Christmas 2011, the dessert:
Pistachio cake with lemon curd and Hanuka coconut tuile .
Pistachio cake- recipe adapted from here. We doubled the recipe (to the amounts below) but you can, of course, do whatever amount you want (1/2, 1/4) but make sure you adjust the cooking time. We also used pistachios, and not almonds to make a pistachio cake, obviosly. I am, however, quite sure this will come out good with whatever nut you choose.
- 8 eggs
- 200gr butter
- 400gr sugar
- 400gr pistachios
Grind the pistachios with the sugar in a food processor. Add the eggs and the ginger then mix well. Bake in a cake pan with baking sheet on the bottom at 200C for 25-30 min (until the cake is set). Let it cool completely (at room temp). You can cut this cake with a cookie cutter (like we did) or just slice with a knife to serve.
What size of pan should be used? It is kindda flexible, if you use a small pan- you get a high cake, and if it is large… well, you get a thinner cake. Just make sure you do not over or under bake.
Lemon curd: traditionally it is a lemon bread spread, or an English muffing spread, from, well, England apparently. But for us, it is just great lemon cream which is oh so easy to make.
Recipe adapted from here.
We used 4 eggs, 180ml lemon juice, lemon zest from 2 lemons, 180gr sugar, and that’s it. Put all the ingredients in a sauce pan and whisk over a medium heat. Whisk all the time-ALL THE TIME- do not let the eggs cook. Keep it going (mixing) until the curd thickens, it doesn’t take too long (faster than creme patissiere actually). It will thicken eventually, just don’t leave it on the heat without whisking. That’s all there is to it. Let it cool to room temp and then in the fridge.
Coconut tuile (from here):
- 30gr coconut
- 30gr butter, melted
- 1 egg white
- 10gr flour
- 50gr sugar
Grind the coconut with the flour until you get a fine texture. Add the *melted* butter, sugar and egg white and mix to get a sticky dough. Spread a very thin layer of the mixture over a stencil (like in the picture) on a baking silicon sheet. The template must be plastic and not paper, and must be thin. If you use a thick stencil the truile will come out thick, which we don’t want. We cut ours from a bottom of a disposable container, I guess you can use disposable plates or something. It is recommended to bake them on a silicon sheet rather than a baking sheet, though it should work on both. Repeat until all the sheet is full, and bake at 180C for approximately 10min, or until the tuiles are golden brown.
The tuile should not touch the curd because it will absorb fluids from the curd and become mushy.
Our cake is really not sweet (which means you can add sugar if you really need…), we sprinkled some concessionaires sugar on it before serving, which looked nice and tasted nice.
Needless to say, all parts of this dessert can go their separate ways and join some other wonderful dessert, scones and tea, ice cream etc…
Hope you had a merry x-mas and happy new year, we sure did!