Thursday, 5 June 2014

Pistachio Cake...

Believe it or not, some people don't like chocolate cake (I fondly refer to them as freaks)... So as much as I'd love to constantly post recipes for various chocolate treats, I think it's important that GLBTK caters for everyone. With that in mind, if you haven't already would you please wander over to Facebook to 'Like' and 'Share' the page... the more people following, the more people who will realise that eating clean, unprocessed food doesn't have to be boring, bland, time consuming or expensive...

I've baked pistachio cakes before, usually with chocolate ganache (which is awesome!), but in my opinion this cake is fantastic because of its simplicity. Sometimes even I lack the patience for carefully decorating a cake once it's cooled!

For the cake: 
  • 5 eggs, separated 
  • zest of 1 large orange
  • 3 tbsp Irish honey
  • 1 tsp vanilla extract
  • 125ml walnut oil
  • 125g ground almonds
  • 200g unsalted pistachio nuts, ground to fine powder
  • 2 tsp GF baking powder

Line an 8" round cake tin with baking parchment & preheat oven to 150d (fan). 

Start by whisking the egg yolks, zest, honey & vanilla together until pale, frothy & doubled in volume. Stir in the walnut oil gently. 

Fold in ground almonds, ground pistachios & baking powder gently. 

Whisk egg whites to form stiff, opaque peaks. 

Fold egg whites into the egg yolk mixture gently. Do this in stages to prevent over-mixing. 

Pour into prepared cake tin & bake for 20 minutes until well risen, golden & firm to touch. 

Remove from tin. 

For the topping: 
  • 1 tbsp Irish honey
  • 1 tsp orange zest
  • 50g pistachio nuts, chopped

Warm the honey & orange zest together. Brush over the top of the warm cake. 

Sprinkle generously with chopped pistachio nuts. 

Set the cake aside to cool before serving. 

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