Pistachio Torta, compliments of Viking Cruises!

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This recipe for PISTACHIO TORTA is compliments of Viking Cruises! Enjoy!


Italy is the world’s seventh largest producer of pistachios, primarily grown in Sicily where the trees flourish in the volcanic soil near Mt. Etna. Most of Sicily’s pistachio production is now used either in pistachio ice cream or in pastries. This moist and flavorful cake is incredibly fragrant thanks to the frothy orange blossom whipped crème fraiche that matches perfectly with the distinctive panache of pistachio.



  • 1/3 C all-purpose flour, additional for dusting
  • 1/2 tsp baking powder
  • Pinch of salt
  • 7 oz (approximately 3/4 C) pistachio paste
  • 1/4 C granulated sugar
  • 4 oz unsalted butter, room temperature
  • 2 T honey
  • 3 lg eggs
  • 2 T Amaretto liqueur
  • 1/2 C toasted pistachios, shelled & chopped
  • Confectioner’s sugar as needed


  • 8 oz crème fraiche
  • 1 tsp orange blossom water, or to taste


  • 2 T unsalted butter
  • 1 T granulated sugar
  • 3 oranges, peeled and cut into 1/4 inch rounds
  • 1/3 C honey
  • Pinch of salt


Preheat oven to 350°F (177°C). Grease an 8-inch springform pan and line bottom with a piece of parchment cut to same size. Grease parchment and dust entire inside of pan with flour, tapping out excess. In a separate bowl whisk together flour, baking powder, salt and reserve. Place pistachio paste and granulated sugar to bowl of an electric mixer fitted with paddle attachment. Mix on low speed until paste is broken up and sugar is well combined. Then add butter and increase the speed to medium. Beat until light and fluffy, approximately 3-5 minutes, then drizzle in honey. Add eggs one at a time, beating each one until completely combined before incorporating next. Pour in Amaretto. Add flour mixture and beat only until it is just combined. Pour batter into the prepared springform pan and smooth the top with a spatula. Place in oven and bake for 25 minutes. When the cake is ready remove from oven, pop latch on side of pan and remove ring. Allow cake to cool completely.


In a clean bowl, whisk together crème fraiche and orange blossom water. Continue whisking until crème fraiche just begins to get stiff. Refrigerate until needed.


Melt butter and sugar in a frying pan over medium heat until butter begins to foam and brown slightly. Add orange rounds and cook for about 1 minute or until edges begin to just caramelize. Add honey and pinch of salt, swirling pan. Remove from pan and serve immediately, or allow to cool to room temperature before serving. Top cake with the chopped pistachios and dust with powdered sugar. Serve with the orange-blossom water whipped panna acida and the honeyed oranges.

Makes 6-8 servings.

Image courtesy of Viking Cruises

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