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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.