Name: Chocolate Pistachio Orange Cake
Yield: Makes one 2-layer 23 cm cake, about 12 servings
Cuisine: Italian
Ingredients: 150 ml water; 30 g unsalted butter, very soft; 1 batch whipped cream, made with 360 ml cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract; 1 tablespoon orange liqueur, such as Triple Sec; Milk chocolate shavings; Candied orange peel; 340 g dark chocolate (50-65% cocoa solids), cut into 5mm pieces; 30 g blanched pistachios, finely chopped; 100 g candied orange peel cut into 5mm dice; 1 Pistachio Sponge cake layer, baked and cooled (when you bake the cake layer, blanch an extra 30 g of pistachios for finishing the cake); 240 ml whipping cream; 1 tablespoon grated orange zest; 2 tablespoons golden syrup; 2 teaspoons vanilla extract; 2 tablespoons orange liqueur; 70 g sugar

Preparation info

Makes one 2-layer 23 cm cake, about
12
servings

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

This is one of my favourite cakes, bar none. I first prepared it for a lunch cooked by my friend Ann Amendolara Nurse at the James Beard House in New York in the autumn of 1988. A restaurant chef had cancelled at the last minute and Ann was called in to replace him for one in a series of Italian lunches. The first thing Ann did was to phone and ask me to make a dessert and this