Orange Pistachio Nut Cake
with Candied Citrus Peels
and Earl Grey Tea Crème Fraîche
Cake:
2pcs. Orange
125g Unsalted Butter
145g Sugar
2 Eggs, Lightly beaten
60g Rice Flour
100g Ground Almond
1tsp Baking Powder
45g Semolina
75g Peeled Pistachio Nuts
Orange Syrup:
250ml Orange juice
125g Sugar
2 Tbp Cointreau
Juice of 1 Lemon
Earl Grey Crème Fraîche:
1 cup Whipping Cream
2 cups Sour Cream
1 Tbp Earl Grey Tea
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Cake Method:
- Peel the orange and chop the flesh into pulp
- Simmer the pulp and juice until all the liquid evaporates
- Puree the orange mixture
- Cream the butter and sugar
- Fold in the sifted dry ingredients and then the nuts
- Fold in the orange puree
- Spoon into the moulds and bake for 25- 30 mins
- Remove the cake from the mould and let cool down
- Reduce the orange juice, lemon juice and sugar to slighty thick syrup
- Remove from heat and add Cointreau
- Add a tablespoon of the syrup into the mould and drop the cake back in
- Spoon more syrup over the top of the cake
- Turn the cake out and serve
Earl Grey Crème Fraîche Method
- Put the tea in the simmering cream
- Cover and remove from heat
- Strain after 5mins
- Mix with the sour cream when it cools down
Serve the cake warm, topped with peel and crème fraîche.
Recipe courtesy of Executive Chef Rick Choy
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