This was a whole day cake baking extravaganza! Myself and my friend both have the Adriano Zumbo cook book. A page of ingredients and a number of elaborate techniques meant that this was far from easy to assemble! Was it worth it? I think yes. This cake is also gluten free.
A flour free pistachio based cake mix also contained rhubarb. This kept it moist and tangy. The cake was meant to have homemade strawberry pastilles in it. We have them a go, but they didn’t set. Instead we used the resulting goo to smear a layer on top of the cake under the marzipan.
The cake was finished with green marzipan and sprinkles.
The strawberry goo was lovely to make pink cupcakes with and very tasty as a drizzle for meringues.
We also had a go at making some salted caramels. These also didn’t set, but more on that later 🙂
I first laid eyes on the recipe for this whilst staying with friends for New Year, the vibrant green of the nuts in the photo lured me in. Suffice to say my decision to get on Amazon and purchase the Hummingbird Cake Days book was pretty immediate.
The day after its arrival I assembled the ingredients and got to work. Mr M kindly chopped the nuts whilst I creamed butter and sugar, added eggs, followed by flour, creme fraiche, vanilla essence and the pistachios. The mix went into a loaf tin and from there into an oven pre-heated to 170 degrees celsius for an hour until golden.
After cooling on a rack I glazed it with a simple runny icing and tipped it with finely (almost dust) chopped pistachios. I had intended to give it a rose water glaze, but alas we were out of this fab flavouring.
So I would rate this as easy to make, its just a variation on a creamed sponge mix. It creates a light crumb and the pistachios bring their unique flavour and beautiful colour to the cake. It tastes pretty fine, if I were to make it again I would flavour the glaze and maybe top it with crystallized rose petals for contrast.
All in all I am pretty happy with this, especially as its quite a big loaf and there is plenty to be eaten 🙂