Pistachio Sponge with White Chocolate, Berry and Basil
Recipe by: Maxine Schuiling
Pistachio Sponge
Ingredients
4 eggs
3/4 cup icing sugar
1 cup flour
1 1/2 tsp baking powder
1/3 cup pistachios
1/2 tsp salt
1/4 cup oil
1/4 cup coconut milk
Coconut/pistachio/almond/vanilla extract
Method
- Beat the 4 egg whites until foamy, and slowly add the sifted icing sugar until soft peaks form. Add the yolks one by one, while beating.
- Blend dry ingredients and nuts until combined and fine.
- Slowly add to egg mix. Slowly pour in oil and milk, and extract too. Mix until just combined. Pour into greased tins. Bake at 160 degrees for 20 minutes or until a knife comes out clean.
Rosé and Basil Syrup
Ingredients
1 cup rosé
2/3 cup sugar
handful of blanched basil
Method
- Bring rosé and sugar to a boil. Add basil. Allow to cool slightly and blend.
- Bring back to a simmer and reduce until slightly thickened (10 minutes). Syrup consistency will form when cooled.
White Chocolate Cream Cheese Frosting
Ingredients
1 cup cream cheese
80g melted white chocolate
4 tbsp icing sugar
vanilla extract
Method
- Beat cream cheese and slowly add icing sugar. Pour in white chocolate while mixing. Add extract. Adjust to taste.
Raspberry Gel
Ingredients
1 cup raspberry puree
2,5g agar agar
60g granulated sugar
Method
- Bring puree and sugar to a boil. Add agar agar and boil for 2 mins. Let cool. Blend.
All Spice Coconut Crumble
Ingredients
1/4 cup icing sugar
1/4 cup ground almonds
1/4 cup butter
1/4 cup flour
1 tsp mixed spice
3 tbsp desiccated coconut
Method
- Mix all ingredients. Spread out on a greased oven tray. Bake at 170 for 15 mins, tossing once around 7 minutes.
Lace Tuile
Ingredients
28g flour
67g granulated sugar
1/2 tsp salt
4 tbsp orange juice
1/2 tsp allspice
42g melted butter
Method
- Whisk flour, sugar, salt and spices. Stir in butter and orange. Pop dough in the freezer for 10 minutes. Use your hands to roll a ball and pop onto a greased oven trap. Bake for 6-8 minutes. Will be golden.
