Ingredients
1 pistachio sponge
1 cup blanched pistachios
3/4 cup cake flour
4 eggs separated
3/4 cup sugar
1 tsp grated lemon zest
1/4 tsp almond extract
1 orange ganache
12 oz chocolate, finely cut
1 cup heavy whipped cream
3 tbsp orange liqueur
1 candied orange filling
1/2 cup candied orange peel
2 tbsp orange liqueur
1 whipped cream
1 1/2 cup heavy whipping cream
2 tbsp sugar
2 tbsp orange liqueur
1 shaved milk chocolate
1 candied orange peel
1 blanched pistachios
1 sugar, confectioners
1 moistening syrup
1/2 cup water
1/4 cup sugar
3 tbsp orange liqueur
Directions
This striking and unusual dessert utilizes three flavors which
harmonize beautifully in taste and appearance.
Preparing the Sponge. Butter a 9-inch diameter x 2 1/2 - to - inch
deep springform pan and line the bottom with a piece of parchment
paper, cut to fit. Process the nuts in a food processor until very
fine. Sift the cake flour over the nuts and combine. Whip the yolks,
then whip in half the sugar until light in color and aerated. Whip
the egg whites and salt on medium speed until white and opqaque.
Increase the speed and whip in the remaining sugar. Continue
whipping the whites until the whites hold a firm peak. Fold the yolks
into the whites, then fold in the pistachio mixture in two or three
additions. Pour the batter into the prepared pan. Bake at 350
degrees F about 30 minutes. Remove from the pan and cool on a rack,
on the paper.
Preparing the Ganache. Place the chocolate in a bowl. Bring the
cream to a boil and pour over the chocolate. Let stand 2 minutes,
then whisk smooth and strain into another bowl. Refrigerate, whisking
until cool, but not set.
Preparing the Syrup. Combine the water and sugar in a small pan and
bring to a boil. Cool and stir in the orange liqueur.
Preparing the Filling. Finely chop the peel and combine with the
liqueur.
Preparing the Whipped Cream. Combine the cream, sugar and liqueur
and whip on medium speed until firm.
Assembling. Using a sharp serrated knife, divide the Pistachio
Sponge into two layers and place one on a cardboard. Moisten with
half the syrup and spread with most of the Ganache, reserving some
for a decoration. Drain the candied peel and distribute evenly on the
Ganache. Cover with a layer of whipped cream. Place the second layer
on the cream and moisten with the remaining syrup. Cover the outside
of the cake with the shipped cream and press the shavings against the
side of the cake. Make a border of rosettes around the edge of the
cake with the remaining Ganache and decorate the rosettes with
cutouts of candied peel and some pistachios. Place some chipped
pistachios in the center and dust them lightly with confectioners'
sugar.
Holding. Refrigerate the cake for up to 6 hours before serving.
Servings: 12 servings
Chocolate Pistachio Orange Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Fruit
The History of Recipes
Food historians have traced the existence of recipes back into the far past, at least as far as the early Egyptians, and possibly even further than that. However, generally, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are a few ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main course and desserts, a very modern way of dining. Aspicius also recounts how the cooks of Roman times made use of many different spices and herbs, including many that are still in use today like bay, fennel and parsley. In the 15th century, knights returning from the crusades brought us many new foods and spices from Arab cuisine, including parsley, basil and rosemary. These new foods and spices created an increase in books on cookery, most of which still exist in private cookery archives. Over the next few hundred years, the wealthy families of Wesstern Europe tried to serve the most extravagent meals, and because of this the best cooks and their collection of recipes were at a premium. Nevertheless, it was during the nineteenth century that cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes to help cooks of their time. When we get to the 1900s, recipe publications are increasing in popularity as a result of higher levels of literacy, people having more spare time and having more money to spend. The arrival of TV brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chocolate Pistachio Orange Cake recipe.
