25/05/2015
Roast rhubarb with pistachio cake delicious. magazine Roast rhubarb with
pistachio cake
Serves
Hands-on
Easy
10-12
time 40
min, oven
time 2
hours 40
min, plus
cooling
Slow-roasting means the pink of the rhubarb becomes gorgeously enhanced. With the ice cream and pistachio cake too, this becomes a must-try dessert recipe.
Nutritional info per serving For 12 servings
Calories
427kcals
Fat
28.9g (7.3g saturated)
Protein
9g
Carbohydrates
30.6g (24.2g sugars)
Fibre
1.6g
Salt
0.3g
INGREDIENTS
METHOD
For the slow-roasted rhubarb 01. For the rhubarb, heat the oven to 800g forced rhubarb (untrimmed 110°C/fan90°C/gas ¼. Wipe the rhubarb stalks clean, weight)
trim off the ends and cut into 5cm long pieces. Peel 3
wide strips of zest from the orange and cut them across 1 large orange
into pine needle-like shreds, then squeeze the juice from 250g caster sugar
the orange.
02. Arrange the rhubarb pieces in large shallow roasting tray and scatter over the orange zest and sugar. Squeeze For the cake
over the orange juice. Cover the tin tightly with foil and 200g shelled unsalted pistachios bake for 1½ hours. Remove from the oven, uncover and carefully pour the released juices into a pan. Boil rapidly http://www.deliciousmagazine.co.uk/recipes/roastrhubarbwithpistachiocake/
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25/05/2015
Roast rhubarb with pistachio cake delicious. magazine 100g plain flour
for 5-6 minutes until slightly reduced. Cool, then pour back over the rhubarb. Chill if you wish.
1 tsp baking powder
03. For the cake, turn up the oven to 100g ground almonds
160°C/fan140°C/gas 3. Put the pistachios into a pan of 3 large free-range eggs boiling water and simmer for 8 minutes. Drain, then wrap in a clean tea towel and rub to loosen the skins. Remove 250g caster sugar
the nuts, picking off any stubborn pieces of skin. Spread Finely grated zest 1 large orange on a baking tray and bake for 10-12 minutes until dry but not browned. Cool, then grind in a food processor until ½-1 tsp rosewater
quite fine. Add the flour and baking powder and grind to 125ml extra-virgin olive oil an even finer mixture. Stir in the ground almonds.
100g lightly salted butter, melted 04. Grease and line a 23cm loosebottomed cake tin with and cooled
non-stick baking paper. Put the eggs and sugar in a large bowl and whisk with an electric mixer for 5-7 minutes Icing sugar for dusting until thick and moussey. Whisk in the orange zest and rosewater. Reduce the speed and slowly drizzle in the oil, then the melted butter, around the edge of the mixture, To serve
waiting for each addition to be mixed in before adding Good quality pistachio ice cream (I the next. Retain as much volume as you can in the mix.
like Antonio Federici, from larger supermarkets)
05. Gently fold in the ground pistachio mixture with a metal spoon, then pour into the prepared tin and lightly level the top. Bake for 50 minutes or until a skewer pushed into the middle comes out clean. Leave to cool in the tin for 10 minutes, then remove and leave to cool on a wire rack if you wish (see introduction). Dust lightly with icing sugar, cut into slices and serve with the rhubarb and scoops of pistachio ice cream.
If you’re short on time, you can add the pistachios without boiling and skinning them. You’ll have a slightly more textured but equally wonderful cake. You can also find nibbed pistachios, which are already skinned, in some Middle Eastern shops. They’re bright green and make beautiful decorations. They freeze well so it’s worth stocking up when you find them.
Debbie says: "You can serve the cake and the roasted rhubarb warm if you like, or leave them to cool first. If serving warm, you'll need to gently heat the rhubarb in the hot oven just before serving."
Make the pistachio cake up to 2 days in advance and keep well wrapped somewhere cool, or freeze for up to 1 month, well wrapped in cling film and foil.
From February 2015
Main Ingredients: Pistachios
http://www.deliciousmagazine.co.uk/recipes/roastrhubarbwithpistachiocake/
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Roast rhubarb with pistachio cake delicious. magazine Designed and powered by Audience Media
http://www.deliciousmagazine.co.uk/recipes/roastrhubarbwithpistachiocake/
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