MasterChef UK: Pistachio Cake with Orange Sorbet

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…..

Pistachio Cake with Orange Sorbet and Orange Sauce

Pistachio Cake

50g polenta

200g ground pistachios

50g plain flour

1 tspn baking powder

125ml olive oil

100g unsalted butter, melted and cooled

3 eggs

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.

Orange Sorbet

300g caster sugar

Rind of 2 oranges

125ml water

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.

Orange puree

2 oranges

150g caster sugar

150g water

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.

To Serve:

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.

4 thoughts on “MasterChef UK: Pistachio Cake with Orange Sorbet

  1. Look great Emma, I still haven’t got round to making a cake out of polenta so this could finally be the one. Love it with the sorbet.

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