BEATRICE PELTRE
IMAGE © BEATRICE PELTRE

Makes: 12

I came rather late to the enjoyment of the rich, sweet taste of pistachio. Now I like to buy varieties that are as green as possible and grind them into meal to use in my baked goods. The result here is delicious olive oil-flavoured teacakes, coloured bright green from the pistachios, studded with a slice of apricot and, if you like, a cherry on its stem to make them more adorable. Everyone who has tried these always asks for more, and the recipe! You will need: ⅓-cup moulds or financier moulds. I use individual moulds, but a muffin pan of that size works too.


Ingredients

  • ½ cup (120ml) olive oil, plus more for moulds
  • ½ cup (3½ oz; 100g) blond cane sugar
  • ¾ cup (2¾ oz; 80g) ground pistachio meal
  • ⅓ cup (2 oz; 53g) white rice flour
  • Pinch of sea salt
  • 4 large egg whites, beaten with a fork until frothy
  • 2 tsp pure vanilla extract
  • 1 large apricot, pitted and sliced in 12 pieces
  • 12 cherries with their stems
  • Confectioner’s (icing) sugar, to dust

Directions

1Preheat the oven to 350°F (180°C). Brush the moulds with olive oil; set aside. In the bowl of a food processor, pulse the sugar into a fine powder.

 

2Transfer to a bowl and add the pistachio meal, flour and a pinch of sea salt; stir to combine. Beat in the egg whites. Stir in the olive oil and vanilla extract.

 

3Using a spoon or an ice cream scoop (which is easier for scooping batter), divide the batter between the 12 moulds. Stud each cake with a slice of apricot and a cherry.

 

4Bake for 20 minutes. Remove from the oven, unmould immediately, and let cool. Dust with confectioner’s (icing) sugar to serve.

 

IMAGE © BEATRICE PELTRE


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