This loaf of ground nuts and citrus zest bound together with the lightest wine ‘soufflé’ is marvellously delicate – too delicate, even, to be sliced straight from the oven, though if you did want to serve it hot, you could pour it into individual moulds.
Hot, warm or cold, surround with a pool of plain apricot sauce, or a richer Peach Leaf Custard or, better still, both, and maybe some slices of fresh fruit – peaches or mangoes perhaps. The recipe comes from
Pour boiling water over the pistachios and leave for 30 seconds. Drain, skin, and leave to dry. Place the dry nuts in a processor or blender with the almonds and orange and lemon zests and whizz to a rough powder. Add the sugar, wine and egg yolks and whizz again until thick.
Whisk the egg whites until they hold stiff peaks and fold into the nut mixture. Pour into a clingfilm-lined
To make the sauce, put the apricots and lemon juice into a pan with
Turn the loaf out on to a serving dish, peel off the clingfilm, and serve in thick slices with the sauce.
© 1990 Joyce Molyneux. All rights reserved.