Serves 8

Ready in 1h+4h refrigerate

300 ml milk

220 ml fresh cream

4 egg yolks

150 grams granulated sugar

100 grams ground Bronte pistachios*

10 grams gelatine sheets

* Or full pistachios grounded with a grinder

Lower the gelatine sheets into a container filled wioth cold water.

Whisk the egg yolks with the sugar until light and fluffy.

In a casserole put the milk and the pistachios powder and bring to a boil.

Add the boiling milk and pistachio mixture to the egg yolks mixture. Mix well.

Put the casserole on heat again and stir constantly. Bring it to 70° C or untili the extremities of the cream are statring to make some small bubbles. Put away from fire.

Add the gelatine sheets softened to the hot mixture and melt down. Let cool down.

Once at room temperature, whip the cream until fluffly and firm.

Add gently the whipped cream to the mixture.

Pour into the tins (8 single tins or a big one).

Refrigerate for at least 4 hours.

To unmould, lower the bottom of the tin(s) into a container filled with hot water and turn the tins up-side down onto the plate(s). Cut the sticky part in order to detach them from the side of the tins.

250 gr burro / 250 gr butter

225 gr zucchero / 225 gr granulated sugar

Buccia grattugiata di 1 limone / grated lemon zest

2 cucchiai di acqua di fiori d’arancio / 2 tbs orange flowers water

4 uova / 4 eggs

100 gr farina di mandorle / 100 gr ground almonds


100 gr farina di pistacchi di bronte / 100 gr ground pistachios

2 cucchiai di farina / 2 tbs all-purpose flour


1 cucchiaino di lievito / 1 tbs baking powder

Copertura / Topping

70 gr pistacchi di bronte interi / 70 gr whole pistachios

70 gr zucchero / 70 gr granulated sugar


Buccia grattugiata di 1 limone / grated lemon zest of 1 lemon

Succo di un limone / 1 lemon squeezed

Scaldare il forno a 170° C

Preheat oven at 170° C

Montare il burro con lo zucchero finché non sarà spumoso.

Beat the butter with the sugar until fluffy.

Unire l’acqua di fiori d’arancio e la buccia di limone.

Add the orange flowear water and the lemon zest.

Unire le uova uno alla volta.

Add the eggs – one at a time.

Unire le farine e sbattere.

Add the flours and the baking powder and mix well.

Versare in uno stampo standard da plum-cake e cuocere in forno per 40 minuti (controllare la cottura con uno stuzzicadenti).

Pour into a standard plum-cake tin. Bake for 40 minutes (check doneness with a toothpick).

Per preparare la copertura fare sobbollire per circa 10 minuti tutti gli ingredienti in una piccola casseruola a fuoco medio-basso. Lasciare intiepidire e versare sulla torta.

To prepare the topping, let simmer for 10 minutes at medium low heat all ingredients. Cool down a little before pouring it over the cake.