Sicilian-Pistachio Cake with Lemon Syrup and White-Chocolate Ganache

Part sugary and wholly delicious, this pale-green dream by contributing editor and pastry chef Jason Schreiber gets its chartreuse shade from coarsely ground and paste versions of Sicilian pistachios (which have a more striking hue than other varieties). Each round is layered with lemon syrup and white-chocolate ganache, and the top is garnished with chopped nuts to ensure ample crunch.

Photography: Linda Pugliese

Source: Martha Stewart Weddings



  1. Trim domes from cakes and split each cake in half to form two half-inch layers.

  2. Brush one layer generously with lemon syrup and spread with 1/2 cup of ganache, being careful not to let ganache run down edges.

  3. Repeat with remaining layers.

  4. Garnish with chopped pistachios.

Cook's Notes

Display one gateau per table for a dessert course that's more affordable, but just as impactful, as a multitiered number. To have a traditional cutting photo op, stack two cakes—a regular-size round and a mini—atop a cake stand. Then you'll have one to slice and another to freeze for your first anniversary.


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