Pistachio Black Pepper Cake

Recipe for the intrepid!

Pistachio Black Pepper Cake with Bing Cherry Compote

Summer is the time for composite desserts using the fresh, tree-ripened fruit, like cherries, that are so bountiful. Sweet cherries are one of my favorite fruits and they make excellent compotes. Traditionalists love to pair cherries with pistachios, while Modernists feel that the combination of cherries and black pepper is extremely tasty. Here I have combined the two strains of taste into a rich and flavorful composite dessert. The flavor of the cherries plays well off both the pistachios and the black pepper and harmonizes with the Kirsch, while the acid in the sauce helps balance the buttery richness of the cake.

Ingredients

1 cup toasted pistachios, remove as much of the thin skin as possible
1-1/2 cup superfine sugar
1 cup all-purpose flour
10 tablespoon (1-1/4 stick) unsalted butter
2 tablespoon Kirsch
1 teaspoon Double Density vanilla extract, if using a standard vanilla use 2 teaspoon
1 teaspoon freshly grated black peppercorns
1 cup egg whites (about 8)
Pinch of sea salt
Confectioners sugar for dusting
2-3/4 pounds Bing cherries, pitted and sliced in half (Sweethearts and Lapins will also work well)
2 cups sugar
1 vanilla bean, split lengthwise
1 cup water
1⁄2 cup red wine, a light, fruity wine such as Beaujolais or Cabernet Franc will do
1 tablespoon lemon juice
1⁄4 teaspoon of sea salt

Directions

1. In a medium saucepan, layer half of the cherries with half of the sugar and the salt. Place the vanilla bean on top. Cover with the remaining cherries and sugar. Set the saucepan aside and let the cherries macerate for at least 1 hour.

2. Add the water and wine to the pan. Set the pan over high heat and bring the cherries to a boil, stirring occasionally. Lower the heat slightly and simmer for 10 to 12 minutes, skimming any scum that rises to the surface, until the mixture starts to thicken.

3. Stir in the lemon juice and remove the mixture from the heat. Remove the vanilla bean and cool the compote to room temperature. Refrigerate until cold.

4. Set the rack at middle level of the oven and pre-heat to 350 degrees. Butter a 10-inch springform pan or regular cake pan and line with parchment.

5. Place the pistachio and 3⁄4 cup of the sugar in a food processor and pulse until finely ground. Add the black pepper and pulse a few more times.

6. In a saucepan, melt the butter and add the Kirsch and vanilla extract. Set aside to cool slightly.

7. In a clean, dry bowl, whip the egg whites with the salt until they form a soft peak. Sprinkle in the remaining 3⁄4 cup of sugar in a slow stream, whipping constantly. Continue to whip until they hold a soft peak.

8. Alternately fold in the pistachio pepper and butter mixtures into the egg whites a third at a time, beginning with the pistachio mixture and ending with the butter mixture.

9. Pour the batter into the prepared pan and smooth the top. Bake the cake for about 50 minutes, until it is well risen and golden. The center of the cake should feel firm when pressed in the center.

10. Allow the cake to cool briefly on a rack before removing from pan. Dust lightly with confectioners’ sugar.

11. Slice the cake into 8 or 10 wedges, top with the chilled compote and crème fraîche or whipped cream.

Serves 8 - 10

Whipped Cream or Crème Fraîche for topping