Course the Fifth: Pistachio Cake with Rhubarb-Strawberry Compote and Orange-Blossom Scented Whipped Creme Fraiche

Long title, tasty sweet.

We had this with Kalyra's Gewurztraminer "Sticky Wicket". Yummy.

Again, professionally written per one serving. Multiply as needed.

Pistachio Cake with Rhubarb-Strawberry Compote and Orange Blossom-Scented Whipped Crème Frâiche

pistachios 2/3 oz shelled
sugar, granulated 1/3 oz
light corn syrup 1/3 tsp
orange 1/8 tsp zest finely grated
orange blossom water 1 drop

sugar, granulated 1 oz
butter, whole 1/3 oz
egg 1/5
sour cream 1/3 oz
vanilla extract 1/12 tsp
orange blossom water 1/12 tsp

flour, all-purpose 1/8 cup
baking powder 1/8 tsp
baking soda 1/12 tsp
salt pinch

rhubarb 2 oz cut into ½-inch pieces
vanilla bean paste 1/8 tsp
sugar, granulated .5 oz
white wine 1 TB
strawberry 1 oz trimmed, small dice

cream, heavy 1 TB
crème frâiche ¾ tsp
orange blossom water 1 drop
orange 1/16 tsp zest finely grated

pistachios 2, whole shelled
sugar, powdered 1/8 tsp
cardamom tiny pinch

Method: Grind pistachios finely in a processor. Heat sugar, corn syrup and 1/8 tsp water to 225F. Slowly pour hot sugar mixture into processor while running to make a smooth paste. Add orange zest and orange blossom water. Mix well.

Preheat oven to 325F. In processor, combine pistachio paste, sugar, room temperature butter, egg and sour cream until smooth. Pour into a bowl. In another bowl, sift together flour, baking powder, baking soda and salt. Gently add to the pistachio mixture and stir until just combined. Pour batter into a buttered 6-oz muffin tin cup to fill between 2/3’s and ¾’s full. Bake for 20 minutes or until a toothpick inserted into the center of a cake comes out clean. Cool on a rack and remove cake from cup.

In a saucepan, combine sugar and ¼ tsp water. Bring to a simmer over medium heat and let turn brown without stirring or burning, about 5 minutes. When brown, add rhubarb, vanilla paste and white wine. Let cook until rhubarb just begins to fall apart and becomes jam-like, about 15 minutes. Let come to room temperature and stir in strawberry.

Whip cream, crème frâiche, orange blossom water and orange zest together until firm peaks form.

Preheat oven to 350F. In a bowl, toss together pistachios, powdered sugar and cardamom. Bake until nuts are toasted and sugar melts, about 10 minutes.

Plating: Place cake on one side of plate. Top with candied pistachios. Spoon compote to make a line through center of plate. On the other side of the compote line, place whipped crème frâiche.