PISTACHIO, LEMON AND GINGER RING
Use a 20-cm. diameter Kugelhopf bundt pan.
1 small lemon
3 Tbsp. sugar
¼ cup (50 ml.) water
1 Tbsp. freshly grated ginger
50 g. butter
40 g. (¹⁄3 cup) canola oil
200 g. (¹⁄3 cup) sugar
250 g. (1¾ cup) flour, sifted
1 tsp. baking powder
150 g. sour cream (or orange juice or coconut milk for pareve version)
50 ml. milk (or juice, water or almond milk for pareve version)
2 Tbsp. roasted ground pistachios
2 Tbsp. honey
White chocolate ganache:
½ container (125 ml.) sweet cream 1½ bars (150 g.) of white chocolate
1 Tbsp. chopped pistachios Dried rose petals
Wash and scrub lemon. Slice it thinly, remove seeds and place in pot. Add the sugar and water. Stir and cook for 30 minutes until soft and syrupy. Remove from flame and let cool. Add the ginger and blend together with liquids.
Melt the butter in a glass bowl in the microwave for a few seconds at a time. Remove and add the oil. Stir well. Using an electric mixer (or you can mix by hand) beat the eggs on high speed and then gradually add the sugar. Whip until stiff peaks form. Add the flour, baking powder and butter and mix again.
Add the sour cream, milk and pistachios and mix again. Fold in the lemon and ginger syrup and mix well. Pour into a well-greased pan (make sure the oil has reached every nook and cranny so that the cake will separate easily after it’s finished baking. Flatten batter and then drizzle with honey.
Bake in an oven that has been preheated to 170°C (340°F) for 50 to 60 minutes until a toothpick that is inserted in the middle comes out dry and clean. Place on a wire rack to cool and then flip over cake onto a large serving platter.
To prepare the white chocolate ganache, place the sweet cream and the chocolate pieces in a glass bowl. Heat in the microwave for 20 to 30 seconds. Stir until smooth.
I like to prepare the ganache so that it’s not too thick, but you are welcome to add a bit more chocolate until it reaches the desired consistency. And if it becomes too thick, just add a bit more cream. You can let it cool down before icing the cake if you want, which is easier. Let the ganache drip over the sides of the cake and then sprinkle with pistachios and rose petals on top.