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Pistachio Torte with Raspberry Jam
Created by: Howcan Team
Ingredients
- 1 cup shelled pistachios
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a food processor, pulse 1 cup of shelled pistachios until finely ground.
- In a large bowl, combine the ground pistachios, 1 cup of all-purpose flour, and 1/2 teaspoon of salt.
- In another bowl, cream 1/2 cup of softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in 4 eggs, one at a time, then stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract.
- Gradually mix in the dry ingredients until well combined.
- Pour half of the batter into the prepared cake pan and spread it evenly.
- Spoon 1/2 cup of raspberry jam over the batter, leaving a small border around the edge.
- Carefully spread the remaining batter over the raspberry jam layer.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the torte to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before serving. Enjoy!
The history of the Pistachio Torte with a layer of raspberry jam is a delightful tale of culinary fusion. This delectable dessert originated in the heart of Europe, where the rich, nutty flavor of pistachios met the sweet, tangy allure of raspberry jam. Renowned chefs in Vienna and Budapest are credited with perfecting this indulgent treat, infusing it with their signature flair for decadent pastries. Today, the best version of this dish can be savored in quaint European cafes, where the balance of pistachio and raspberry creates a symphony of flavors. The key to mastering this dessert lies in the quality of pistachios and the artful layering of raspberry jam, ensuring a harmonious marriage of textures and tastes. For a twist, some chefs incorporate a hint of lemon zest or a splash of liqueur to elevate the experience. Whether enjoyed in a charming European bistro or crafted at home, the Pistachio Torte with a layer of raspberry jam is a timeless indulgence that captivates the senses.
70 min
8
380 calories
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