Save Elegant, bite-sized cakes inspired by French patisserie, featuring layers of almond sponge, pistachio cream, and citrus glaze—perfect for afternoon tea or festive occasions.
This recipe has become a family favorite at gatherings, impressing guests with its elegant appearance and delicious taste.
Ingredients
- Almond Sponge: 120 g unsalted butter, softened, 120 g granulated sugar, 3 large eggs, 120 g almond flour, 40 g all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1 tsp pure vanilla extract
- Pistachio Cream: 100 g pistachio paste, 80 g unsalted butter, softened, 80 g powdered sugar, 2 tbsp heavy cream
- Citrus Glaze: 200 g powdered sugar, 2 3 tbsp lemon juice, 1 tsp finely grated lime zest, Green food coloring (optional)
- Decoration: 25 g chopped pistachios, Edible gold leaf or gold sprinkles (optional)
Instructions
- Step 1:
- Preheat oven to 175°C (350°F). Line a 20x30 cm (8x12 in) baking pan with parchment paper.
- Step 2:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
- Step 3:
- Sift together almond flour, all-purpose flour, baking powder, and salt. Fold into the butter mixture until just combined.
- Step 4:
- Spread batter evenly in the prepared pan. Bake for 20 25 minutes, until golden and a toothpick comes out clean. Cool completely.
- Step 5:
- For the pistachio cream, beat pistachio paste and softened butter until smooth. Add powdered sugar and heavy cream beat until light and spreadable.
- Step 6:
- Remove sponge from pan and cut into two equal layers. Spread pistachio cream over the bottom layer, then top with the second layer. Gently press together.
- Step 7:
- Cut stacked cake into 24 neat squares (about 3x3 cm).
- Step 8:
- For the glaze, whisk powdered sugar with lemon juice and lime zest until smooth and thick but pourable. Tint with green food coloring if desired.
- Step 9:
- Place petits fours on a wire rack over a tray. Spoon or pour glaze over each square let excess drip off. Garnish with chopped pistachios and gold leaf or sprinkles before the glaze sets.
- Step 10:
- Allow glaze to set for 30 minutes before serving.
Save This recipe brings our family together every holiday season sharing both the baking process and the elegant results.
Notes
Pair with Earl Grey or jasmine tea for an elegant treat. Electric mixer and baking tools are essential for best results.
Required Tools
Electric mixer, mixing bowls, 20x30 cm baking pan, parchment paper, wire rack, offset spatula, sharp knife.
Nutritional Information
Per petit four: Calories 160, Total Fat 9 g, Carbohydrates 17 g, Protein 3 g.
Save Enjoy these elegant petits fours as a sophisticated dessert that’s surprisingly simple to prepare.
Cooking Questions
- → What type of flour is used in the almond sponge?
The almond sponge combines almond flour with all-purpose flour to create a tender yet structured base.
- → How is the pistachio cream prepared?
Pistachio paste is beaten with softened butter, powdered sugar, and heavy cream until smooth and spreadable.
- → What gives the glaze its citrus flavor?
The glaze is made with powdered sugar, fresh lemon juice, and finely grated lime zest for a bright, tangy finish.
- → Can these be made nut-free?
Yes, a nut-free version swaps almond flour for sunflower seed flour and replaces pistachio cream with vanilla buttercream.
- → How should these treats be stored?
Store them in an airtight container at room temperature for up to three days to maintain freshness.
- → What occasions suit these petites cakes?
They are ideal for elegant afternoon teas, festive gatherings, or any celebration needing refined bite-sized sweets.