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Ruby Tandoh's Cardamom pistachio cake with white chocolate ganache

Serves 8-10

200g pistachio kernels

250ml sunflower or almond oil

250g caster sugar

10 cardamom pods, seeds only, ground

1 tsp vanilla extract

4 large eggs

100g plain flour

1 tsp baking powder

A pinch of salt

For the ganache

200g white chocolate, very finely chopped

50ml double cream

5 cardamom pods, seeds only, ground

1 Preheat the oven to 180C/350F/gas mark 4. Grease two 20cm-round cake tins

preferably loose-bottomed or springform ones.

2 Using a coffee grinder or food processor, blitz the pistachios until finely

ground. Reserve 2 tsp of the nuts for decorating. Beat the oil with the caster

sugar, the cardamom, vanilla extract and eggs to create a batter. In a separate

bowl, combine the pistachio, flour, baking powder and salt, then lightly fold

it into the batter.

3 Divide the batter between the two tins, level the tops and bake for 25

minutes, or until the cakes are just beginning to shrink from the sides of the

tins and a knife inserted into their centres comes out clean. Leave to cool in

the tins before removing.

4 Prepare the ganache topping. Combine the white chocolate with the double

cream in a small heatproof bowl and warm gently either in the microwave (in

10-second bursts) or over a pan of barely simmering water. As soon as the

chocolate has mostly melted, remove from the heat and stir gently to combine.

5 Add the ground cardamom, then spread thickly over the top of each cake layer.

Leave to cool and firm up a bit, then stack the layers and sprinkle the top

with the reserved pistachio.

These are much like bakewell tarts crisp shortcrust pastry, jam, frangipane

and a slick of icing but with a raspberry and pistachio flavour base instead

of the usual cherry and almond. Rosewater adds a light floral edge, but it s

important not to overdo it. Add just a couple of drops at a time and taste as

you go, swapping out the rose entirely in favour of vanilla extract or orange

blossom water if you prefer.