Chocolate Pistachio Orange Cake
From hopscotch 13 years agoIngredients
- Ingredients shopping list
- 1 pistachio Sponge shopping list
- 1 c. Blanched pistachios shopping list
- 3/4 c. cake flour shopping list
- 4 eggs separated shopping list
- 3/4 c. sugar shopping list
- 1 Tsp. Grated lemon zest shopping list
- 1/4 Tsp. almond extract shopping list
- 1 orange Ganache shopping list
- 12 oz. chocolate, finely cut shopping list
- 1 c. Heavy whipped cream shopping list
- 3 Tbs. orange liqueur shopping list
- 1 candied orange Filling shopping list
- 1/2 c. candied orange peel shopping list
- 2 Tbs. orange liqueur shopping list
- 1 whipped cream shopping list
- 1 1/2 c. heavy whipping cream shopping list
- 2 Tbs. sugar shopping list
- 2 Tbs. orange liqueur shopping list
- 1 Shaved milk chocolate shopping list
- 1 candied orange peel shopping list
- 1 Blanched pistachios shopping list
- 1 sugar, confectioners shopping list
- 1 Moistening syrup shopping list
- 1/2 c. water shopping list
- 1/4 c. sugar shopping list
- 3 Tbs. orange liqueur shopping list
How to make it
- 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 spring form 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 opaque. 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.
- url:
- http://www.fastrecipes.com/recipe/chocolate-pistachio-orange-cake-2009051721316/
People Who Like This Dish 3
- peetabear Mid-hudson Valley, NY
- nightkitchen Claremont, CA
- jeffsgirl Medford, OR
- clbacon Birmingham, AL
- hopscotch CA
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The Rating
Reviewed by 2 people-
Hop, you know how to do the job right! I'm keeping this one for reference for method (and the flavors are all right too).
nightkitchen in Claremont loved it -
WOW..what a combo of flavors..five forks
peetabear in mid-hudson valley loved it
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