‘Are you sure we don’t have an orange tree in the garden?’ Akber enquired as he stared at the various citrus varieties in the kitchen. Spritely shades of orange and yellow line the kitchen counters, stovetops and cupboards.
There have been oranges, lemons, mandarins and the coveted French clementines with leaves. A stark but welcome colour contrast to the dull and grey skies outside. Not that I’m complaining. We are all enjoying the the cooler climes that don’t last long enough in Dubai.
I’ve been testing recipes for a cake soon to be featured on the next issue of House of Fifty. A clementine, pistachio and semolina cake to be exact. Topped with candied clementines and coarsely chopped pistachios. Ever since I had a slice of lemon, yogurt and pistachio cake at Ottolenghi when I was in London, I have been dreaming of recreating the recipe.
Just my kind of flavours and textures. It turned out beautiful. A gorgeous colour with crunch and nuttiness from the semolina and pistachios. I added some cardamom too which is my favorite new spice to use in sweet bakes. Remember the apple cardamom cake I made last year?
But I can’t share the recipe with you yet. Trust me, it will be worth the wait. In the mean time, I have a simple recipe for truffles which has the same blend of flavours. Chocolate, orange blossom water, pistachios and cardamom.
Have a blessed holiday and hoping that the new year brings you all that you wished for.
Chocolate Pistachio and Orange Blossom Water Truffles
100 gms milk chocolate, coarsely chopped
100 gms dark chocolate, coarsely chopped
100 ml single cream
1 tbs butter
1 1/2 tbs orange blossom water
1/2 tsp cardamom powder
50 gms chopped pistachios
chopped pistachios and cocoa powder for dusting
Mix the chopped chocolates and cream in a pan and bring to a simmer on medium heat. Stir with a wooden spoon until combined and smooth. Take off the heat and add butter, orange blossom water, cardamom powder and chopped pistachios. Pour into a bowl and refrigerate until firm (2 hours). Use a spoon or melon baller to scoop small balls and mould into a bowl with your palms. Dust with cocoa or chopped pistachios. You can refrigerate again if the truffles have become too soft. Otherwise, serve at room temperature.
Makes about 20 truffles.