Liqueur cake

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Today I want to share a recipe for a light and airy cake that you can flavour any way you like. This time we'll prepare a liqueur cake that, in this particular example, will delight us with pleasant pistachio notes.


The cake comes out incredibly fluffy, moist and light as a cloud, and the pistachio flavour is present in all of its parts. Liqueur brings a subtle aroma to the cake - it will fill your kitchen and make you reach for the next slice. Pistachios provide a fantastic counterpoint to the fluffy texture, while thick, soft glaze covers everything like a sweet, nutty blanket.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (baking tin with a chimney, 22 cm in diameter)

  • 150 g (~1 cup) wheat flour
  • 100 g (~2/3 cup) cornstarch
  • 1.5 tsp baking powder
  • 4 large eggs
  • 200 g (~1 cup) sugar
  • 1 tbsp vanilla sugar
  • 200 ml pistachio liqueur
  • 200 ml vegetable oil
  • 100 g pistachios 

Decoration

  • 100 g white chocolate
  • 50 g pistachio paste
  • 75 ml whipping cream
  • 30 g pistachios

Method

  1. Sift 150 g wheat flour, 100 g cornstarch and 1.5 tsp baking powder through a fine sieve to remove any lumps. Stir through the dry ingredients shortly with a whisk, only until they get evenly distributed, and set them aside for a moment.
  2. Pour 4 large eggs into a separate, large bowl. Add 200 g fine white sugar and 1 tbsp vanilla sugar. Beat the contents of the bowl with an electric mixer until light and fluffy, and until sugar dissolves completely. I recommend starting at low mixer speed and turning it up gradually as eggs increase in volume. 
  3. Once you've got the right texture add 200 ml liqueur to the batter. Do it slowly, in a thin trickle, while continuing to mix the batter at medium-high speed. Take your time with the liqueur. If you add alcohol too quickly, or too much of it at once, it can curdle your batter.
  4. Add 200 ml vegetable oil in the same way: slowly, in a thin trickle, while mixing the batter at medium-high speed. This way the batter should become uniform, lightly shiny and emulsified. Once you've added all of oil continue mixing for 30 seconds, ensuring everything combined nicely.
  5. Add dry ingredients to the batter. Do it slowly, a few tablespoons at a time, and incorporate flour into the batter with a silicone spatula. Using a spatula will make it much harder to overmix the cake or remove too much air, and our cake will remain light and fluffy.
  6. Finally, add 10 g finely chopped pistachios to the batter and mix them in shortly with a silicona spatula. 
  7. Pour the batter into a greased baking tin with a chimney covered in breadcrumbs, 22 cm in diameter. 
  8. Bake the cake in an oven preheated to 180 deg C, no fan, for around 50 minutes, until a wooden skewer inserted into the thickest part of the cake comes out clean. If the top of the cake browns too quickly, cover it with a piece of baking paper. After 50 minutes take the cake out of the oven and set aside, still in the tin, for 15 minutes, to cool slightly. Take the cake out of the tin next and cool it completely. 
  9. Kiedy babka przestygnie, przygotuj dekorację. Do niewielkiej miski przełóż 100 g drobno posiekanej białej czekolady i dodaj do niej 75 g śmietanki kremówki. Naczynie ze składnikami polewy wstaw do mikrofali na 20 sekund, po czym wyjmij je, krótko przemieszaj jego zawartość i odstaw do mikrofali na kolejne 20 sekund. Kroki te powtarzaj do całkowitego rozpuszczenia czekolady i uzyskania gładkiego płynu. Kiedy tak się stanie, dodaj 50 g pasty pistacjowej i krótko wymieszaj do uzyskania gęstej, ale nadal płynnej polewy. 
  10. Once the cake is cool, prepare decoration. Put 100 g white chocolate into a small bowl and add 75 g whipping cream. Put the bowl into a microwave for around 20 seconds, take it out, stir through its contents and return it into the microwave for another 20 seconds. Repeat the steps until chocolate melts and smooth mixture forms. Add 50 g pistachio paste and stir shortly to get a thick, but still fluid glaze.
  11. Pour glaze on top of cool cake. Scatter some roughly chopped pistachios on top and set the cake aside for about one hour for glaze to set.
  12. Enjoy!

Approximate nutritional value 

100 g

  • 478 kcal
  • Carbs: 40 g 
  • Fat: 28 g
  • Protein: 7 g
  • Fibre: 2 g

1 slice (recipe makes 16 slices)

  • 392 kcal
  • Carbs: 32 g 
  • Fat: 23 g
  • Protein: 6 g
  • Fibre: 1 g

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