Pistachio and olive oil cake with apricot


First published in 2015
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Apricot sorbet

Pistachio and olive oil cake

Poached apricots and purée

  • 10 apricots, halved and destoned
  • 1/2 lemon, juiced
  • 20g of sugar

To serve

Begin by preparing the apricot sorbet. Add the apricot purée, water and sugar to a saucepan and bring to the boil
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
  • 3 eggs
  • 200g of sugar
Slowly mix in the oil, butter, lemon juice and orange juice
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 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
First published in 2015
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