The Pistachio Joconde is a modern twist on the classic Biscuit Joconde, a light, airy, and flexible French sponge cake. Almond meal is the differentiating ingredient in Biscuit Joconde and sometimes brown butter is added for extra depth. Its rich almond flavor and soft, pliable texture make it essential for iconic desserts like Opera Cake, Yule logs, and entremets. It is not just the almond meal sets Biscuit Joconde apart from other sponge cakes, it is also its versatility. Its elastic crumb allows it to be rolled or layered without cracking.
In this variation, ground pistachios replace almonds, which creates a beautiful pistachio flavor and a vibrant green color. This simply elevates the traditional joconde recipe to another level. The Pistachio Joconde still keeps the original cake’s pliability while offering a more aromatic twist. It pairs beautifully with mousses, creams, and fruit fillings, making it a favorite in modern French pastry.
By the way, Turkish pistachios -Antep Fıstığı- are truly the best in the world! Their name comes from the city of Gaziantep, where they originated, and the city’s rich culinary heritage has been recognized by UNESCO as a Creative City of Gastronomy. I brought a generous amount with me when I moved to Spain, so expect more pistachio-filled recipes that are perfect for any craving, such as Pistachio Praline, Pistachio Cremeux and Chocolate and Pistachio Tart.
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Pistachio Joconde
Course: DessertCuisine: FrenchDifficulty: Easy15
servings10
minutes7
minutesIngredients
Yield: 1 tray 40×30 cm or 2 x 26 cm diameter round cake pans
150 g whole eggs (~3 small eggs)
125 g ground pistachio
125 g icing sugar
30 g sifted all-purpose flour
20 g melted butter
90 g egg whites (~3 whites)
30 g granulated sugar
Directions
- Preheat the oven to 210°C.
- In a mixing bowl, combine whole eggs, pistachio, and icing sugar. Using a stand mixer or whisk, beat until the mixture is smooth, slightly thickened, and pale in color.
- Sift in the all-purpose flour and fold gently with a spatula until fully incorporated, preserving the air in the batter.
- Mix in the melted butter carefully until the batter is smooth.
- In a separate clean bowl, whip the egg whites until soft peaks form, then gradually add granulated sugar while continuing to whip to form glossy, medium peaks.
- Gently fold the meringue into the pistachio-egg batter in 3 additions. Use a spatula and a light folding motion to avoid deflating the mixture.
- Pour the batter into the prepared tray (or pans) and spread evenly to the edges with a spatula.
- Bake in the preheated oven for 5–7 minutes, until lightly golden, springy to the touch, and still flexible. Avoid overbaking, the sponge should remain soft and pliable.
- Remove from the oven, let cool slightly, and use immediately for layering, rolling, or cutting as needed in entremets, Opera cake, or other desserts.
Recipe Video
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