Pistachio Caramel Cake

A meeting of pistachio and caramel: a sponge flavoured with Antep pistachio, salted caramel sauce and pistachio mascarpone cream. The cake is topped with liquid lightly salted caramel and finished with roasted pistachio crumble.

Flavour and layers

Each cake uses at least 120 grams of Antep pistachio. The caramel is made by caramelising sugar dry and binding it with cream and butter; it contains no glucose syrup. The crisp layer holds a salted pistachio biscuit.

Order and delivery

Orders are placed 72 hours ahead. If any of your guests has a pistachio allergy, please write it in the order note; this cake has no pistachio-free version, so we suggest a caramel almond version instead.

• 14 servings, 24 cm diameter
• Pistachio crumble and gold-leaf option
• Allergens: pistachio, milk, gluten, egg

Serving suggestion

The cake is more aromatic at room temperature; take it out 30–40 minutes before serving. Plain Turkish coffee or strong tea goes very well with it. Using a warmed knife for slicing lets the caramel layer be cut without breaking up.