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person 8 people
time 40 min


  • 250 g raspberries
  • 20 cl of liquid cream
  • 4 egg yolks
  • 100 g butter
  • 20 g for buttering the mould
  • 200 g flour
  • 120 g caster sugar
  • 50 g of almonds
  • 70 g of pistachio kernels
  • 1 tbs orange blossom water


  1. In a bowl, work the flour and diced butter to get a sandy mixture using your fingertips. Add 5 ml water, mix and shape into a ball. Flour and save in the fridge for 30 minutes.

  2. Grind 50g pistachios. In a bowl, mix the sugar and egg yolk until frothy. Add the ground almonds and pistachios, orange blossom water then add the cream.

  3. Preheat the oven to 180° (gas mark 6). Butter a cake pan and garnish with the dough. Pour the pistachio mixture and bake for 45 min. Allow to cool.

  4. Remove from mould and garnish with raspberries and pistachios. Serve immediately.

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