Cruising
Pistachio Torta
Dining is one of the highlights of any travel experience. On a Viking Cruise, chefs create a variety of delicious offerings featuring European, Russian and Asian specialties, adapted for Western tastes. Your meals, always prepared to order, bring out the best in fresh, seasonal vegetables and fruits.
Viking has releases a series of recipes inspired by the delicious dishes served on board. Now in your own kitchen, you can create the flavours inspired by the regional dishes served on a Viking Cruise.
Pistachio Torta
Serves: 6-8
Ingredients
Torta:
- 1/3 cup all-purpose flour, additional for dusting
- 1/2 teaspoon baking powder
- Pinch of salt
- Approximately 3/4 cup pistachio paste
- 1/4 cup granulated sugar
- 120g unsalted butter, room temperature
- 2 tablespoons honey
- 3 large eggs
- 2 tablespoons Amaretto liqueur
- 1/2 cups toasted pistachios, shelled & chopped
- Confectioner’s sugar as needed
Orange-blossom water whipped panna acida:
- 230g crème fraiche
- 1 teaspoon orange blossom water, or to taste
Honeyed Oranges:
- 2 tablespoons unsalted butter
- 1 tablespoons granulated sugar
- 3 oranges, peeled and cut into 1/4 inch rounds
- 1/3 cups honey
- Pinch of salt
Method:
Torta:
- Preheat your oven to 177°C.
- Grease an 8-inch springform pan and line bottom with a piece of parchment cut to same size. Grease parchment and dust entire inside of pan with flour, tapping out any excess.
- Whisk flour, baking powder and salt in a separate bowl.
- Place pistachio paste and granulated sugar to bowl of an electric mixer fitted with paddle attachment and mix on a low speed until paste is broken up and well combined.
- Add butter and increase speed to medium. Beat until light and fluffy, and drizzle with honey.
- Add your eggs one at a time, beating each until they’re completely combined.
- Pour in Amaretto and add flour mixture. Beat until it’s only just combined.
- Pour batter into the prepared springform pan and smooth the top with a spatula
- Place in oven and bake for 25 minutes. When the cake is ready remove from oven, pop latch on side of pan and remove ring. Allow cake to cool completely.
Orange-blossom water whipped panna acida:
- In a clean bowl, whisk together crème fraiche and orange blossom water.
- Continue whisking until crème fraiche just begins to get stiff. Refrigerate until needed.
Honeyed Oranges:
- Melt butter and sugar in frying pan over medium heat until butter begins to foam and brown.
- Add orange rounds and cook for about one minute or until edges begin to just caramelize.
- Add honey and pinch of salt, swirling pan.
- Remove from pan and serve immediately, or allow to cool to room temperature.
- Top your cake with the chopped pistachios and dust with powdered sugar. Serve with the orange-blossom water whipped panna acida and the honeyed oranges.
THIS IS A PROMOTIONAL FEATURE