.jpg&q=80&w=1120&c=0&s=1 "full recipe – mandarin-pistachio ring cake")
full recipe – mandarin-pistachio ring cake
This Italian recipe (also known as Ciambella al Mandarino e Pistachio) comes to us via Victoria Granof in her new dessert book, "Sicily, My Sweet".
Makes one 10-inch (25 cm) ring or Bundt cake
Sicilians eat cake and cookies and ice-cream for breakfast. What’s not to love about that? This is a table cake that’s especially suited for breakfast, since it’s made with whole raw mandarins – kind of like having your juice in solid form. If there’s any cake left over, it gets better and moister as it sits, and it is just as good with tea in the afternoon. You could use any type of mandarin or tangerine, Satsuma, or Minneola for this, as long as they total one pound.
INGREDIENTS
2 tablespoons softened unsalted butter, for the pan
2 tablespoons sugar, for the pan
1 pound (450 g) mandarins (about 4)
1/2 cup (120 ml) extra-virgin olive oil 1 cup (200 g) sugar
1/2 teaspoon vanilla extract
1/2 teaspoon fine sea salt
3 eggs
1 cup (100 g) pistachio flour
1 cup (120 g) all-purpose flour, or 1 cup (120 g) 00 flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
METHOD
1. Preheat the oven to 180 ̊C. Grease a 10-inch (25 cm) tube pan or a ring mold with butter and sprinkle with sugar to coat.
2. To make the cake, cut the mandarins into quarters, peels and all. Remove and discard the stem nubbin and seeds. Puree until smooth in a food processor or blender, then set aside.
3. In a large bowl, whisk together the oil, sugar, fiori di Sicilia, and salt. Add the eggs one at a time, whisking as you go; then stir in the pistachio flour. In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda and add this slowly to the large bowl, continuing to mix until all the flour is incorporated.
4. Now scrape the batter into the prepared pan and bake for 45 to 55 minutes, or until the cake is nicely browned and fragrant and the top is firm when you touch it lightly.
5. Cool for 10 minutes, then remove from the pan and transfer to a serving plate. The cake will keep, covered, at cool room temperature for up to a week.
This is an edited extract from Sicily, My Sweet by Victoria Granof, published by Hardie Grant Books. Available in stores nationally from October 15th, 2024. Photography by Louise Hagger.
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