This week on MasterChef UK, it was Patisserie Week! As someone who has a sweet tooth, I was definiely jealous of being able to cook a high noon tea, and then two desserts for three amazing pastry chefs! And four, became three: Shelina Permalloo, Tom Rennolds and Andrew Kojima.
In honour of Patisserie Week on MasterChef UK, why not cook a scrumptious dessert this week? You can always start with my easy, but delicious, Pistachio Cake with Orange Sorbet…..
200g ground pistachios
50g plain flour
1 tspn baking powder
125ml olive oil
100g unsalted butter, melted and cooled
200g caster sugar
Juice and zest of 1 lemon
Juice of 1 orange
Icing sugar for dusting
Mix the polenta, ground pistachios, flour and baking powder together. Add the olive oil to the melted butter. Whisk the eggs and caster sugar together until pale, then slowly whisk in the oil and butter. Whisk in the pistachio mixture, then add the lemon juice, orange juice and lemon zest. Transfer the mixture to a greased and lined 23cm loose-bottomed cake tin and bake in an oven preheated to 160 degrees celcius for 40 minutes. The cake should be slightly underdone in the middle, so that if you insert a skewer it will come out with a little of the mixture sticking to it – the cooling process will finish it off. Leave to cool for 10 minutes before removing from the tin.
300g caster sugar
Rind of 2 oranges
400ml fresh orange juice
32 ml olive oil
Juice of 2 lemons
Place the sugar, orange rind and water in a saucepan and bring to the boil. Add the remaining ingredients, then allow to cool over a bowl of iced water. Pass the mixture through a fine sieve and churn in an ice cream machine and freeze until needed.
150g caster sugar
Cut the oranges (unpeeled) into small pieces and put them in a saucepan with the sugar and 150ml water. Simmer for about 30 minutes, until the skins are soft and half the water has evaporated. Transfer to a blender, blend until smooth, then pass through a fine sieve.
Place a dollop of the orange sauce on the side of the plate, and smear it across the plate with the back of a spoon. Place a scoop of sorbet ontop of the sauce, and a slice of cake to the side.