, desserts sometimes come with a fresh, cloud-like grating of the sharp Italian cheese, adding an irresistible savory note to the dish. I was surprised when I saw it the first time, yet I “got it” right away. In fact, I wish I’d thought of using Parmigiano-Reggiano in desserts myself! Many pastry chefs love to walk the fine line between sweet and savory, and this is often what makes their desserts so appealing and distinct from homemade desserts, in my opinion.
But there’s no reason why a homemade dessert can’t taste as sophisticated and complex as a restaurant dessert does, and so I started playing with that Parmigiano-Reggiano-sweet flavor combination immediately after first tasting it. I love when a trick from a professional chef can be so easily emulated at home: it doesn’t make your life in the kitchen any harder, yet produces an incredibly interesting result. Not to mention using parmesan in your dessert is a sure-fire conversation starter!
In this Parmesan Pistachio Cake, Parmigiano-Reggiano replaces the usual pinch of salt and adds a subtle nutty kick that beautifully underlines the pistachio-lemon combination.
You can certainly serve this cake on its own, but the addition of quickly stewed, basil-infused apricots is a lovely addition when the fruits are in season. When boiled quickly in a sugar syrup, the apricots keep their shape but soften to the spoon-tender stage. They also release some of their juice into the syrup, which the Parmesan Pistachio Cake will soak up delightfully.
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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Author: Marie Asselin
Made this yesterday (the same day I saw it on Tastespotting), let it sit overnight, and tried it this morning. What a great breakfast pastry! This is one of the most unusual cakes I’ve ever made in terms of ingredients, yet it’s actually quite similar to a homey cornbread. Thanks for this recipe!
I’m happy you liked it! Did you make it with gruyère? I love it for breakfast too, much more elegant than my usual PB toast :)
I followed the recipe to the letter (including the gruyère), and it turned out great. The texture was really interesting, and I think the cheese contributed to that. The cheese flavor was very subtle, as well.
Oooh, another cheese region to dream about and (one day) discover! I love sweet and savory, so this cake is going on my “to make” list.
I think you would love the gourmand side of Quebec, there’s lots to discover! Now that you’ll be living States side again, maybe you could come up to Montreal & Quebec City for a little vacation – I’d gladly show you around! :)
J’adore le Tomme des demoiselles. J’en mets partout. Sur mon blogue, j’y consacre justement un billet et une recette. Fière de manger des Fromages d’ici! :) Et cette recette est clairement à essayer!
C’est la première fois que j’y goûte et je suis tombée sous le charme, exactement dans le genre de mes fromages favoris! Ce gâteau est fantastique, mais je viens aussi d’aller voir ta salade et je suis convaincue, je la fais ce weekend :)