Happy Summer my friends!!
I am looking forward to those summer cool night walks.
The foraging we do on our hikes.
The warmish sea that we can dip our feet in.
The late mornings.
The late nights.
Movies, Books and Cooking with boys.
We really do have so much to celebrate. The beautiful shining sun, the cool shade, the long talks with friends. Vacations and family.
The fresh bounty in the markets. The trees all showering us with their fruits. All the summer picnics, the gallons of lemonade, and beautiful summer cakes.
Let’s celebrate summer with this beautiful cake/torte/tart.
This definitely is a denser tart kind of a cake because it is baked twice. It’s quite an easy cake, but packs a huge presence.
The frangipane makes it rich, while the fruits make it fresh and summery. The cake base is my basic Orange cake that I used, and it works great every time.
Hope you get to make this beautiful cake this summer.
I will be in Indian this summer and can’t wait to write about it in future posts. I might do a post dedicated to Bangalore..
What are your plans?
HAPPY SUMMER!! Sending you all hugs.
Ash
- 1¼ cups All Purpose Flour
- 1 cup Powdered sugar
- 1 tbsp baking powder
- 3 large eggs separated
- 5 tbsp vegetable oil
- 6 tbsp Orange Juice
- Zest of one whole orange
- pinch of salt
- 4 ounces shelled raw unsalted pistachios
- ¼ cup sugar
- 4 Tablespoons unsalted butter, room temperature (½ stick)
- ¼ teaspoon kosher salt
- 1 large egg
- 1 Tablespoon unbleached all-purpose flour
- 1 tbsp sugar
- Garnish with berries
- Preheat oven to 325 degrees. Line the base and sides of a 20cm square or round baking tin.
- Sift All Purpose Flour+baking powder+salt+ powdered sugar
- Beat egg whites to soft peaks
- Mix oil+yolks+orange juice+zest.
- Add the dry ingredients, all purpose flour and everything with the oil, yolks, orange juice and zest. Mix well to incorporate everything.
- Then fold in the egg white in 3 parts to incorporate well.
- Pour in round pan and bake for about 30 minutes in a 325 degree oven or until it golden brown, will be not be cooked through. Let cool for 20 minutes until you can proceed.
- In your food processor, grind the pistachios, flour, salt, and sugar to a powder (or as fine as you can make it!). Add the butter and process until no longer visible. Add egg and vanilla, blending until it forms a smooth paste.
- Spread the filling over the cooked base. To decorate like I have in the photos, cut the nectarines/apricots into diagonal strips, then slide each half onto a knife and fan over the pistachio frangipane. Alternatively, you could put the halves straight on or cut the stone fruits into slices and decorate as you wish.
- Bake the cake in a 325 degree oven for 45- 50 minutes, or until they are golden and a skewer inserted into the pistachio comes out clean.Around mid point of the bake, turn the cake pan and sprinkle some sugar for the extra caramalised bits.
- Leave in pan to cool.
- Decorate with more berries and serve with some Ice cream.
Follow me on Snapchat and I’ll take you around Beijing and Bangalore. Snapchat-Ashfoodfashion
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This is such a pretty nectarine cake Asha! you know how much I love my cakes with fruits haha, and this one is so perfect! I love the colors in the pictures, gorgeous pics as always! Pistachio frangipane sounds amazing! I must try it! Have a fun summer with your family, and cant wait to see your snaps from Beijing and banglore! How fun!! Spend quality time with your lovely family, and your parents… regards to them! 🙂
Thanks so so so much Amisha. This cake is right up your alley. You will love it. This was a cake I worked on for months and now it’s become our favorite. Definitely try it out, will fall in love.
Thanks again for your warm wishes, can’t wait to get to my family. xoxoo
My goodness, Bangalore! What fun! Can’t wait to see your posts from there. This cake is utterly gorgeous and the flavors sound divine!
Thanks Minna. It’s going to be so much fun. I will be there for 2 months and super excited. I definitely will take lots of pictures if I can, and a post for sure.
This cake has quickly become our favorite, made it twice already and both time was gone is 1/2 a day. haha.
Hope your summer is awesome my dear. big hugs.
Mmmmm! Mmm! mm! This cake is most definitely calling my name. . .you know it is tea time here in Shanghai (hint! hint) and this beauty would be the perfect compliment to my jasmine tea.
I’m so jeally that you are going to India. It’s on my list of places that I must visit. I really want to go to the camel festival (is that crazy?). I’ll be looking forward to your snaps especially of the ones shopping for all that lovely Indian cookware (you know. . .gifts for me 😉 ). As for me. . .you know what I will be up to. . .moving my booty over to Shanghai. . .and hopefully visiting all the surrounding countries (and not picking up weird stomach bugs. . .pray for me).
Lyn, haha…Ok, I need to get you some Indian cookware darling, mention it and I will get it. If not anything I will snap my way around for eye candy.
Hey, that festival is amazing. You must go, when you do visit Bangalore too, it’s amazing.
Hope you feel much much better and eat your heart out and go around everywhere. You know I’ll be following you around..xoxo
Such a gorgeous creation! I love that pistachio frangipane and all those fruits atop…just sensational.
Thank you so so much Angie. This was a lovely cake to work on. xoxo
Welcoming Summer to you too Ash! Your descriptions… so right on. Those long lingering days are what Summer dreams are made of. What a gorgeous and delicious way to celebrate.. and with my favorite. A cake! Gorgeous work my dear. I’ve never tried pistachio frangipane, but oh my it sounds sublime! Your photography completely captures the beauty of this Summer celebration. xo
Your comment makes me so so happy my dear. I absolutely loved creating this one and it was so summery and had to post it now. Thanks so so much for your support and kind words.
The pistachio frangipane is delicious Traci, definitely give it a try. Cheers to a great summer my dear.
xoxo
Happy summer to you, too! What a cake! It is so busy during the summer and it’s nice to slow down, sit down, and enjoy a slice of cake. And this is some beautiful cake! Hope you have a great one and enjoy your stay in India…looking forward to hearing about it afterwards! xo
Monica, can’t wait to relax a bit. Hope you are doing great my dear. It’s been a crazy few month, need a break. I hope I can get a post on Bangalore, it’s such a lovely place. Big hugs to you.
xoxo
Here’s to a wonderful summer for all! I can’t wait to watch your summer in India full of family and lots of amazing food and colors! This cake is a stunner my friend! I am a sucker for frangipane but pistachio frangipane, oh my!!! xO P.S. Please do do a post on Bangalore!
Thanks so so much Steph. I love frangipane and this turned out so good. Can’t wait to show around Bangalore. Yes, there will be a post. Yayay
xoxo
Absolutely gorgeous cake and love the combination!
Thanks so much Sabrina.
Mouthwatering!! Always love those cakes with fruits on the top. 🙂
Great looking cake! Lotta flavor in this. Sounds like you’re having some fun travels — enjoy!
Oh Asha, this cake is gorgeous! I prefer a denser cake and am swooning and drooling just imagining the decadence of the layers of cake and pistachio frangipane and nectarines. Wow!
Safe and fun travels to India and back. I am so looking forward to your future posts. No major plans here just a quick trip to NYC. Enjoy yourself and your family. xoxo
Never tried a twice baked cake. Love fruits on my cake and this looks gorgeous. Hope you are having a great time in India!