Pistachio and Olive Oil Cake with Yuzu Parfait
Created by Pastry Chef de Cuisine Dalmaine Blignaut of Mr Hive Kitchen & Bar
Rating
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Time
30 Minutes
Difficulty
Ingredients
For 8 serving(s) 
- 250 grams Glucose
- 200 grams Ground Pistachios
- 1 Orange (Juice)
- 30 mL Yuzu Juice
- 125 mL Olive Oil
- 200 grams Castor Sugar
- 75 grams Ground Pistachios
- 1 Lemon (Juice and Zest)
- 50 grams Ground Pistachios
- 4 grams Baking Powder
- 400 grams Cream
- 375 grams Honey Oat Crumble
- 200 grams Castor Sugar
- 100 mL Olive Oil
- 1 tablespoon(s) Citric Acid Powder
- 50 grams Plain Flour
- 3 Lemon Zest
- 50 grams Butter
- 3 Eggs
- 240 grams Egg Yolks
- 1000 grams Fondant
- 50 grams Polenta
- 80 grams Yuzu juice
- 200 grams Sugar
- 100 grams Butter
- 60 mL Water
Featured Chef's Recipe
Method
- Pistachio Cake: Pre heat oven to 160 degrees, half fan and half power. Line a baking tray with baking paper. Whisk 3 eggs and 200g castor sugar until pale and fluffy. Bring 100g butter to boil and add to 125ml olive oil. Slowly add oil to egg mix while whisking. Fold through 50g polenta, 50g flour, 4g baking power, orange & lemon juice and lemon zest. Bake for 10 min and turn. Bake further 10 min or until cooked. Allow to cool in tray on racks. Portion at 10cm by 3cm.
- Yuzu Parfait: Melt 200g sugar with 60ml water to 118 degrees and pour over 3 egg yolks while whipping. Whip the mixture until it is completely cold and has a mousse-like texture. Half whip 400g cream. Fold all together and freeze in a cake tin. Portion at 10cm by 2cm.
- Pistachio Olive Oil: Mix 100ml olive oil, 50g ground pistachios and 30ml yuzu juice.
- Pistachio Soil: Caramelise 200g sugar. Add 50g butter and remove from heat. Add 375g honey oat crumble and 75g of pistachios. Pour onto marble benchtop and cool. Add to food processor and mix well.
- Sugar Springs: Melt glucose and fondant to 160 degrees and pour onto a non-stick baking mat. Pull sugar with 1 teaspoon citric acid powder until white. Make springs around rolling pin.
