1st April 2020

Pistachio & olive oil cake, rhubarb, tonka bean curd

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.

Makes 1 10” Cake Tin

Ingredients

FOR THE PISTACHIO & OLIVE OIL CAKE

70g polenta
200g ground pistachios
70g plain flour
1 teaspoon baking powder
120ml olive oil
100g melted butter
3 eggs
200g sugar
1 lemon, zest and juice
1 orange, juice

FOR THE TONKA BEAN CURD

125g butter
6 egg yolks
3 eggs
150g sugar
1 Tonka bean, finely grated

FOR THE POACHED RHUBARB

500g rhubarb
200g sugar
500ml water
100ml grenadine

Method

PISTACHIO CAKE – Mix together the dry ingredients and blend them to a powder.

Whisk the eggs and sugar to a sabayon.

Melt the butter and oil together and allow to cool to 38֯C, then pour slowly onto the whisked sabayon. Add the dry mixture and fold in by hand. Finish by adding the juices and zest.

Pour into a lined baking tray and bake at 160֯C for 45 minutes or until cooked.

TONKA BEAN CURD – Cook the egg yolks, eggs, Tonka bean and sugar over a bain-marie until light and fluffy. Add the diced butter and whisk. Pass through a sieve and store until needed.

POACHED RHUBARB – Combine the water, grenadine and sugar, bring to the boil and then cool. Slice the rhubarb at an angle into 3cm pieces and add to the poaching liquid. Poach at a low temperature until just cooked.