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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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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
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
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
10
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
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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
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Finish each plate with a sprinkling of red vein sorrel, some sugar-coated pistachios and a scoop of sorbet
Alan Murchison began working in family-run hotels in Scotland at 14, but it was a stint at Inverlochy Castle in Fort William that gave him his first taste of cooking fine food.
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Pistachio and olive oil cake with apricot
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