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Desserts Recipes - Pistachio Cake
Recipe
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Desserts
Recipes
-
Pistachio Cake Recipe
Ingredients
Serves 8-10
-
50g/2oz butter
(melted, plus extra for greasing)
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50g/2oz plain flour (sifted, plus extra for dusting)
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4
eggs
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100g/4oz caster
sugar
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50g/2oz shelled
pistachio nuts (grated)
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50ml/2fl oz kirsch
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50g/2oz ground
rice (sifted)
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Grated zest of
1/2
lemon
For the pistachio
cream:
Method:
-
Preheat the oven to 180°C/350°F/Gas mark 4.
Grease a 23cm/9in cake tin with butter and
dust with flour.
-
Place the eggs and sugar in a
heatproof bowl set over a pan of simmering
water. Never letting the mixture become more
than warm, whisk over a very low heat for 10 to
15 minutes, until it is very thick and light and
forms a ribbon.
-
Mix the pistachio nuts with the
kirsch and add this paste to the egg mixture
with the flour, ground rice and grated lemon
zest, working with a wooden spoon until
everything is thoroughly blended.
-
Finally stir
in the melted butter. Pour the mixture into the
prepared cake tin and bake in the oven for 25 to
30 minutes. Turn the cake on to a rack to cool.
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For the cream, pound the pistachio nuts,
gradually adding the kirsch. When you obtain a
thin paste, transfer it to a bowl.
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Beat the egg
and yolks with the sugar until the mixture
whitens, add the flour and salt, whisk for 1
minute more, and add the milk.
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Heat this custard
until it comes to the boil, then pour on to the
pistachio paste, stirring until the mixture
cools slightly. Stir in 25g/1oz butter.
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Slice
the cake horizontally into 3 layers. Spread each
layer with a quarter of the pistachio cream and
stack the layers. Spread a thin layer of the
cream around the sides.
-
Heat the remaining cream
slightly and incorporate the remaining butter.
Decorate the cake with this mixture using a
piping bag.
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