Wednesday, 3 May 2017

Pistachio cake

Though I often wish it were otherwise, I am not a terribly spontaneous, fly-by-the-seat-of-my-pants person. I arrive at airports with so much time to spare, I don't miss deadlines, I am always early to everything... which is why I love a cake you cake make a bit in advance. The sort that is actually improved with a day or two to sit and let its flavours settle. This is one of those. Pistachios are pricey to be sure but believe me, this is worth the splurge and anyway, if you buy in bulk, it's not so bad. A friend of mine who doesn't drink points out that people think nothing of spending money on a nice bottle of wine, so why not good grocery items... particularly when they're the star of the show, and such a pretty colour. I can't say enough good things about this cake. Its texture is quite unlike any I've encountered before - a dense crumb but not dry in the slightest - the oils in the nuts take care of that. The flavour all comes from the pistachios, with the sticky lemon syrup drizzled over the top a satisfyingly sweet/sharp accent to it all. It's excellent with black coffee with which I had it for breakfast this morning - an uncharacteristically spontaneous act inspired by something I prepared earlier.