Rhubarb and pistachio cakes

By sarah_carroll

Ingredients

• Cakes
• 6 eggwhites
• 185 gm unsalted butter, melted and cooled
• 240 gm icing sugar
• 150 gm pistachio kernels, finely ground
• 100 gm (2/3 cup) plain flour
• 1 orange, finely grated rind only
• To serve: crème fraîche
• Roasted rhubarb with orange blossom
• 300 gm rhubarb (about 3 stalks), trimmed and cut into 5cm lengths
• 55 gm (1/4 cup) golden caster sugar
• 1 orange, rind finely grated and juiced
• 1 tbsp orange blossom water

Preparation

Step 1

1 Preheat oven to 180C. For roasted rhubarb, combine ingredients in a baking dish, cover with foil and roast in oven for 10 minutes or until tender. Cool and reserve cooking juices.
2 Whisk eggwhites in a bowl until frothy, add melted butter and whisk to combine, add remaining dry ingredients and rind and stir to combine. Spoon mixture into 6 deep, lightly-greased, 10cm-diameter loose-bottomed flan tins. Arrange 3 pieces of rhubarb on top of each. Bake for 25 minutes or until a skewer inserted withdraws clean. Stand in pans for 5 minutes. Serve warm, drizzled with reserved juices and crème fraîche.