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viking.com | 73 H I S TO R Y & A R C H I T E C T U R E I S S U E 2 2 PI S TAC H I O TO RTA TORTA ⅓ cup flour, plus additional for dusting ½ tsp baking powder Pinch of salt 198g pistachio paste ¼ cup sugar 115g unsalted butter, room temperature 2 Tbsp honey 3 large eggs 2 Tbsp Amaretto liqueur PANNA ACIDA 227g crème fraîche 1 tsp orange-blossom water HONEYED ORANGES 29g unsalted butter 1 Tbsp sugar 3 oranges, peeled and cut into ¼-in (6-mm) rounds ⅓ cup honey Pinch of salt PLATING 62g roasted shelled pistachios, chopped Confectioners' sugar 1. Preheat oven to 177°C. Line bottom of an 20cm springform pan with parchment; grease and flour pan, including parchment. In a bowl, whisk together flour, baking powder and salt; set aside. In another bowl, cream together pistachio paste and sugar with paddle attachment on low. Add butter; increase speed to medium and beat until light and fluffy, about 4 minutes. Drizzle in honey, beating continuously. Add eggs one at a time, beating after each addition until completely combined. Beat in Amaretto. Add flour mixture; beat until just combined. Pour into prepared pan; smooth top with a spatula. Bake 25 minutes; let cool 20 minutes before removing ring. Cool cake completely before serving. 2. Whisk together crème fraîche and orange-blossom water until it just begins to get stiff; refrigerate. 3. In a frying pan, melt butter and sugar over medium until butter begins to foam and brown. Add orange rounds; cook about 1 minute or until edges just begin to caramelise. Add honey and pinch of salt, swirling pan. Remove from pan and either serve immediately or cool to room temperature before serving. 4. Top cake with the chopped pistachios and dust with confectioners' sugar. Serve with a side dollop of panna acida and honeyed oranges. Italy is the seventh largest producer of pistachios, grown in Sicily where trees flourish in Mt. Etna's volcanic soil. Most of Sicily's pistachios are used in ice cream or pastries. is moist, flavourful cake is incredibly fragrant thanks to the frothy orange blossom whipped crème fraîche that marries beautifully with the distinctive panache of pistachio. P R E P T I M E 2 2 M I N U T E S C O O K T I M E 2 5 M I N U T E S M A K E S 8 S E R V I N G S

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