Olive Oil & Pistachio with Orange
Ingredients
Sponge
450g caster sugar
450g plain flour
170g ground pistachio
1tsp baking powder
1tsp bicarb
1tsp salt
450g olive oil
480g whole milk
4 large eggs
Zest 4 oranges
65g roughly chopped pistachio
Whipped Cream
600g double cream
60g pistachio paste
100g white chocolate, chopped
Whipped Ganache
125g cream (ptA)
1tsp vanilla
25g glucose syrup
85g milk chocolate
1.5g gelatine sheets
125g cream (ptB)
Method
Make Sponges
-In bowl whisk together olive oil and sugar until combined. Add the milks, eggs and lemon zest and incorporate fully.
-Add in the flour, ground pistachios, salt, baking powder and bicarb using paddle attachment until nearly combine. Add in chopped pistachios and combine fully
-Divide into 3 tins and bake for 35-40 minutes
Make whipped cream
-Place ingredients into bowl and whip to soft peaks.
Assemble
-Level and stack cakes
-Top with whipped ganache
