Pistachio Cake with Crème Anglaise

Ingredients

For the pistachio cake:

• 150g flour
• 100g pistachio powder (or finely ground pistachios)
• 120g sugar
• 100g melted butter
• 3 eggs
• 1 packet of baking powder
• 50ml milk
• A pinch of salt
• Some crushed pistachios (for decoration, optional)

For the crème anglaise:

• 500ml whole milk
• 4 egg yolks
• 100g sugar
• 1 vanilla bean (or 1 teaspoon vanilla extract)

Preparation

1. Prepare the pistachio cake

1. Preheat your oven to 180°C (350°F).
2. In a large bowl, beat the eggs with the sugar until the mixture becomes fluffy and pale.
3. Add the flour, pistachio powder, baking powder, and a pinch of salt. Mix well.
4. Stir in the melted butter and milk until the batter is smooth.
5. Pour the batter into a greased and floured loaf pan.
6. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool before removing it from the pan.

2. Prepare the crème anglaise

1. In a saucepan, heat the milk with the split vanilla bean (or vanilla extract) until it simmers. Remove from heat and let it steep.
2. Meanwhile, in a bowl, whisk the egg yolks with the sugar until the mixture turns pale.
3. Remove the vanilla bean from the milk, then slowly pour the warm milk over the egg yolk mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over low heat, stirring continuously with a wooden spoon. The custard is ready when it coats the back of the spoon (avoid bringing it to a boil).
5. Let the crème anglaise cool, covering it with plastic wrap directly on the surface to prevent a skin from forming.

3. To serve

1. Serve a slice of pistachio cake with a generous drizzle of crème anglaise.
2. Garnish with some crushed pistachios for an elegant, crunchy touch.

Tips:

• You can make the cake ahead of time and store it. The crème anglaise can also be prepared the day before.
• For a contrasting flavor, add some fresh berries or a chocolate sauce as a side.