Tuesday, October 16, 2012
This cake came about when I was idling in the kitchen while the boys were watching the Singapore F1 race on the telly and a jar of pistachios on the sideboard threatening to go rancid. Got a kilo of these wonderful nuts from Dubai and we've been popping them till our throats were scratchy. Needless to say, we refrained from them to recover and it's been rendered purposeless since. So, I sat in the kitchen for half an hour just shelling all that were left. Thankfully, there was just enough for this cake. I've resisted baking this cake in the past because pre-grounded pistachios are non-existent and I worry that my food processor may not do a good job. But this old kitchen helper proved me wrong. It did a beautiful job processing the pistachios until dust and it was simply putting the rest of the ingredients after that, to finish off the batter. This flourless cake was moist, yet light and that's all due to the meringue folded into the batter in the last step. So, you have to make sure that you beat the egg whites till they are glossy and firm. I didn't cook the orange-flower-flavoured ganache and this scrumptious cake didn't need any icing to take it to cake nirvana.