Pin Elegant, bite-sized cakes inspired by French patisserie, featuring layers of almond sponge, pistachio cream, and citrus glaze—perfect for afternoon tea or festive occasions.
This is a cherished recipe that reminds me of festive gatherings with family and friends enjoying delicate sweets and warm conversations.
Ingredients
- Almond Sponge: 120 g unsalted butter softened 120 g granulated sugar 3 large eggs 120 g almond flour 40 g all-purpose flour 1 tsp baking powder 1/4 tsp salt 1 tsp pure vanilla extract
- Pistachio Cream: 100 g pistachio paste 80 g unsalted butter softened 80 g powdered sugar 2 tbsp heavy cream
- Citrus Glaze: 200 g powdered sugar 2 3 tbsp lemon juice 1 tsp finely grated lime zest Green food coloring (optional)
- Decoration: 25 g chopped pistachios Edible gold leaf or gold sprinkles (optional)
Instructions
- Step 1:
- Preheat oven to 175°C (350°F). Line a 20x30 cm (8x12 in) baking pan with parchment paper.
- Step 2:
- In a large bowl cream butter and sugar until light and fluffy. Beat in eggs one at a time then vanilla.
- Step 3:
- Sift together almond flour all-purpose flour baking powder and salt. Fold into the butter mixture until just combined.
- Step 4:
- Spread batter evenly in the prepared pan. Bake for 20 25 minutes until golden and a toothpick comes out clean. Cool completely.
- Step 5:
- For the pistachio cream beat pistachio paste and softened butter until smooth. Add powdered sugar and heavy cream beat until light and spreadable.
- Step 6:
- Remove sponge from pan and cut into two equal layers. Spread pistachio cream over the bottom layer then top with the second layer. Gently press together.
- Step 7:
- Cut stacked cake into 24 neat squares (about 3x3 cm).
- Step 8:
- For the glaze whisk powdered sugar with lemon juice and lime zest until smooth and thick but pourable. Tint with green food coloring if desired.
- Step 9:
- Place petits fours on a wire rack over a tray. Spoon or pour glaze over each square let excess drip off. Garnish with chopped pistachios and gold leaf or sprinkles before the glaze sets.
- Step 10:
- Allow glaze to set for 30 minutes before serving.
Pin This recipe always brings our family together, sharing warm moments accompanied by fragrant tea and sweet petits fours.
Notes
Store in an airtight container for up to 3 days.
Required Tools
Electric mixer Mixing bowls 20x30 cm baking pan Parchment paper Wire rack Offset spatula Sharp knife
Allergen Information
Contains Egg dairy (butter cream) tree nuts (almond pistachio) gluten (wheat flour) Pistachio paste and almond flour may contain cross-contaminants check labels if allergies are a concern.
Pin A refined treat that delights both the eyes and palate perfect for celebrations or a special afternoon indulgence.
Recipe Q&A
- → What type of flour is used in the sponge?
The almond sponge incorporates almond flour blended with all-purpose flour, providing a tender yet sturdy texture.
- → How is the pistachio cream prepared?
It's made by blending pistachio paste with softened butter, powdered sugar, and heavy cream until smooth and spreadable.
- → Can the glaze be tinted?
Yes, a small amount of green food coloring may be added to the citrus glaze for an elegant finish.
- → What tools are needed for baking?
You will need an electric mixer, baking pan lined with parchment, and a wire rack for glazing.
- → Are there any allergen concerns?
This dish contains egg, dairy, tree nuts like almond and pistachio, and gluten from wheat flour.