Flower Petal And Pistachio Sponge Cake With Mixed Fruit Compote Recipe
Servings: 1
Ingredients
- 6 x Large eggs separated
- 1 1/2 c. sugar
- 1 1/2 c. flour
- 1 c. grnd pistachio nuts
- 1 1/2 c. chopped flower petals
- 1 tsp salt
- 1 tsp baking pwdr
- 1 tsp vanilla extract
- 3/4 c. water
- 1 c. diced apple
- 1 c. diced pear
- 1 c. diced nectarine
- 1 c. diced mango
- 1 c. diced papaya
- 1 c. diced pineapple
- 1 c. blackberries
- 1 c. raspberries
- 1 c. blueberries
- 1 c. strawberries
- 1 c. pansies
- 1 c. sugar
- 1 c. water
- 1 x cinnamon stick
- 1 x clove
- 3 whl allspice
Directions
- Mix all dry ingredients except sugar together. In mixing bowl, beat egg yolks till light in color, incorporating the sugar. Alternate dry ingredients with water and vanilla till it is all mixed in. Set aside.
- Whip egg whites till stiff peaks form and mix half of it into egg yolk mix. Then carefully mix in the remaining half till completely incorporated. Bake at 350 degrees till golden and a knife inserted in center comes out clean.
- Compote: In sauce pan, mix sugar, water, pansies, cinnamon stick, clove and allspice. Bring to boil. Reduce heat and cook till syrup-like. Strain into mixing bowl and mix with fresh fruit. Serve over Flower Petal and Pistachio Sponge Cake.
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