CookEat Recipe
Tangerine and Pistachio Sesame Cake
Sesame oil and natural yoghurt enrich this tangerine cake with pistachios. Only peeled, seedless citrus flesh goes into the batter, which bakes as a broad, shallow layer.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the tangerine, remove pith and seeds, and finely chop the flesh. Use shelled pistachios and chop finely.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 120 g butter (softened) with 150 g brown sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 180 g natural yoghurt, 3 tbsp sesame oil.
Step 4
Fold in 120 g tangerine, 30 g pistachios.
Step 5
Combine 180 g all purpose flour, 0.5 tsp baking powder. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 10 portions. Serve warm from the tin, or lift out only when the bake holds together.
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