Save to Pinterest Elegant, bite-sized cakes inspired by French patisserie, featuring layers of almond sponge, pistachio cream, and citrus glaze—perfect for afternoon tea or festive occasions.
This recipe is a beloved classic in my family, always impressing guests with its delicate flavors and beautiful presentation.
Ingredients
- Almond Sponge: 120 g unsalted butter softened, 120 g granulated sugar, 3 large eggs, 120 g almond flour, 40 g all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1 tsp pure vanilla extract
- Pistachio Cream: 100 g pistachio paste, 80 g unsalted butter softened, 80 g powdered sugar, 2 tbsp heavy cream
- Citrus Glaze: 200 g powdered sugar, 2–3 tbsp lemon juice, 1 tsp finely grated lime zest, Green food coloring (optional)
- Decoration: 25 g chopped pistachios, Edible gold leaf or gold sprinkles (optional)
Instructions
- Step 1:
- Preheat oven to 175°C (350°F). Line a 20x30 cm (8x12 in) baking pan with parchment paper.
- Step 2:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
- Step 3:
- Sift together almond flour, all-purpose flour, baking powder, and salt. Fold into the butter mixture until just combined.
- Step 4:
- Spread batter evenly in the prepared pan. Bake for 20–25 minutes, until golden and a toothpick comes out clean. Cool completely.
- Step 5:
- For the pistachio cream, beat pistachio paste and softened butter until smooth. Add powdered sugar and heavy cream; beat until light and spreadable.
- Step 6:
- Remove sponge from pan and cut into two equal layers. Spread pistachio cream over the bottom layer, then top with the second layer. Gently press together.
- Step 7:
- Cut stacked cake into 24 neat squares (about 3x3 cm).
- Step 8:
- For the glaze, whisk powdered sugar with lemon juice and lime zest until smooth and thick but pourable. Tint with green food coloring if desired.
- Step 9:
- Place petits fours on a wire rack over a tray. Spoon or pour glaze over each square; let excess drip off. Garnish with chopped pistachios and gold leaf or sprinkles before the glaze sets.
- Step 10:
- Allow glaze to set for 30 minutes before serving.
Save to Pinterest This recipe brings the family together, especially during holiday gatherings when everyone enjoys these delicate petits fours alongside tea.
Required Tools
Electric mixer, Mixing bowls, 20x30 cm baking pan, Parchment paper, Wire rack, Offset spatula, Sharp knife
Allergen Information
Contains: Egg, dairy (butter, cream), tree nuts (almond, pistachio), gluten (wheat flour). Pistachio paste and almond flour may contain cross-contaminants check labels if allergies are a concern.
Nutritional Information
Calories: 160, Total Fat: 9 g, Carbohydrates: 17 g, Protein: 3 g (per petit four)
Save to Pinterest This refined dessert is perfect for special occasions and guaranteed to delight your guests.
Common Recipe Questions
- → What is the texture of the almond sponge?
The almond sponge is moist and tender with a light crumb, providing a delicate base for the rich pistachio cream.
- → How is the pistachio cream prepared?
The pistachio cream combines pistachio paste, softened butter, powdered sugar, and heavy cream beaten until smooth and spreadable.
- → What gives the glaze its citrus flavor?
The glaze is made with powdered sugar, fresh lemon juice, and finely grated lime zest for a bright, tangy finish.
- → Can the glaze be colored naturally?
Yes, green food coloring is optional and used to enhance the glaze's appearance, but it can be omitted for a natural look.
- → How should these treats be stored?
Store them in an airtight container at room temperature for up to three days to maintain freshness and texture.
- → Are there allergen concerns to note?
These treats contain eggs, dairy, tree nuts, and gluten; substitutions may be needed for specific allergies.