Ingredients
Serves 10-12
For the pistachio cake layers
225g shelled pistachio nuts
2 ⅓ cups plain flour
2 teaspoons baking powder
½ teaspoon bi carb of soda
180g unsalted butter, at room temperature
1 ¾ cups caster sugar
5 egg whites, at room temperature
2 teaspoons vanilla bean paste
1 ½ cups buttermilk
For the syrup
1 cup water
1 cup white sugar
For the Fillo Pastry layers
375g Antoniou Fillo Pastry
100g unsalted butter, melted and clarified
100g pistachio nuts, roughly chopped
For the pistachio buttercream
150g shelled unsalted pistachio nuts
2 Tbsp thickened cream
350g unsalted butter, at room temperature
2 teaspoon vanilla bean paste
2 cups icing sugar
To decorate
6 fresh figs, cut into halves
20g Pistachio nuts, chopped finely
Crema di pistacchio, optional
Recipe tips
All of the elements can be made ahead. The Pastry layers can be made up to two days ahead and stored uncovered, at room temperature. The buttercream can be made up to two days ahead and stored in an airtight container in the fridge. When ready to use it, remove it from the fridge for an hour and beat in a mixer for a minute. The cake layers can be made up to two weeks ahead and stored wrapped in cling wrap in the freezer.
Crema di pistachhio is available from gourmet food stores or online. You can also make your own, here is a recipe suggestion.
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
To make the pistachio cake layers
Preheat the oven to 180 degrees Celsius. Grease and line three 20cm cake tins with baking paper.
Place the pistachio nuts in a food processor and grind until very fine. Transfer to a bowl. Sift flour, baking powder and bi carb of soda into the same bowl. Mix ingredients to combine.
Cream the butter and caster sugar using a mixer on medium speed until it turns light and fluffy, approximately 3-5 minuets. Add the egg whites and mix for a further two minutes. Add the vanilla and buttermilk and mix for a further two minutes. At this stage, the mixture will appear curdled - don’t worry, this is normal! Reduce the speed to low and gradually add the pistachio and flour mixture, half a cup at a time.
Divide the batter evenly between the three cake tins. Bake for 25 minutes or until a skewer comes out clean. Remove from the oven and allow the cakes to cool completely in their tins. Remove the cakes from their tins. If the cakes have created a domed top, slice the tops off to create a flat layer. Set aside.
To make the syrup
Place the water and sugar in a small saucepan and bring to the boil. Reduce heat and allow the syrup to simmer for 5 minutes. Remove from the heat and allow to cool.
To make the Fillo layers
Increase the oven temperature to 200 degrees Celsius.
Lay one sheet of Filo Pastry on a clean bench. Brush with melted butter. Lay another sheet of Pastry on top and brush with butter. Sprinkle 3-4 tablespoons of the pistachio nuts evenly over the Pastry. Repeat this process two more times. Place one sheet of Fillo Pastry on top of the stack, butter it, and place another sheet on top (but do not butter it), now using 8 sheets in total. Place a 20cm round cake tin base onto the Fillo Pastry and use it as a template to cut a round circle. Ensure you use a sharp knife so that you can cut all the way through the Fillo Pastry stack. Transfer the round cut out to a baking tray. Brush with butter, and using a sharp knife, cut little slits into the layer. Repeat this process to create another round stack. Bake in the oven for 18 minutes, or until the Pastry is golden.
Remove the tray from the oven and immediately pour the cooled syrup over the layers. Allow to cool completely.
The uncut Pastry in the stack can be used to create Fillo Pastry shards or other desserts.
To make the pistachio buttercream
Place the shelled pistachios in a food processor and grind until very fine. Add the thickened cream and mix until a thick paste forms. Set aside.
Place the butter in the bowl of a stand mixer and beat for 10 minutes on medium speed, until the butter is fluffy and lightens in colour. Add the pistachio mix and the vanilla bean paste and mix until well combined.
Add the icing sugar and mix on low speed until the sugar has incorporated, then mix on high speed for 3 minutes until the icing is light and fluffy.
To assemble
Place one cake layer on your serving plate. Spread with a generous amount of buttercream and drizzle with a generous amount of crema di pistacchio (if using). Position one Fillo Layer on top. Repeat stacking with remaining cake layers, Fillo layers and buttercream. Place remaining buttercream in a piping bag and pipe large dollops on top of the cake. Top with crema di pistacchio, fresh figs and chopped pistachio nuts.
How to make a Pistachio and Fig Fillo Cake