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Orange pistachio cake with crushed black pepper strawberry compote
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Makes: 1 x 23cm cake
1 large orange
100g soft apricots
250g butter, softened
250g caster sugar, plus 2 tbsp for the strawberries
4 medium Waitrose British Blacktail Free Range Eggs
2 tsp baking powder (use a gluten-free variety to make this cake suitable for coeliacs)
200g pistachio kernels, finely ground in a blender
400g fresh strawberries, hulled and sliced
1 tsp freshly ground black pepper
1. Place the whole orange and apricots in a pan and cover with cold water. Bring to the boil and simmer very gently for 1 hour until very soft, then drain. Cut the orange in half and remove any pips, then blitz in a blender with the apricots. Leave to cool.
2. Preheat the oven to 180°C, gas mark 4. Butter and base line a 23cm deep, loose-bottomed cake tin with baking parchment. Cream the butter with 250g of the sugar until pale and light then beat in
the eggs one at a time. Fold in the polenta, baking powder and ground pistachio kernels, then the puréed orange and apricot mixture to give a soft batter.
3. Spoon into the prepared cake tin and level the surface. Bake for 50–60 minutes until a skewer inserted in the centre of the cake emerges clean. Cool in the tin on a wire rack.
4. Place the strawberries in a bowl and scatter with 2 tbsp sugar and the black pepper. Leave to stand to allow the juices to run. Spoon onto the cake, and serve in slices with spoonfuls of crème fraîche.
Typical values per serving:
per serving for 10
This recipe was first published in July 2016.