Cherry Pistachio Nougat Recipes
CHERRY, PISTACHIO & COCONUT CAKE
Provided by Itamar Srulovich
Categories Cake Dessert Bake Kid-Friendly High Fiber Cherry Coconut Almond Pistachio Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes a 9 in/24cm diameter ring cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
- Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
- Remove the pits from the cherries-you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25-30 minutes, then turn the cake around and bake for a further 8-10 minutes, until the cake between the cherries goes all golden.
- Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.
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- Preheat the oven to 110C. Scatter the pistachios and dried cherries onto a baking tray and put them into the oven to warm while you make the nougat. It's important that the nuts and dried fruit are warm when added to the nougat mixture, or it will seize up and be unworkable.
- Prepare all the ingredients: put the eggwhite into the bowl of an electric mixer fitted with a whisk; put the sugar, liquid glucose and 100ml water into a small saucepan; put the honey into another small saucepan. Line a 20cm square baking tray with edible rice paper, shiny side down, or baking paper.
- Begin cooking the honey over a medium heat and measure the temperature with a candy thermometer. When the temperature reaches 108C, begin whisking the eggwhite on medium-high speed. Continue cooking the honey until it reaches 120C (6-8 minutes), by which time the eggwhite should have reached the stiff-peak stage. Turn off the mixer and take the honey off the heat.
- Now begin gently heating the sugar, glucose and water until the sugar has dissolved, then increase the heat and bring to the boil.
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