Pistachio and Elderflower Cordial Cake Recipe, from Anna Jones
1
Pistachio and elderflower cordial cake MAKES 1 DEEP 20 CM CAKE FOR THE CAKE 125g butter, at room temperature 125g Greek yoghurt 250g unrefined light brown sugar or coconut sugar 250g pistachio nuts 200g polenta 1 teaspoon of baking powder grated zest and juice of 1 unwaxed lemon 3 organic or free-range eggs 150ml elderflower cordial FOR THE ELDERFLOWER ICING 200g Greek yoghurt 3 tablespoons golden icing sugar or set honey 1 tablespoon elderflower cordial a handful of pistachio nuts, crushed I live in Hackney, where it can be a little rough around the edges, but I like it that way. Once a year the elderflowers spring up all over Hackney in parks and marshes and no one seems to notice they are there. So I head down with my blue stepladder to pick as many of the flowers as I can. I make the cordial, gallons of it, and I always make this cake. Instead of flour I use pistachios and polenta, which gives the cake a dense baklava feeling. You really need a food processor to grind the pistachios up, so if you don’t have one, use ground almonds instead. One friend said she was going to name her firstborn after this cake. I am not sure there could be higher praise. Preheat your oven to 200℃/fan 180℃/gas 6. Grease and line the base of a 20cm springfoam cake tin. Put the butter, yoghurt and sugar into a bowl and cream together until light and fluffy. Now blitz the pistachios to dust in a food processor – don’t blitz them too much, though, or they will turn to butter. Add the blitzed pistachios, polenta, baking powder and lemon zest and juice to the butter mix and mix well. Then crack the eggs, one by one, and mix in. Pour into the cake tin and bake for 45-50 minutes, until a skewer comes out clean. Remove from the oven and leave to cool in the tin. Make a few holes in the warm cake with a skewer, then gently pour the elderflower cordial slowly over the cake, allowing it time to seep in. Leave the cake in the tin until cool enough to transfer to a cooling rack. For the icing, mix the yoghurt, icing sugar, or honey and elderflower cordial until smooth. Spread over the cooled cake and top with a handful of crushed pistachios.
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A Modern Way To Eat: Over 200 satisfying, everyday vegetarian recipes(that will make you feel amazing)A modern vegetarian cookbook packed with quick, healthy and freshrecipes, that fits perfectly with how we want to eat now.How we want to eat is changing. More and more people want to cook without meat a couple of nights a week, or are looking for interesting ideas for dishes for their vegetarian friends (whilst pushing their own vegetarian repertoire beyond a red onion and goat’s cheese tart or a mushroom risotto). At the same time we want to eat food that is a little lighter, a little healthier, a little easier on our pockets, but that won’t have us choppingmountains of veg or slaving over the stove for hours. Anna Jones is a brilliant young cook and food writer, who worked with Jamie Oliver for many years. Her first cookbook is a totally modern take on vegetarian eating – recipes that are healthy, nourishing, truly tasty and satisfying, introducing new dishes that are simple tomake. Based on how Anna likes to eat day to day, ‘A Modern Way to Eat’ covers everything from a blueberry and amaranth porridge to start the day to a quick autumn root panzanella or avocado, butterbean and miso salad for lunch; a tomato and coconut cassoulet, pistachio and squash galette, or mint, ricotta and courgette polpette for dinner. Packed with recipes that explore the full breadth of vegetarian ingredients – different grains, nuts, seeds and seasonal vegetables – and alternative approaches to cooking that avoid too much dairy or heavy carbs and gluten, this is a cookbook for how we want to eat now.
Transcript of Pistachio and Elderflower Cordial Cake Recipe, from Anna Jones
Pistachio and elderflower cordial cake
MAKES 1 DEEP 20 CM CAKE
FOR THE CAKE
125g butter, at room temperature
125g Greek yoghurt
250g unrefined light brown sugar or coconut sugar
250g pistachio nuts
200g polenta
1 teaspoon of baking powder
grated zest and juice of 1 unwaxed lemon
3 organic or free-range eggs
150ml elderflower cordial
FOR THE ELDERFLOWER ICING
200g Greek yoghurt
3 tablespoons golden icing sugar or set honey
1 tablespoon elderflower cordial
a handful of pistachio nuts, crushed
I live in Hackney, where it can be a little rough around the edges, but I like it that way. Once a year the
elderflowers spring up all over Hackney in parks and marshes and no one seems to notice they are there. So I
head down with my blue stepladder to pick as many of the flowers as I can. I make the cordial, gallons of it, and I
always make this cake. Instead of flour I use pistachios and polenta, which gives the cake a dense baklava feeling.
You really need a food processor to grind the pistachios up, so if you don’t have one, use ground almonds
instead.
One friend said she was going to name her firstborn after this cake. I am not sure there could be higher praise.
Preheat your oven to 200℃/fan 180℃/gas 6. Grease and line the base of a 20cm springfoam cake tin.
Put the butter, yoghurt and sugar into a bowl and cream together until light and fluffy.
Now blitz the pistachios to dust in a food processor – don’t blitz them too much, though, or they will turn to
butter. Add the blitzed pistachios, polenta, baking powder and lemon zest and juice to the butter mix and mix
well. Then crack the eggs, one by one, and mix in.
Pour into the cake tin and bake for 45-50 minutes, until a skewer comes out clean. Remove from the oven and
leave to cool in the tin. Make a few holes in the warm cake with a skewer, then gently pour the elderflower
cordial slowly over the cake, allowing it time to seep in. Leave the cake in the tin until cool enough to transfer to
a cooling rack.
For the icing, mix the yoghurt, icing sugar, or honey and elderflower cordial until smooth. Spread over the
cooled cake and top with a handful of crushed pistachios.
