Moist Pistachio Cake with Berry Confire

In a mixing bowl, combine the pistachio paste, egg, grapeseed oil, and sugar. Whisk together until you achieve a light and fluffy texture.

Next, add the kefir and mix well using an electric mixer. In another bowl, combine the flour and baking powder; sift this mixture into the wet ingredients. Gently fold the dry ingredients into the batter with a whisk, moving from the bottom up.

Preheat your oven to 150-160°C (300-320°F). Grease an 18 cm (7 inch) round cake pan with oil. Pour the cake batter into the prepared pan.

Bake in the preheated oven for about 40-45 minutes. Check for doneness by inserting a toothpick; it should come out clean. Avoid overbaking to keep the cake moist.

Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes. Then, carefully transfer it to a wire rack to cool completely.

You can prepare this cake in advance; wrap it in plastic wrap and store it in the refrigerator for up to 3 days or freeze it for later use.

Soak the gelatin in water until it softens. In a small bowl, mix the cornstarch with the liqueur. In a saucepan, combine the raspberry and strawberry purees and heat gently.

As the mixture heats, whisk continuously until it thickens. Once thickened, remove from heat, squeeze out excess water from the gelatin, and dissolve it into the confire. Spread the confire evenly over the cooled cake and chill in the refrigerator for 2 hours.

In a microwave-safe bowl, combine the white chocolate, heavy cream, and pistachio paste. Heat in short bursts, stirring between intervals until fully melted and blended.

Once smooth, pour this ganache over the chilled berry confire on the cake. Return the cake to the refrigerator for an additional 1 to 1.5 hours to set the ganache.

For the best flavor and texture, allow the cake to warm slightly after chilling before serving. Enjoy your delicious Moist Pistachio Cake with Berry Confire with friends and family!