Pistacio cake and tangerine confit

Pistaciocake  005

A rather delicious dessert, one I’m really proud of.
It’s a combination of different recipes and ideas.
The tangerine confit has already been featured here before but in combination with the pistachio cake it reaches a whole new level.

Pistaciocake  004

For the cake you’ll need:

  • 100 gr ground pistacio
  • 25 gr plain flour
  • 25 gr coarse semolina
  • a pinch of ground cinnamon
  • a pinch of ground pepper
  • 50 gr melted butter
  • 3 tbs olive oil
  • a1 tbs vegetable oil
  • 100 gr caster sugar
  • 2 eggs
  • juice and grated zest of 1/2 lemon
  • juice of 1/2 orange

Combine all the dry ingredients apart from the sugar in a bowl, Mix the butter and the oils together.
Whisk the sugar and the eggs, gradually adding the butter and the oil mixture. Gently fold in the flour mix, followed by the zest and the juices.
Pour the mixture into a greased 15cm springform cake tin and bake in a oven preheated to 160°. Bake for 30 minutes or until a cocktail stick inserted in the center comes out clean. Leave to cool on a wire rack.

Now to the tangerines confit which originally comes from Fanny Zanotti’s blog

For the confit you’ll need:

  • 350g clémentines (that’s 3 to 4 fruits)
  • 200g sugar
  • half a vanilla pod
  • 100g water
  • 20g cornflour diluted in 40g cold water

Bring a large pan of water to the boil. Plunge the tangerines in it and simmer for 3 minutes. Sieve, placing the fruits in an ice-cold water bath as you do so. Repeat one more time. Then cool the tangerines until cold enough to handle.
Slice very finely, and place in a pan along with the sugar, vanilla pod and seeds, water. Simmer for 30 minutes or until reduced and almost candied. Then vigourously fold in the cornflour mixture. Allow to boil for a couple of minutes, and transfer to a bowl.

Serve the cake with a bit of the confit an a dollop of beaten cream – delicious!