Roast rhubarb with pistachio cake recipe

Name: Roast rhubarb with pistachio cake recipe
Ingredients: 800g forced rhubarb (untrimmed weight); 1 large orange; 250g caster sugar; 200g shelled unsalted pistachios; 100g plain flour; 1 tsp baking powder; 100g ground almonds; 3 large free-range eggs; Finely grated zest 1 large orange; ½-1 tsp rosewater; 125ml extra-virgin olive oil; 100g lightly salted butter, melted and cooled; Icing sugar for dusting; Good quality pistachio ice cream (I like Antonio Federici, from larger supermarkets)

www.deliciousmagazine.co.uk

Debbie Major serves her moist pistachio cake with tangy slow-roasted rhubarb and pistachio ice cream in this must-try dessert recipe.

View full recipe on www.deliciousmagazine.co.uk

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.deliciousmagazine.co.uk.

Share this recipe:

Cooking tools:

Cake pan
Baking dish
Oven
Pot
Saucepan
Slotted spoon
Mixing bowl
Hand mixer
Whisk
Spatula
Fine-mesh sieve
Measuring cup
Kitchen scale
Cake tester
Cutting board
Chef's knife
Peeler
Plate
Serving bowl

Ingredients

800g forced rhubarb (untrimmed weight)
1 large orange
250g caster sugar
200g shelled unsalted pistachios
100g plain flour
1 tsp baking powder
100g ground almonds
3 large free-range eggs
Finely grated zest 1 large orange
½-1 tsp rosewater
125ml extra-virgin olive oil
100g lightly salted butter, melted and cooled
Icing sugar for dusting
Good quality pistachio ice cream (I like Antonio Federici, from larger supermarkets)