Ooof, you guys. It’s been one of those weeks—lots of work to do, people to see, places to be. It’s been wonderful and exhausting and a little bit overwhelming, but all worth it. I’m working on some exciting things—for this space and other projects—that I can’t wait to tell you about, soon.
For now, let me tell you about the September ingredient for the 3/1 Seasonal Challenge that Consuelo from honeyandfigskitchen and I started. You can read about the Challenge here, and if you want to participate or have any questions, please leave a comment or e-mail me. We started the challenge last month, and the seasonal ingredient was peaches. This month, we’ve chosen another fruit, one that we both love: figs!
I can’t wait to do the challenge with this ingredient because it’s one that I absolutely can’t get enough of. Figs have started to make an appearance in supermarkets here, and I couldn’t resist buying a huge bag of them a couple of days ago. I used them to dress up this gelato cake, which is the easiest, most fuss-free dessert ever, and one that I like to make when I’m pressed for time or need to entertain on short notice. This version of the gelato cake features the Middle-Eastern flavors of pistachios and orange blossom water, which make it a delicate and flavorful dessert.
The gelato cake itself can be flavored with whatever you like; it’s a blank canvas that you can adapt to suit the theme of what you’re cooking, or simply with flavors you enjoy. I’ve made this with all sorts of things like chocolate, berries, lemons, peaches, bananas, hazelnuts, and vanilla.
Super-Easy Gelato Cake with Figs and Pistachios
Adapted from Nigella Lawson’s recipe for Meringue Gelato Cake in ‘Nigellissima’
- 300 ml double cream
- 100 g meringues, crushed
- 30 g pistachios, chopped
- 1 tsp. orange blossom water
To serve: figs, additional chopped pistachios or pistachio slivers, and honey
- Whip the cream until it thickens and soft peaks form.
- Fold in the crushed meringues, pistachios, and orange blossom water. Mix gently until you have a uniform mixture.
- Line a loaf tin (the smallest one you have) with cling film, making sure you have overhang on all sides.
- Spoon the mixture into the loaf tin and spread so the top is even, then cover with the excess cling film and place in the freezer.
- Freeze overnight, or a minimum of 8 hours.
- Once frozen, remove from the freezer, unwrap, and slice. Serve with sliced figs, pistachio slivers, and honey.
- I have a gas oven, so making my own meringues I virtually impossible. I buy them from a lovely bakery downtown. You could make your own if you have an oven that’s less temperamental than mine.