2018 KEEN YOUNG COOK FINALIST: MILLY LLOYD

Pistachio Nut & Clementine Cake

"This recipe is healthier than most puddings it contains whole fruit, unsaturated oil (rather than butter) and is perfect for coeliacs as it is gluten free. My family love the recipe as it is tangy, nutty and moist."

Ingredients

  • Butter to grease

  • 1 lemon

  • 5 clementines

  • 75g pistachios

  • 50ml olive oil

  • 130g caster sugar

  • 1 ½ medium eggs

  • ½ tsp baking powder

  • Mint sprigs to decorate

  • Icing sugar to dust

Method

  1. Grease and base line 4 ramekin 150ml dishes with greaseproof paper. 

  2. Wash the lemon and two clementines, cover with boiling water in a pan then simmer for roughly 30 minutes.    

  3. Remove clementines with a slotted spoon, drain and reserve 100ml liquid     and cool slightly, halve the fruit, remove the pips and chop accordingly.

  4. Preheat the oven 160 degrees fan, place nuts in food processor until     finely chopped, remove then blend cooked fruit to a purée.

  5. Whisk together the oil, eggs, 62g caster sugar until slightly thick and     foamy. Stir in the rest of the ingredients except from the remaining sugar.

  6. Bake for 25 minutes until slightly risen and firm to the touch.    

  7. Decorate with clementines and a caramel syrup made from sugar and water.    

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