Pistachio Orange Torte
Original High-Volume Yield % Bakers %
Butter, unsalted 250 g 2500 g 20.83 % 56.82 %
Sugar, granulated 220 g 2200 g 18.33 % 50.00 %
Eggs, whole 90 g 900 g 7.50 % 20.45 %
Orange, zest 20 g 200 g 1.67 % 4.55 %
Comment: One large orange equals about 20 g of zest
Flour, All-purpose 125 g 1250 g 10.42 % 28.41 %
Salt 5 g 50 g 0.42 % 1.14 %
Baking powder 5 g 50 g 0.42 % 1.14 %
Flour, pistachio 315 g 3150 g 26.25 % 71.59 %
Sugar, powdered 120 g 1200 g 10.00 % 27.27 %
Egg, whites 35 g/ml 350 g/ml 2.92 % 7.95 %
Comment: One large egg yields 35 g/ml of egg white
Lemon, juice 15 g 150 g 1.25 % 3.41 %
Total 1200 g 12000 g 100.00 % 273.73 %
Preheat oven to 190⁰C. Butter and flour one 23 cm silicon cake mold. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar, add the egg and beat until the texture is smooth, creamy and uniform, about 2-3 mins. Stir in the orange zest.
Combine the pistachio flour, salt, baking soda and baking powder in a small bowl before adding to the batter. Continue mixing until well combined. Pour the batter into the prepared cake mold and smooth it over evenly with a pastry spatula. Place in the pre-heated oven to bake for approximately 60 minutes. Remove torte from the oven and allow to cool before un-molding it onto a cooling rack.
To glaze the torte, combine the powdered sugar, egg white and lemon juice in a small bowl, stirring vigorously until it achieves a creamy consistency. Pour the glaze all over the top of the cake (which is on the cooling rack, over the sheet pan to catch the dripping glaze). Refrigerate until the glaze sets.
Chef / Owner, Piperade and Bocadillos, Williams-Sonoma Catering, San Francisco, California
Co-owner, Clos Pissara Winery, Catalonia, Spain
Member, Maitre Cuisinier de France
Recipient of Chevalier du Merite Agricole