Pis­ta­chios, straw­ber­ries a per­fect match

Calgary Herald - Calgary Herald New Condos - - Weekend Life - ALI­SON LAD­MAN

The sweet, slightly acidic flavour of fresh straw­ber­ries begs for a rich, crunchy ac­com­pa­ni­ment. And for that, we turned to pis­ta­chios. We start by finely chop­ping the nuts and mix­ing them into the dense bat­ter of this rich cake. You’ll find the taste and tex­ture sim­i­lar to pound cake, but — thanks to the pis­ta­chios — with deeper flavour. The bat­ter also comes to­gether faster and more eas­ily than a tra­di­tional pound cake.

We top the fin­ished cake with both straw­berry jam and fresh straw­ber­ries. For an ex­tra nutty fin­ish, we also sprin­kle additional pis­ta­chios over the top, then tie ev­ery­thing to­gether with hon­eyspiked Greek yo­gurt for spoon­ing onto in­di­vid­ual slices of the torte. It’s the per­fect way to ap­pre­ci­ate freshly picked straw­ber­ries.

Straw­berry Pis­ta­chio Torte

Start to fin­ish: 1 1/2 hours (20 min­utes ac­tive)

Serv­ings: 12

For the cake:

Heat the oven to 325 F (160 C). Coat a 9-inch (22.5-cm) round cake pan with bak­ing spray, then line the bot­tom with kitchen parch­ment.

In a food pro­ces­sor, pulse to­gether the pis­ta­chios, 1/4 cup (60 mL) su­gar, the flour, salt, lemon zest and bak­ing pow­der un­til the pis­ta­chios are finely chopped.

In a medium bowl, whisk to­gether the egg yolks and re­main­ing 1 cup (250 mL) of su­gar un­til light and fluffy. Gen­tly stir in the melted but­ter, then the flour-nut mix­ture. Spread the bat­ter into the pre­pared pan and bake for 30 to 40 min­utes, or un­til a tooth­pick in­serted at the cen­tre comes out with just a few moist crumbs. Al­low to cool in the pan.

Once the cake is cool, re­move it from the pan. Place a large, over­turned serv­ing plat­ter on top of the pan. In­vert the cake, then peel off the parch­ment. Spread the straw­berry jam over the top of the cake, then ar­range the straw­ber­ries, cut sides down, over the top of the torte. Sprin­kle ex­tra pis­ta­chios over the top.

Stir to­gether the yo­gurt, honey and vanilla. Serve along­side the cake.

½ cup (125 mL) whip­ping cream 8 large gar­lic cloves, un­peeled 1 cup kale, cut in sliv­ers 1 tbsp wa­ter (15 mL) 1 small tomato, sliced 1 cup (250 mL) finely chopped chives ½ cup (125 mL) finely chopped flat-leaf pars­ley 1 tsp (5 mL) minced fresh...

Matthew Mead/The As­so­ci­ated Press

1/2 cup (125 mL) shelled pis­ta­chios, plus ex­tra to gar­nish 1 1/4 cups (310 mL) su­gar, di­vided 1 1/2 cups (375 mL) all-pur­pose flour 1/2 tsp (2.5 mL) kosher salt Zest of 1 lemon 1/2 tsp (2.5 mL) bak­ing pow­der 6 egg yolks 1 cup (2 sticks/250 mL)...

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