Sunday, January 22, 2012

....and some more Baking.

This week seems to have flown by. I had planned to have this recipe up by Wednesday and I find myself here on a Sunday night with a heaving belly after a massive Sunday lunch! Hey ho, here you go. It's a bloody delicious Pistachio and Orange cake, dense and wet and really good. And the really good bit is that it was photographed by the inimitable Lisa Barber, a local to the shop. She very very helpfully offered to come down to the shop when she saw that I was baking this peach of a cake. Isn't Brixton brilliant? I couldn't wish for a better community. For more recipes like this, you can preorder my new book here. This cake really is the ticket. The pistachios combined with the orange zest is a well worn path that works every time, like an old friend. And the introduction of ground almonds adds a fantastic moist sponge that rises just as much as is needed, from the beaten egg whites.

Dense Orange & Pistachio Cake

2 oranges, zest and juice
330g butter
330g golden caster sugar
5 large free range eggs, 3 separated
a pinch of salt
110g ground almonds
220g plain flour
160g natural yogurt
100g pistachio nuts, roughly broken
2 tbsp caster sugar


Preheat the oven to 180C. Grease a 26cm round spring form cake tin and line the bottom with grease proof paper. Place the orange zest in a bowl with the butter and sugar. Using a hand held electric whisk beat until this forms a light and pale mix. Now add the 2 whole eggs and the 3 egg yolks (keeping the remaining 3 egg whites aside.) Beat until smooth again. Add salt and fold in the ground almonds and flour. Now beat the remaining egg whites so that they form stiff peaks, using a hand held electric whisk. Fold these into the cake batter at the same time as the natural yogurt and then fold the batter out into the cake tin. Scatter over the broken pistachio nuts and place in the oven for 45 minutes or until just firm. Make a syrup with the remaining orange juice and a couple of tablespoons of caster sugar. Pour this over the cake and let it infuse in the cake tin for an hour. Remove to a cake plate and serve with a good old brew.

4 comments:

  1. Boyf baked an orange and almond cake at the weekend, but used a tablespoon of baking powder instead of a teaspoon. Needless to say, your cake looks miles better than the inflated (and then rapidly deflated) one we ended up eating!


    Love the sound of your new book, not sure I can wait until May!!

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  2. ha ha sheena. well to add to your story, the original blueprint recipe here used baking powder, but i forgot to include it at all. and as it turns out it's quite nice done dense. xx

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  4. I made this cake...it is fantastic!

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