Almond Pistachio Nougat Cake



Almond Pistachio Nougat Cake
Since I live in Chicago, we are currently in deep freeze. There is snow everywhere on the ground. Once you spend few winters with the snow, you actually start liking the snow and change of seasons. Or is it just my opinion? well.
I wanted to work on a recipe that looks snowy (read dreamy) so I was looking up a Nougat recipe. If you have seen pictures of white Nougat you know what I mean. Nougat is a type of candy. It has been around in Italy since 15th Century and many versions of it have evolved depending on the region.

However things didn’t go quite well and I ended up with a new recipe called Nougat Cake. It does taste delicious though so definitely give it a try.

1 1/2 cups All Purpose Flour
1 1/2 cups slivered Almonds
1 cup broken up Walnuts
3/4 cup unsalted shelled Pistachios
1/4 cup Cornstarch
1 2/3 cups plus 1 tablespoon granulated Sugar
3/4 cup Honey
1 3/4 cups Water
2 large Egg whites
Pinch of Salt
2 Tbsp Orange Blossom Water ( Reduce quantity if you feel the taste is too overwhelming for you)

Preheat the oven to 200°. Spread the almonds and pistachios on a large baking sheet and keep warm in the oven. Line a square or Rectangle baking pan with parchment paper, allowing the paper to hang over on two opposite sides or Oil and Flour the pan as you usually do for a cake.

In a medium saucepan, combine the 1 2/3 cups of granulated sugar with 1/4 cup of the honey and the water and bring to a boil. Boil for about 10 minutes. Also, separately, bring the remaining 1/2 cup of honey to a boil in a small saucepan. Keep simmering for about 3 to 4 minutes.

Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt. Add the remaining 1 tablespoon of granulated sugar; beat until combined.
Add the pure honey to egg white mixture in a steady stream while still beating at medium to medium high speed. Once the sugar and honey mixture has boiled for about 10 minutes, add that to the egg whites mixture as well in a steady stream. Beat for 3-4 minutes and stir in nuts and Orange blossom water. Mix until well combined. Add Cornstarch and mix for a minute.
Move the oven temperature to 350.
Take the mixture out in another pan and add the Flour. Mix and pour in the baking pan. If you like you can add the flour when the mixture is still in the stand mixer, I just found it easier to take it out first before adding the flour.

Bake at 350 for 25 minutes or more if needed.
Hope you like it.

Recipe inspiration : Almond Pistachio Nougat by Didier Murat and Julianne Jones


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