Pistachio Orange Cake – Dubai-Style Elegance with Kunafa Crunch & Matcha Mousse
This luxurious pistachio-orange cake combines Middle Eastern kunafa crunch, orange namelaka, and matcha pistachio mousse in an unforgettable Dubai-style dessert.Inspired by the vibrant flavors of the Middle East and the elegance of modern pastry art, this Pistachio Orange Cake “Dubai Style” is a stunning entremet that blends texture and flavor in perfect harmony. Layers of airy pistachio sponge, creamy orange namelaka, crispy kunafa crunch, and a rich pistachio-matcha mousse are assembled into a jewel-like dessert. The final touch? A velvety spray coat that gives it a luxurious finish. This cake is perfect for refined celebrations or anyone who loves pistachio desserts with a citrusy twist and a unique crunch.
Ingredients
Orange Namelaka
- 60 g milk
- Zest of ½ organic orange
- 90 g white couverture
- 1 gelatin sheet 1.7 g
- 30 g freshly squeezed orange juice
- 100 g cold liquid cream
Pistachio Sponge
- 2 egg whites L
- 50 g sugar
- 2 egg yolks L
- 30 g pistachio paste 100% pistachio
- 30 g all-purpose flour
- 30 g ground almonds or pistachios
- 15 g melted butter
“Dubai” Pistachio Kunafa Crunch
- 80 g kataifi dough kunafa strands
- 15 g butter
- 1 tsp tahini sesame paste
- 80 g pistachio paste 100% pistachio
- 35 g melted white couverture
Insert Assembly
- 1 –2 tbsp orange confit or high-quality orange marmalade
Pistachio Mousse with Matcha
- 120 g milk
- 30 g cream
- 2 g matcha powder
- 65 g pistachio paste 100%
- 3½ gelatin sheets 6 g
- 140 g white couverture
- 210 g whipping cream
Velvet Spray Optional for Finish
- 100 g cocoa butter
- 100 g white couverture
- Fat-soluble food coloring olive green & yellow
Instructions
Orange Namelaka
- Soak the gelatin in ice-cold water.
- Bring milk and orange zest to a boil.
- Pour hot milk over melted white chocolate.
- Add drained gelatin and mix thoroughly.
- Blend in orange juice and cold cream using an immersion blender for 1–2 minutes.
- Refrigerate until fully set and creamy.
Pistachio Sponge
- Preheat the oven to 180°C (356°F).
- Beat the egg whites with sugar until stiff peaks form.
- Gently mix in egg yolks and pistachio paste.
- Sift in flour and ground nuts, fold gently.
- Stir in melted butter.
- Spread on a silicone mat and bake for ~10 minutes.
- Cool and cut two 16 cm circles.
Dubai Pistachio Kunafa Crunch
- Roughly chop kunafa strands.
- Toast in a pan with butter until golden and crispy.
- Melt white chocolate and combine with pistachio paste and tahini.
- Add toasted kunafa and mix well.
Insert Assembly
- Place one sponge disc (baked side up) in a 16 cm ring or mold.
- Spread the pistachio kunafa crunch evenly on top.
- Add second sponge (baked side down), press lightly.
- Spread a thin layer of orange confit or marmalade.
- Top with the chilled orange namelaka.
- Freeze completely.
Pistachio Matcha Mousse
- Soak gelatin in ice-cold water.
- Heat milk and cream, sifting in matcha and stirring until combined.
- Pour over melted white chocolate, add gelatin and pistachio paste.
- Blend thoroughly until smooth.
- Let cool to ~30°C (86°F).
- Whip cream to soft peaks and fold into the cooled mixture.
Final Assembly
- Pour the pistachio mousse into the Pearls silicone mold by Dinara Kasko.
- Swirl the mold to coat its inner surface with mousse.
- Unmold the frozen insert and place it upside-down into the mousse.
- Cover and freeze overnight.
Velvet Spray Finish (Optional)
- Melt cocoa butter and white couverture at 45°C (113°F).
- Mix with fat-soluble coloring (olive and yellow).
- Spray the frozen cake evenly with the velvet mixture using a spray gun.
- Make sure no ice crystals are on the surface—wipe gently if needed.
- Let the cake thaw in the fridge and decorate as desired (e.g., with wafer flowers or gold pearls).