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Pistachio cake with orange-blossom ganache
Category: Dessert - (681)
Origin: Palestine, Syria, Middle East
Source: Reem Kassis
Let the nut shine in a simple cake where the flavour is pronounced because of the amount of pistachios used. The contrast is softened by flavouring a chocolate ganache glaze with orange blossom instead of the cake. It’s a winning combination that’s moist and tender with ample flavour. You can serve it with yoghurt, creme fraiche or ice-cream to cut through the rich, deep flavours. Makes 1 x 23cm round cake.
Ingredients:
For the cake
- butter to grease the pan
- pistachios 200g
- plain flour 110g
- salt ½ tsp
- baking powder 1 tsp
- bicarbonate of soda ¼ tsp
- eggs: 3
- sugar 250g
- yoghurt 60g
- vanilla extract 1 tsp
- vegetable oil 120ml (or substitute up to half with good-quality roasted pistachio oil)
For the ganache
- double cream 100ml
- dark chocolate (at least 55% cacao) 100g, broken into small pieces
- orange blossom water 2 tbsp
- pistachios 2 tbsp, finely ground
- butter to grease the pan
- pistachios 200g
- plain flour 110g
- salt ½ tsp
- baking powder 1 tsp
- bicarbonate of soda ¼ tsp
- eggs: 3
- sugar 250g
- yoghurt 60g
- vanilla extract 1 tsp
- vegetable oil 120ml (or substitute up to half with good-quality roasted pistachio oil)
For the ganache
- double cream 100ml
- dark chocolate (at least 55% cacao) 100g, broken into small pieces
- orange blossom water 2 tbsp
- pistachios 2 tbsp, finely ground
Preparation:
Preheat the oven to 140C fan/gas mark 3. Grease a 23cm round cake pan and line with a round of parchment paper.
In a food processor, combine the pistachios, flour, salt, baking powder and bicarbonate of soda, and pulse until the pistachios are finely ground. Transfer to a bowl.
In the same food processor bowl, combine the eggs, sugar, yoghurt and vanilla and process until combined and pale yellow in colour. Add the oil and continue to process until incorporated. Add the pistachio flour mixture and pulse a few times to combine. Scrape the batter into the prepared pan.
Bake until the top is an even, light golden colour and a skewer inserted in the centre comes out with moist crumbs or clean, 45-60 minutes. The time will vary based on the oven, climate and variety of pistachio, so start checking at 45 minutes.
Cool the cake completely in the pan, then transfer to a wire rack.
To make the ganache, in a small saucepan, heat the cream until it’s about to boil. Remove from the heat, add the chocolate pieces, and let stand for a couple of minutes. Add the orange blossom water and, with a spatula, stir the cream until all the chocolate has melted and the mixture is smooth and shiny. Cover the ganache with clingfilm touching the surface and allow to cool until it is of a spreading consistency, about 2 hours at room temperature.
Using a spatula, spread the ganache on top of the cake. Sprinkle the pistachios in a pattern over the ganache and set aside to cool completely. The cake will keep at room temperature, tightly covered, for a couple of days.
Variation Another winning combination is topping the cake with tahini-flavoured icing instead of ganache. It becomes reminiscent of really good-quality pistachio halva. If you go down that route, simply beat 4 tablespoons (60g) of room-temperature butter in a hand mixer until smooth. Add 80g of tahini and continue to beat until incorporated, then add 30g of icing sugar and a pinch of salt, and continue to beat until light and fluffy. Ice the cake as above.
In a food processor, combine the pistachios, flour, salt, baking powder and bicarbonate of soda, and pulse until the pistachios are finely ground. Transfer to a bowl.
In the same food processor bowl, combine the eggs, sugar, yoghurt and vanilla and process until combined and pale yellow in colour. Add the oil and continue to process until incorporated. Add the pistachio flour mixture and pulse a few times to combine. Scrape the batter into the prepared pan.
Bake until the top is an even, light golden colour and a skewer inserted in the centre comes out with moist crumbs or clean, 45-60 minutes. The time will vary based on the oven, climate and variety of pistachio, so start checking at 45 minutes.
Cool the cake completely in the pan, then transfer to a wire rack.
To make the ganache, in a small saucepan, heat the cream until it’s about to boil. Remove from the heat, add the chocolate pieces, and let stand for a couple of minutes. Add the orange blossom water and, with a spatula, stir the cream until all the chocolate has melted and the mixture is smooth and shiny. Cover the ganache with clingfilm touching the surface and allow to cool until it is of a spreading consistency, about 2 hours at room temperature.
Using a spatula, spread the ganache on top of the cake. Sprinkle the pistachios in a pattern over the ganache and set aside to cool completely. The cake will keep at room temperature, tightly covered, for a couple of days.
Variation Another winning combination is topping the cake with tahini-flavoured icing instead of ganache. It becomes reminiscent of really good-quality pistachio halva. If you go down that route, simply beat 4 tablespoons (60g) of room-temperature butter in a hand mixer until smooth. Add 80g of tahini and continue to beat until incorporated, then add 30g of icing sugar and a pinch of salt, and continue to beat until light and fluffy. Ice the cake as above.
