This recipe has been living in our recipe scrap book (obviously started before Pinterest was invented!) for quite some time now, and even though this cake is amazing, it’s not until recently that I have had a go at recreating it.
As I looked through the book I remembered that my friend Isa, who made it for us and shared the recipe, said to me at the time, that this cake was her Plan B…. that if all else failed, she would always have this cake recipe to fall back on – it was so good – that she knew she could make it and sell it to survive!
What a notion. A formula so well balanced and perfect that you know you can rely on it.
I love it.
It makes me think of my husband’s pork belly… (an amazing dish he has mastered not a cute nickname for his belly…just in case you are wondering what I am talking about!), which is quite famous among my friends and family at the moment. He researched his method very carefully and tried many different techniques until he achieved perfection. It is art. I can confidently say that it would be my last meal if I was on death row.
But back to the Plan B cake. It’s a chocolate cake where ground poppy seeds replace flour. Isa’s recipe used Walnuts, but I used Pistachios instead because I just love the contrast their green makes against the dark chocolate.
It’s very light, almost like a soufflé, and the below quantities are for a small cake (I’m going on holiday in a couple of weeks, so I didn’t want to have too much temptation in the house!), that is, 4- 6 slices – so go ahead double up your quantities if you want to share it with more people.
– 100 gr poppy seeds
– 3 eggs
– 100 gr pistachio nuts
– 100 gr Fairtrade Sugar
– 1 tablespoon of vegetable oil
– 100 grs Fairtrade dark chocolate
– 40 gr butter
Heat your oven to 160C
1) Separate the eggs.
2) Chop the pistachio nuts in a food processor. Not too fine so you keep the crunch.
3) Ground the poppy seeds, until the become almost ‘fluffy’. A blender or food processor will work, but a coffee grinder is best.
4) Beat the egg withes and add the sugar slowly until you form meringue with stiff peaks.
5) Mix the egg yolks, 1/2 of the pistachio nuts (the other half will be for the decoration) and the oil.
6) Add the ground poppy seed into the meringue. Fold them in gently.
7) Add the pistachio nut mixture and fold in as well.
8) Bake for around 30 minutes. Insert a knife to check it has cooked through.
9) Take it out and let it cool. Don’t be alarmed if it deflates a bit.
10 ) Melt the dark chocolate and butter in the microwave for around 2 20-second blasts, mixing in between.
11) Cover the cake with the chocolate and top with the rest of the pistachio nuts. Leave to cool and enjoy.