Page 27 - Passion4Baking The Magazine

FOR THE BASE: Begin by making the ganache topping, you can do this the day
2 CUPS (230 g) VERY FINELY GROUND before you need the cake. Put the cream and honey into a small
PISTACHIOS saucepan and bring to the boil. Remove from the heat
½ CUP (75 g) RICE FLOUR and pour over the chopped dark chocolate and diced butter in
1 CUP (230 g) UNSALTED BUTTER, AT ROOM 2-3 additions, stirring well after each addition. Leave to cool.
TEMPERATURE Cover with plastic wrap and let set for a few hours or overnight at
1 ¼ CUP (250 g) GRANULATED SUGAR room temperature.
5 LARGE EGGS Preheat the oven to 340°F (170°C) and line the base of a round
2 tsp VANILLA EXTRACT 8- or 9-inch (20-24 cm) baking pan. Brush the sides with melted
butter. Sift together the ground pistachios and rice flour. Set aside.
FOR THE GANACHE TOPPING: Place the butter into a mixing bowl and beat until very creamy,
1 CUP + 1 tbsp (250 ml) HEAVY CREAM about 5 minutes. Add the sugar and beat for another 7 minutes.
2 tbsp. (50 g) RUNNY HONEY Add 2 eggs and beat for 30 seconds, scrape the inside of the bowl
7 oz. (200 g) DARK CHOCOLATE (66% COCOA with a rubber spatula and add the remaining 3 eggs and the vanilla
SOLIDS), CHOPPED extract. Beat for another 30 seconds. Fold in the flour mixture in
⅓ CUP (75 g) UNSALTED BUTTER, DICED two additions.
Pour the mixture into the prepared pan, smooth the surface and
TO DECORATE: bake on the middle rack for about 40-50 minutes or until a cake
POMEGRANATE SEEDS tester comes out clean. Leave to cool in the pan for 15 minutes
PISTACHIOS, CHOPPED before turning out onto a wire rack to cool completely.
Spread the chocolate ganache on top of the cake and decorate
with pomegranate seeds and chopped pistachios.

POMEGRANATES This cake is amazingly
soft and moist, and
it’s gluten free!

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