Pistachio Torta

After trying a phenominal pistachio torta on a recent Viking Ocean Cruise, we just had to post the recipe
Staff Writer

Italy is the world’s seventh largest producer of pistachios, primarily grown in Sicily where the trees flourish in the volcanic soil near Mt. Etna. Most of Sicily's pistachio production is now used either in pistachio ice cream or in pastries. This moist and flavorful cake is incredibly fragrant thanks to the frothy orange blossom whipped crème fraîche that matches perfectly with the distinctive panache of pistachio.

This recipe is courtesy of Viking Ocean Cruises.

6
Servings
380
Calories Per Serving
Deliver Ingredients

Ingredients

For the torta

  • 1/3 Cup all-purpose flour, plus extra for dusting
  • 1/2 Teaspoon baking powder
  • Pinch of salt
  • 3/4 Cups pistachio paste
  • 1/4 Cup granulated sugar
  • 4 Ounces unsalted butter, room temperature
  • 2 Tablespoons honey
  • 3 Large eggs
  • 2 Tablespoons Amaretto liqueur
  • 1/2 Cup toasted pistachios, shelled and chopped
  • Confectioners sugar as needed

For the orange-blossom water whipped panna acida

  • 8 Ounces crème fraîche
  • 1 Teaspoon orange blossom water, or to taste

For the honeyed oranges

  • 2 Tablespoons unsalted butter
  • 1 Tablespoon granulated sugar
  • 3 Oranges, peeled and cut into ¼-inch rounds
  • 1/3 Cup honey
  • Pinch of salt

Directions

For the torta

Preheat oven to 350 degrees F.

Grease an 8-inch springform pan and line bottom with a piece of parchment cut to same size. Grease parchment and dust entire inside of pan with flour, tapping out excess.

In a separate bowl whisk together flour, baking powder, and salt, and reserve.

Place pistachio paste and granulated sugar into bowl of an electric mixer fitted with paddle attachment. Mix on low speed until paste is broken up and sugar is well combined.

Then add butter and increase the speed to medium. Beat until light and fluffy, approximately 3-5 minutes, then drizzle in honey.

Add eggs one at a time, beating each one until completely combined before incorporating next. Pour in Amaretto.

Add flour mixture and beat only until it is just combined.

Pour batter into the prepared springform pan and smooth the top with a spatula.

Place in oven and bake for 25 minutes. When the cake is ready remove from oven, pop latch on side of pan and remove ring.

Allow cake to cool completely. 

For the orange-blossom water whipped panna acida

In a clean bowl, whisk together crème fraîche and orange blossom water. Continue whisking until crème fraîche just begins to get stiff.

Refrigerate until needed. 

For the honeyed oranges

Melt butter and sugar in a frying pan over medium heat until butter begins to foam and brown slightly.

Add orange rounds and cook for about 1 minute or until edges begin to just caramelize.

Add honey and pinch of salt, swirling pan.

Remove from pan and serve immediately, or allow to cool to room temperature before serving.

Top cake with the chopped pistachios and dust with powdered sugar.

Serve with the orange blossom water whipped panna acida and the honeyed oranges. 

Nutritional Facts

Total Fat
10g
14%
Sugar
15g
17%
Saturated Fat
3g
13%
Cholesterol
5mg
2%
Carbohydrate, by difference
62g
48%
Protein
11g
24%
Vitamin A, RAE
13µg
2%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
218mg
22%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
86µg
22%
Iron, Fe
3mg
17%
Magnesium, Mg
52mg
16%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
183mg
26%
Riboflavin
1mg
91%
Selenium, Se
7µg
13%
Sodium, Na
327mg
22%
Thiamin
1mg
91%
Water
22g
1%
Zinc, Zn
2mg
25%

Pistachio Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Pistachio Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.