From our Pop-Up Cafe - Chocolate, Almond and Pistachio Cake with Violets

by Silvana de Soissons12th July 2014

I use really high quality chocolate for this recipe, because the better the chocolate the better the overall depth of flavour of the cake. I also use raw cane sugar by Billingtons – the colour and crystal structure creates both flavour and texture.

Violets are dainty, fragrant flowers with a fugitive aroma, so pick them at the last minute, so they do not fade. Keep them on a wet tea towel or kitchen towel till required. 

Ingredients to serve 8 people

225g unsalted butter

200g raw cane sugar

5 eggs, separated

100g almonds, coarsely ground

100g pistachios, coarsely ground

200g dark chocolate, coarsely ground

Seeds of 1 vanilla pod

Zest on one unwaxed lemon

A handful of fresh violets

Fresh cream for serving

Method

Pre-heat the oven to 150 degrees C. Butter and line a 25cm springform cake tin with parchment.

Beat the butter and sugar till light and fluffy – this takes at least 5 minutes in a food mixer.

Add the egg yolks, gradually, then the almonds, pistachios, chocolate, vanilla seeds and lemon zest.

In a clean bowl whisk the egg whites till they form soft peaks. Fold into the chocolate mixture carefully, using a metal spoon. Ensure all the air is kept into the mix, because there is no raising agent.

Pour the batter into the cake tin and bake for I hour in the pre-heated oven. Test with a skewer, and when this comes out completely clean, the cake feels springy to the touch. Cool on a wire rack and decorate with fresh violets.

Serve with fresh cream. 

About the Author

Silvana de Soissons is the founder of The Foodie Bugle Shop and its journal. You can follow her on Twitter @SilvanadeS and @TheFoodieBugle and on Facebook and Instagram @TheFoodieBugle