Alan Murchison's pistachio and olive oil cake is served with sweet, poached apricots, apricot purée and sorbet. If you don't have all of the equipment required, feel free to poach the apricots using traditional methods and churn the sorbet in a regular ice cream maker.
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Begin by preparing the apricot sorbet. Add the apricot purée, water and sugar to a saucepan and bring to the boil
40g of sugar
1000g of apricot purée
100ml of water
Mix in the soaked gelatine and lemon juice and stir to dissolve the gelatine. Pour into 2 Pacojet containers and freeze
1 lemon, juiced
1 gelatine leaf, soaked
Preheat the oven to 150°C/gas mark 2
To prepare the pistachio and olive oil cake, start by making a sabayon. Add the eggs and sugar to a heatproof bowl and set over a pan of gently boiling water. Whisk vigorously until the mixture becomes light and frothy
200g of sugar
Slowly mix in the oil, butter, lemon juice and orange juice
2 oranges, juiced
2 lemons, juiced
100g of butter, melted
125ml of olive oil, warmed
Blitz the polenta, pistachio nuts, flour and baking powder into a fine crumb, then gently fold into the sabayon mixture until a dropping consistency has been achieved
1 tsp baking powder
75g of flour
200g of pistachio nuts
50g of polenta
Add to a lined cake tin and bake in the oven for 25-30 minutes
For the poached apricots and purée, place the apricots, lemon and sugar in a sous vide bag and seal
20g of sugar
1/2 lemon, juiced
10 apricots, halved and destoned
Add this to a water bath set at 90°C and cook for approximately 5-10 minutes until tender, then remove the bag and submerge in a bowl of iced water to chill
Select the 8 most presentable apricot halves and reserve. With the remaining apricots, drain off the excess liquid then blitz in a blender until puréed
To serve, sweep some of the apricot purée onto each plate, then arrange the apricot slices on top. Slice the pistachio and olive oil cake into 1cm thick pieces and serve alongside
Finish each plate with a sprinkling of red vein sorrel, some sugar-coated pistachios and a scoop of sorbet
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