Are you also a fan of Dubai chocolate? Then you'll love our soft pistachio cake with Dubai chocolate crunch! A unique combination of soft cake & crunchy angel hair pistachio crunch!
A new trend has been persistent on social media for weeks: Dubai chocolate! I'm sure you've heard of him too. By the time you've visited the supermarket, you've probably come across the chocolate with a crispy, tender pistachio and angel hair filling.
I'll be honest, I first had to research what “angel hair” actually was. After I found out that these are dough threads that I can find in the Turkish supermarket under the name “Kadayif”, we decide to buy them and find out what the new trend can do. Of course, we also tried out the “classic” Dubai chocolate… and loved it! But of course we continue to test! Here is our super delicious result:
Our recipe for a soft pistachio cake with a crispy Dubai chocolate crunch
A sponge cake is simply ideal for baking with children and can also be easily made by older children on their own. When handling the stove, I would recommend that you give your child a hand or take on the task. Otherwise, this cake is fun and enjoyable for the whole family!
Ingredients
Ingredients for a loaf pan (30 cm long)
Sponge dough
- 4 eggs
- 200 g soft butter
- 180 g sugar
- 120 g ground pistachios
- 120 g ground almonds
- 150 g flour
- 2 Table Spons baking powder
- 1 pinch of salt
- 80 g Greek yogurt (alternatively: natural yogurt)
- optional: green food coloring (I recommend the droplet system from Goodbake*, you can use it to mix any colors you like! We've been using it for years.)
Discount code for your purchase at GoodBake: With the discount code “LIA12” you save 12% on your purchase from Goodbake.
(*The links marked with an asterisk (*) are affiliate links. I can recommend suitable products that do not cost you more and I receive a small commission that helps me finance my blog. Thank you!)
Topping
- 10 g butter
- 50 g pistachio cream*
- 50-75 g Kadayif (dough threads)*, I bought fresh dough strands in our international supermarket, but you can also get already toasted dough strands (see the link for both products).
- 100 g dark chocolate
- 20 g chopped pistachios*
Baking accessories
Kitchen scales, hand mixer, 2 mixing bowls, possibly a mixer for the pistachios, loaf pan, baking paper, cooling rack, pan, spatula, spreading knife, melting bowl and pan, teaspoon
Preparation
We bake the pistachio cake:
- Preheat the oven to 160°C top/bottom heat.
- Line the loaf tin with baking paper so that you can then easily lift the pistachio cake out of the tin.
- Mix soft butter and sugar together until creamy for at least 3 minutes.
- Add each egg one at a time and stir until the sugar is completely dissolved.
- Mix the flour, pistachios, almonds, baking powder and salt well in a second bowl.
- Now quickly stir the dry ingredients into the dough.
- Finally add the Greek yogurt and the dough for the pistachio cake is ready.
- Optional: If the green color of the pistachios isn't enough for your cake, you can add a little food coloring. A drop of the green food coloring from Goodbake* should be sufficient. My minis and I left the cake natural.
- Now the dough is put into the loaf pan and baked in the oven for 50-60 minutes until it is cooked through. Please use the chopstick test to see whether the pistachio cake is baked through. (In this blog post you will find baking tips and explanations about baking and its terms.)
- When the cake is baked, allow it to cool in the tin for 10 minutes. It is then lifted out of the mold onto the cooling rack, where it is allowed to cool completely.
We prepare the topping:
- While the pistachio cake is cooling, we fry the dough strands in the pan until brown and golden. To do this, we heat the pan, add the butter and toast the dough strands (Kadayif), turning them constantly.
- Once the pistachio cake has cooled, we decorate it with our Dubai chocolate topping. To do this, we spread the surface of the cake with 1 teaspoon of the pistachio cream.
- Mix the toasted dough strands with the remaining pistachio cream and spread the Dubai chocolate crunch on the pistachio cake.
- The dark chocolate is then melted in a water bed and generously distributed over the Dubai chocolate crunch with a teaspoon.
- Finally, chopped pistachios are sprinkled over the Dubai chocolate crunch. Once the chocolate has dried, the moist cake is ready to eat!
Preparation in pictures
My kids and I had a lot of fun experimenting with the current “Dubai chocolate” trend! I hope you and your minis feel the same and that you enjoy the juicy cake with a crispy crunch as much as we do! Feel free to tell us in the comments how you liked the cake!
My kids and I wish you and your kids lots of fun baking together!
Yours, Lia
Have you baked the recipe?
How exciting! We're really happy about that! We are pleased that we were able to delight you with our recipe. Feel free to share your treat with us on Instagram using the hashtag #backenmitminis.
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