It's been absolutely ages since I posted a recipe, dear reader, and this is partly because it's been absolutely ages since I baked a cake. Between you and me, I'm afraid I had to learn the hard way that a woman of my age (ahem) cannot continue to scoff cake at the rate of a nubile 30 year old and expect to hold on to her... girly figure. Suffice to say, I have had to discipline myself, dear reader, and it hasn't been easy. As an aside, have you read French Women Don't Get Fat? If not, and you are interested in food and fashion and how to hold on to your passion for both, I strongly suggest you get hold of a copy. I adored this book, it's just so No Nonsense Glam, I simply tore through it and came out the other end six kilos lighter. I kid you not! So, figure woes aside, today's featured cake (which I baked this afternoon) is a Complete and Utter Winner. Take it to your next Bridge Meeting and your friends will simply swoon. Which brings me to Simply Bill. This is an all time favourite cook book here at Baxter Street. I can honestly say it is coming apart at the seams due to Too Much Use and Too Much Love. Get a copy if you can. Tell me what you are making from it, I would LOVE to hear about all or any of your Kitchen Antics. Which brings me to one last thing. Coral Callahan is Tan Callahan's mother. I have done a little sketch of Coral for you, dear reader, in which she looks bemused if not a little disdainful and I apologise in advance, she is actually a lovely woman. Coral is a food writer ( insert jump for joy here) so I really do have to try all her recipes. The 'verisimilitude' of one's stories demands it. This is Coral's, Pistachio and Orange Blossom Syrup cake. Well, Coral claims it is hers but I suspect she was heavily influenced by Bill Granger...
Until next time, Happy Baking and remember when all else fails you can always buy Control Tops. xx
Coral's Posh Pistachio Cake
1 cup pistachio nuts (unsalted)
1 cup caster sugar
3/4 cup plain yoghurt
1/2 cup light olive oil
150g plain flour
1 teaspoon baking powder
pinch of salt
orange blossom syrup
Preheat oven to 180 C. Butter and flour 26cm springform tin and line base with baking paper. Finely grind the pistachios. Beat the egg yolks and half the sugar until pale and very thick. Fold in the yoghurt and oil. Sift the flour, baking powder and salt over the mixture and fold through the ground pistachios.
Beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until firm peaks form. Gently fold half into the cake mixture, then fold in the other half. Pour into tin and bake for 30 minutes. Cover loosely with tin foil and bake further 15 minutes or until skewer comes out clean. Leave to cool in the tin, then spoon orange blossom syrup over the top. Serve with yoghurt (and fresh figs if you're really posh). Serves 10
Orange Blossom Syrup
1 cup caster sugar
1/2 cup freshly squeezed orange juice
1/2 teaspoon orange blossom water
Put sugar, orange juice and 1/2 cup of water in saucepan over low heat and stir to dissolve. Increase the heat and boil for 10-12 minutes, or until syrupy. Remove from heat and stir in orange blossom water. Spoon over cake while the syrup is still warm.