Pistachio and olive oil cake with apricot

PT1H45M

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Ingredients

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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

1
Begin by preparing the apricot sorbet. Add the apricot purée, water and sugar to a saucepan and bring to the boil
2
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
3
Preheat the oven to 150°C/gas mark 2
4
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
5
Slowly mix in the oil, butter, lemon juice and orange juice
  • 2 oranges, juiced
  • 2 lemons, juiced
  • 100g of butter, melted
  • 125ml of olive oil, warmed
6
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
7
Add to a lined cake tin and bake in the oven for 25-30 minutes
8
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
9
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
11
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
12
Finish each plate with a sprinkling of red vein sorrel, some sugar-coated pistachios and a scoop of sorbet
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