SYRUP
100ml lemon juice
(^11) // 33 cup (80ml) rosewater cup (80ml) rosewater
(^11) // 22 cup (110g) caster sugar cup (110g) caster sugar
CRYSTALLISED ROSE PETALS CRYSTALLISED ROSE PETALS
(OPTIONAL)(OPTIONAL)
1 eggwhite1 eggwhite
10g (about 40) edible red or dark 10g (about 40) edible red or dark
pink rose petals (from gourmet pink rose petals (from gourmet
food shops)food shops)
25g caster sugar25g caster sugar
Preheat oven to 80°C. Grease a baking Preheat oven to 80°C. Grease a baking
tray and line with baking paper. Grease tray and line with baking paper. Grease
a 23cm springform cake pan and line with a 23cm springform cake pan and line with
baking paper.baking paper.
For the crystallised rose petals, For the crystallised rose petals,
if using, whisk eggwhite until frothy. if using, whisk eggwhite until frothy.
In 2 batches, use a small pastry brush In 2 batches, use a small pastry brush
to very lightly paint over both sides of to very lightly paint over both sides of
each petal with eggwhite, then sprinkle each petal with eggwhite, then sprinkle
with sugar. Shake off excess sugar and with sugar. Shake off excess sugar and
arrange petals on the prepared tray. arrange petals on the prepared tray.
Bake for 30 minutes or until petals are Bake for 30 minutes or until petals are
dry and crunchy, then set aside to cool.dry and crunchy, then set aside to cool.
Increase oven to 180°C.Increase oven to 180°C.
To make the cake, place cardamom To make the cake, place cardamom
seeds and pistachios in a food processor seeds and pistachios in a food processor
and whiz until pistachios are finely and whiz until pistachios are finely
ground. Transfer pistachio mixture to ground. Transfer pistachio mixture to
a bowl and add almond meal, semolina, a bowl and add almond meal, semolina,
baking powder and baking powder and^11 // 44 tsp fine salt. tsp fine salt.
Stir to combine.Stir to combine.
Place butter and sugar in a stand Place butter and sugar in a stand
mixer fitted with the paddle attachment mixer fitted with the paddle attachment
and beat until well combined (be careful and beat until well combined (be careful
not to overwork – you don’t want a lot not to overwork – you don’t want a lot
of air in the mixture). With the motor of air in the mixture). With the motor
running, slowly add egg, beating well. running, slowly add egg, beating well.
Fold through the pistachio mixture, then Fold through the pistachio mixture, then
fold through lemon zest and juice, fold through lemon zest and juice,
rosewater and vanilla until just combined. rosewater and vanilla until just combined.
Spread batter into prepared pan and use Spread batter into prepared pan and use
a palette knife to smooth the surface. a palette knife to smooth the surface.
Bake for 1 hour or until a skewer Bake for 1 hour or until a skewer
inserted in the centre of the cake inserted in the centre of the cake
comes out clean but a little oily.comes out clean but a little oily.
Meanwhile, for the rosewater cream, Meanwhile, for the rosewater cream,
place all ingredients in a stand mixer place all ingredients in a stand mixer
fitted with the whisk attachment and fitted with the whisk attachment and
whisk to medium peaks. Cover whisk to medium peaks. Cover
and chill until needed.and chill until needed.
For the syrup, in the final 10 minutes For the syrup, in the final 10 minutes
of cake cooking, place all ingredients of cake cooking, place all ingredients
in a small saucepan over medium heat. in a small saucepan over medium heat.
Bring to the boil and stir until sugar Bring to the boil and stir until sugar
dissolves. Remove from heat. As soon dissolves. Remove from heat. As soon
as the cake comes out of the oven, as the cake comes out of the oven,
drizzle with hot syrup (it looks like a lot of drizzle with hot syrup (it looks like a lot of
syrup; the hot cake will absorb it). Sprinkle syrup; the hot cake will absorb it). Sprinkle
with extra pistachios and set cake aside with extra pistachios and set cake aside
in the pan to cool to room temperature. in the pan to cool to room temperature.
Remove cake from the pan and scatter Remove cake from the pan and scatter
with crystallised rose petals, if using, with crystallised rose petals, if using,
breaking some into pieces. Serve with breaking some into pieces. Serve with
rosewater cream.rosewater cream.
SAFFRON & PISTACHIO BRITTLESAFFRON & PISTACHIO BRITTLE
MAKES 12-15 PIECESMAKES 12-15 PIECES
You will need a sugar thermometer.You will need a sugar thermometer.
1111 // 22 cups (150g) flaked almonds cups (150g) flaked almonds
(^11) // 22 tsp saffron threads tsp saffron threads
270g brown sugar270g brown sugar
125g unsalted butter, chopped125g unsalted butter, chopped
(^11) // 22 tsp bicarbonate of soda, sifted tsp bicarbonate of soda, sifted
2 tbs slivered pistachios (from selected 2 tbs slivered pistachios (from selected
grocers – substitute regular grocers – substitute regular
pistachios, chopped)pistachios, chopped)
Preheat oven to 180°C. Preheat oven to 180°C.
Spread almonds across a baking tray Spread almonds across a baking tray
and roast for 7 minutes or until golden. and roast for 7 minutes or until golden.
Turn off oven, leaving almonds inside Turn off oven, leaving almonds inside
so they stay warm (this will prevent the so they stay warm (this will prevent the
brittle from hardening too quickly when brittle from hardening too quickly when
the nuts are added).the nuts are added).
Meanwhile, combine saffron and Meanwhile, combine saffron and
2 tsp boiling water in a bowl and set 2 tsp boiling water in a bowl and set
aside until needed.aside until needed.
Grease a 30 x 23cm baking tray with Grease a 30 x 23cm baking tray with
a lipped edge and line the base and a lipped edge and line the base and
long sides with baking paper, allowing long sides with baking paper, allowing
3cm to overhang.3cm to overhang.
Place sugar, butter and 2 tbs boiling Place sugar, butter and 2 tbs boiling
water in a saucepan over low heat and water in a saucepan over low heat and
cook, stirring, for 2 minutes or until sugar cook, stirring, for 2 minutes or until sugar
and butter have melted. Increase heat and butter have melted. Increase heat
to medium and cook for 12-14 minutes to medium and cook for 12-14 minutes
or until it reaches 140°C on a sugar or until it reaches 140°C on a sugar
thermometer. Turn off heat, leaving thermometer. Turn off heat, leaving
the saucepan on the stovetop. Carefully the saucepan on the stovetop. Carefully
add saffron mixture and add saffron mixture and^11 // 44 tsp salt tsp salt
flakes, and stir very gently to combine. flakes, and stir very gently to combine.
Add bicarb and the warm almonds, and Add bicarb and the warm almonds, and
stir until the mixture froths up and is stir until the mixture froths up and is
evenly combined.evenly combined.
Working quickly, pour mixture over Working quickly, pour mixture over
the prepared tray and carefully tilt the tray the prepared tray and carefully tilt the tray
to evenly spread (do not use any utensils to evenly spread (do not use any utensils
to do this, as the consistency of the to do this, as the consistency of the
caramel will be changed). Scatter with caramel will be changed). Scatter with
pistachios and press lightly with a spatula pistachios and press lightly with a spatula
so they stick to the caramel. Set aside for so they stick to the caramel. Set aside for
45 minutes or until cooled completely 45 minutes or until cooled completely
before breaking into 12-15 pieces to serve.before breaking into 12-15 pieces to serve.
PINEAPPLE & STAR ANISE PINEAPPLE & STAR ANISE
CHIFFON CAKECHIFFON CAKE
SERVES 12SERVES 12
You will need a 24cm chiffon cake pan.You will need a 24cm chiffon cake pan.
1 large ripe pineapple (about 1.2kg), 1 large ripe pineapple (about 1.2kg),
peeled, core removedpeeled, core removed
4 star anise4 star anise
1111 // 22 cups (225g) self-raising flour cups (225g) self-raising flour
1111 // 22 cups (330g) caster sugar cups (330g) caster sugar
(^11) // 22 cup (125ml) sunflower oil cup (125ml) sunflower oil
9 eggs, separated9 eggs, separated
Finely grated zest of 2 orangesFinely grated zest of 2 oranges
1 vanilla bean, split, seeds scraped1 vanilla bean, split, seeds scraped
1111 // 44 tsp cream of tartar tsp cream of tartar
300g pure icing sugar, sifted300g pure icing sugar, sifted
Preheat oven to 200°C.Preheat oven to 200°C.
To make the cake, coarsely chop To make the cake, coarsely chop
400g pineapple, reserving remaining 400g pineapple, reserving remaining
pineapple for dried pineapple flowers. pineapple for dried pineapple flowers.
Whiz chopped pineapple in a food Whiz chopped pineapple in a food
processor until smooth. Transfer to processor until smooth. Transfer to
a medium saucepan and bring to the a medium saucepan and bring to the
boil over medium-high heat. Cook, boil over medium-high heat. Cook,
stirring occasionally, for 3 minutes or until stirring occasionally, for 3 minutes or until
cooked through, then remove from heat. cooked through, then remove from heat.
Reserve 200g pineapple puree for Reserve 200g pineapple puree for
the cake and set aside to cool. the cake and set aside to cool.
Strain remaining 200g puree through Strain remaining 200g puree through
a fine sieve placed over a bowl to yield a fine sieve placed over a bowl to yield
the the^11 // 44 cup (60ml) juice you will need to cup (60ml) juice you will need to
make the icing. If you don’t get enough make the icing. If you don’t get enough
juice, add water or orange juice to make juice, add water or orange juice to make
up up^11 // 44 cup (60ml) liquid. cup (60ml) liquid.
Using a mortar and pestle, pound star Using a mortar and pestle, pound star
anise until finely ground. Transfer a pinch anise until finely ground. Transfer a pinch
of ground star anise to a bowl, cover and of ground star anise to a bowl, cover and
set aside until needed. set aside until needed.
Place flour, 240g caster sugar and Place flour, 240g caster sugar and
(^11) // 22 tsp fine salt in a large bowl with tsp fine salt in a large bowl with >>>>
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YOTAM OTTOLENGHI.YOTAM OTTOLENGHI.