A moist pistachio cake with an orange glaze, served with a light orange and cinnamon cream.
Preheat the oven to 170'C.
Oil and flour individual silicon molds.
Zest and juice the oranges.
Beat the butter and the sugar together until light in colour and a creamy consistency.
Add the eggs one at a time until completely incorporated. Next add the orange zest, pistachio paste and the chopped pistachios. Mix well to ensure the pistachio paste is evenly distributed. Then gently fold in the flour. When the flour is well incorporated, pour the batter into the individual molds
Bake the cake for 20-25 minutes.
When the cake is cooked, remove from the oven. Allow to cool and then remove from the moulds. Spoon the orange juice on top of the cakes.
Zest the orange. Then whisk the cinnamon, orange zest, cream and icing sugar together until ribbon consistency (you should be able to see the whisk marks in the cream).
Serve each cake with a quenelle of the flavoured cream and a dusting of icing sugar.
«Do not over whisk the cream or it will curdle. »