Griotte Pistache

An almond sponge cake soaked in cherry syrup, with pistachio Bavarian and cherries

150 g butter
100 g sugar
24 g honey
3 eggs
30 g milk
160 g flour
40 g almond flour
7 g baking powder
45 g  pistache cream (you can make it or, if available where you live buy Hédiard or G.Detout)
225 g cherry
10 g kirsch

Mix the melted butter (at room temperature), sugar, pistache cream and honey. Then add the almond flour, flour and baking powder. Add the milk and slowly add the beaten eggs. Add the kirsch and the cherries.
The batter must be smooth and free of lumps. Keep for one night in the refrigerator.
Next day: heat the oven for 15 minutes between 200 or 220°C- then reduce to 160 °C and bake the molds for approximately 30 min.
Remove from molds when cold and, if you want to, sprinkle with a bit of kirsch.


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