CookEat Recipe
Gâteau, Constantine
A light pistachio sponge scented with orange blossom water and finished with coffee and kirsch icing.
Method
Steps
Step 1
Preheat a conventional oven to 350°F. Lightly butter a small square cake pan with enough room for all the batter to rise and line its bottom with baking paper.
Step 2
Separate the five whole eggs. Put all five yolks in a bowl with the four ounces caster sugar, one teaspoon food-grade orange blossom water and two ounces finely chopped peeled pistachio kernels. Stir briskly with a wooden spoon for ten minutes.
Step 3
Beat all five whites to a stiff froth in a separate clean bowl. Gradually fold them into the yolk mixture with the three ounces sifted flour and one saltspoon salt, mixing gently with a skimmer.
Step 4
Pour all the batter into the prepared square pan and smooth the surface. Bake, beginning checks at thirty minutes, until the centre is set and springs back lightly and a skewer inserted into the centre comes out without wet batter. Continue as needed.
Step 5
Remove the cake and let it cool. Turn it out onto a wire rack over a tray and peel away the baking paper.
Step 6
Use egg white from a commercially pasteurized shell egg suitable for uncooked dishes. Stir the white lightly to blend it, weigh it and use exactly half. Put this half white in a small saucepan with the three ounces icing sugar and one tablespoon very strong ready-brewed black coffee, free of grounds. Stir briskly over gentle heat for about three minutes, only until the glaze is smooth and warm; do not boil.
Step 7
Remove the glaze from the heat, mix in the one tablespoon kirsch and spread all of it over the cooled cake. Let the coating cool and set, then serve on a dish with a folded napkin. Refrigerate the iced cake at 40°F or below if it is not served promptly.
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