Bake a Pistachio and Orange Blossom Cake with Mascarpone Frosting
Mascarpone is the most deliciously indulgent Italian cheese – rich and extremely creamy. Okay, it’s not exactly low in calories, but a small amount goes a long way and it tastes delicious. In this cake recipe, which appears here with permission, mascarpone is used to make an easy frosting for a summertime cake. The recipe comes from Bake and Decorate by Fiona Cairns (pub Quadrille £19.99, photographs Laura Hynd) and would be perfect for afternoon tea in the garden. The cake is made with pistachio nuts, which have a delicate flavour, and orange flower water. Pistnachio and Orage Blossom Cake
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Pistachio and Orange Blossom Cake – Recipe
Ingredients – Serves 8
For the Pistachio Cake: Pistnachio and Orage Blossom Cake
- 175g unsalted butter, softened, plus more for the tin
- 100g shelled unsalted pistachios
- 70g self-raising flour
- 1 tsp baking powder
- Pinch of salt
- 200g golden caster sugar
- Zest of 1 orange, finely grated
- 4 eggs, lightly beaten
- 70g ground almonds
- 2 tsp orange flower water
For the Orange Syrup: Pistnachio and Orage Blossom Cake
- Juice of 1 orange
- 45g golden caster sugar
- 1 tbsp orange flower water
For the Topping:
- 250g mascarpone
- Zest of 1 orange, finely grated
- ½ tsp vanilla extract
- 1 tsp orange flower water
- 30g golden caster sugar
Method Pistnachio and Orage Blossom Cake
- Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. Lightly butter a 20cm diameter, 7.5cm deep, round loose-bottomed tin, and line with baking parchment.
- Scatter the pistachios on to a baking sheet and roast in the oven for about 5 minutes, shaking once and watching all the time to make sure they don’t burn. Allow to cool, then grind finely in a food processor. Pistnachio and Orage Blossom Cake
- In a large bowl, sift together the flour, baking powder and salt. Then, in an electric mixer, cream together the butter, sugar and zest until very light and fluffy – expect it to take about 5 minutes – and slowly add the eggs, adding 1 tbsp of the flour mixture as you do so to prevent curdling.
- Fold in the almonds and pistachios, the remaining flour and, lastly, the orange flower water.
- Scrape the batter into the tin and bake for about 40 minutes, or until a skewer inserted into the centre comes out clean. Pistnachio and Orage Blossom Cake
- Meanwhile, make the syrup; tip the orange juice, sugar and orange flower water into a small pan and bring to a rolling boil. Cook until reduced to about 60ml.
- Immediately the cake comes from the oven, prick it all over with a fine skewer or cocktail stick and evenly drizzle over the syrup. Leave to cool completely in the tin.
- Turn the cake upside down on to a cake stand or place, so the flat base now forms the top. Beat together all the ingredients for the mascarpone topping, and spread it on with a palette knife.
Now try Fiona Cairns’ recipe for Strawberry, Mint and Balsamic Cheesecake. Pistnachio and Orage Blossom Cake
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