Pound Cake
• RedMan Yolk | 12088 | 80gm
• RedMan Fine Sugar | 1416 | 80gm
• RedMan Honey | 56144 | 40gm
• Grand Fermage 35% Whipping Cream | 58611 | 60gm
• RedMan Cake Flour | 1208 | 95gm
• RedMan Baking Powder | 62712 | 2gm
• Ravifruit Frozen Lemon Zest | 51633 | 2gm
• RedMan Unsalted Butter (Melted) | 68328 | 40gm
• RedMan Pistachio Compound | 66033 | 10gm
• RedMan Whole Pistachio | 965 | 40gm

Chocolate Glaze
• Callebaut W2 White Chocolate Couverture | 67340 | 140gm
• Canola Oil | 107624 | 22gm

**Pound Cake**
1. Sift the cake flour and baking powder.
2. In a bowl, whisk the yolks, sugar, and honey together.
3. Whisk in the whipping cream, followed by the sifted dry ingredients and lemon zest.
4. Stir the melted butter and pistachio compound until well combined.
5. Coat the pistachios in a bit of flour and then mix them into the batter until just evenly distributed.
6. Pour the batter into the mould and bake in a preheated oven at 170°C for about 35 to 40 minutes.
7. Cool the cake completely, before coating with the chocolate glaze and decorating with a sprinkle of toasted nuts.

**Chocolate Glaze**
1. In a bowl, microwave the compound and chocolate in intervals of 30 seconds until completely melted.
2. Stir in the canola oil.
3. Glaze is ready to use at 32 to 34°C.
Storage: Can store in an air-tight container.
4. At room temperature for 3 days
5. At chiller temperature for 5 days