arayeche, larayeche with pistachios, Algerian cake

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arayeche, larayeche with pistachios, Algerian cake

pistachio araiche 029a

arayeche, larayeche with pistachios, Algerian cake

Hello everyone,

it is the feast of aid el kebir which is fast approaching, and despite that it is the feast of the sheep, as they say, some families try to prepare cakes for this magnificent occasion.

Algerian cakes are always present on these occasions, and for my part, I did not want to do great things, just dry cakes that my husband likes, but my daughter asked me for the arayeches, she calls them Purple cake, or the purple cakes, because during the feast of aid after Ramadan, I had made them in purple.

and I’m going to be very frank again, well, she ate all the pretty pieces, and she said: my cakes, so nobody touches them, I was taking pictures for you, and she didn’t like it when I bit into them. one of the pieces, hihihiihih

so as I already have arayeches on my blog: the arayeches with almonds, the arayeches with honey, the arayeches with coconut, this time, it’s the arayeches with pistachio, and the taste was sublime.

arayeche, larayeche with pistachios, Algerian cake

cooking love

Preparation time 40 min

Cooking time 15 min

Total time 55 min

type of dish Algerian cake

For the dough:

  • 3 measures of flour
  • 1 measure of cooled melted butter
  • Vanilla extract
  • 1 pinch of salt
  • Rose water.

For the stuffing:

  • 3 pistachio measures
  • 1 measure of powdered sugar
  • 1 good teaspoon of pistachio aroma
  • Rose water

For the icing;

  • 2 egg white more or less depending on the quantity of cakes
  • 2 vs lemon juice
  • 2 vs tsp rose water
  • icing sugar
  • Green food coloring
  • Prepare the dough with the given ingredients,

  • scoop up with the rose water and let sit for a few minutes.

  • Meanwhile, prepare the stuffing by mixing all the ingredients.

  • prepare balls of around 30 g,

  • and lower each ball to have a small circle,

  • place the stuffing in a “Y” shape.

  • fold over the 3 sides,

  • put the cake on the palm of your hand and with the other hand, give it the shape of a star with curved angles, as if it were floating in water (a beautiful starfish).

  • Bake them at 180°C and let them cool completely before glazing them.

  • Prepare the icing with the ingredients mentioned above, it should not be runny or too thick,

  • always test on a cake and rectify by adding icing sugar until you obtain the desired texture.

  • decorate according to your taste, for my part, I really like Linda’s decoration, and it was the opportunity to do it, in addition the work was easy, and I find her idea sublime, I really like the shape zebra or tiger.

pistachio araiche 014a

happy aid day in advance my friends

saha syamkoum

haj makboul to our brothers, fathers, mothers sisters, and incha Allah next time it will be our turn to do the mecca

Algerian cuisine,, confectionery, dry cake,pastry shop, fondant, icing, helps

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