Tuesday, April 1, 2014

Pistachio Cake with Orange Flavored Honey Whipped Cream 開心果蛋糕

The Mediterranean diet has been advocated by many nutritionists because it is low in saturated fat and high in dietary fiber. Statistics have also shown that a plant-based diet is good for the heart. Using olive oil instead of animal fat helps to lower cholesterol. Eating less red meat and more fish in addition to regular exercise contributes to a healthy life style.

Although they are high in fat, nuts are a key part in the Mediterranean diet because they contain good fats--omega 3 fatty acids. This cake is loaded with ground pistachios which gives it a lot of flavor and those healthy fats. In addition, the nutty flavor perfectly compliments and is accented by the orange scented honey cream.

What a cake to have to celebrate the arrival of Spring!

Ref: Mayo Clinic , Nutrition




100g unsalted, shelled pistachios 去殼無鹽開心果
115g powdered sugar 糖粉
30g cake flour 低筋粉
3 large eggs 大蛋
20g unsalted butter 無鹽牛油

Orange Flavored Honey Whipped Cream 橙味蜜糖奶油:
140g heavy whipping cream 奶油
1/4 tsp orange oil or 1 tsp Grand Marnier Orange Liquor 橙香油或橙酒
20g honey 蜜糖

1)  Roast the pistachios in a preheated 350F oven for 10 minutes. After they are cool, get as much skin off the nuts as possible by rubbing them between your fingers. Keep the oven on at 350F. Line a 10x10 inch pan with parchment paper.
2)  Using a food processor, grind the nuts together with 2 tbsp of the powdered sugar until fine.
3)  Melt the butter in a microwave and set aside to cool.
4)  Beat eggs with powdered sugar until the volume triples. Take a few tablespoons of this batter and mix with the melted butter. Pour the mixture back to the batter and gently fold until blended.
5)  Sift the cake flour into the batter and mix by folding.
6)  Add the pistachio mixture and fold until blended.

7)  Pour into the prepared pan and bake at 350F for 12-14 minutes. Let it cool on a rack.
8)  While the cake is baking, prepare whipped cream by putting the cold heavy cream, orange oil or liquor and honey in a cold bowl. Whip until a firm peak forms.
9)  Trim the cooled cake into quarters. Spread a third of the whipped cream onto one layer. Lay another layer on and repeat with the whipped cream. Refrigerate for a few hours. Cut into small sections to serve.

1)  將開心果放入350度焗爐焗十分鐘,冷後除去外衣。焗爐仍然維持於350度。在一個十乘十寸焗盤上放焗爐紙。
2)  用食物攪拌器將開心果與兩湯匙糖粉磨至幼滑。
3)  牛油放微波爐加熱成液體。
4)  蛋加糖粉打至體積增至三倍,取幾湯匙與牛油溶液混和,再與其餘蛋漿混合。
5)  再加入低筋粉,攪勻。
6)  最後加入開心果碎拌勻,便可倒入焗盤,焗約十二至十四分鐘便成。
7)  取出放架上待涼。
8)  凍奶油加入橙香油及蜜糖,打至硬身便可用。
9)  將蛋糕切成四份,用三份一奶油塗在一份蛋糕上,放上另一件,再塗奶油,如是者做成四層,放雪櫃幾小時後便可切小塊食用。

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