Now it may sound weird but this recipe uses the whole fruit so no wastage, which I really like. The trick here is to make sure that your cakes are completely cool before you ice them otherwise the chocolate will just melt and fall off the side! For a brief video of me making the dish head over to my Instagram page and to get more info on citrus fruit, when they’re in season and industry news head to https://www.citrus.co.nz/
Tangelo Almond Cakes with White Chocolate and Pistachio
Makes 18 mini cakes
250g Ground Almonds
2tsp Baking Powder
White Chocolate Ganache
300g White Chocolate
For the Tangelo Almond Cakes:
Boil the Tangelos whole in a big pot of water for 1.5 to 2hrs until they are very soft. Remove from the water and throw the water out. While the fruit is still warm, blend the whole cooked Tangelos in a food processor until completely pureed. Using a ladle or spoon, push the mix through a sieve to remove any bits of seeds but make sure that you get about 90% of the mix through the sieve. If it’s too hard then you may need to blend the fruit longer. Finely chop up the pistachios (you can chop the 100g together and just keep half aside for later). In a large mixing bowl (or cake mixer) whisk the sugar and the eggs together until they eggs have changed colour and become pale and thick and the sugar has dissolved. Whisk in the Tangelo puree and then fold in 50g of pistachios, the baking powder and the ground almonds. Pre heat your oven to 165C and grease your muffin tins or small metal moulds you will be using with cooking spray or some melted butter. Pour the cake mix in ¾ to the top and bake for 20mins until the centre is cooked and the outside is a nice golden brown. Remove the cakes from the oven and while they are still warm run a small knife round the outside and tap gently to release the cakes from the moulds and place on a cake rack to cool down completely ready for icing.
For the White Chocolate Ganache:
Place the white chocolate and the cream in a metal bowl. Find a pot that is slightly smaller than your metal bowl and fill it ¼ full with water and place on the stove on a low to moderate heat. Place the bowl of chocolate and cream on top of the pot and stir it every now and again letting it warm up until the chocolate has melted. While the chocolate ganache is still warm drizzle it over the now cooled down Tangelo and Almond cakes and sprinkle with the remaining chopped up pistachio.