WHITE CHOCOLATE AND PISTACHIO BLONDIES

WHITE CHOCOLATE AND PISTACHIO BLONDIES

These white chocolate blondies make a tempting, sophisticated alternative to the more familiar dark chocolate brownies. The earthy flavour of the sesame seeds and oil works so beautifully with white chocolate, balancing out its sweetness. Sprinkling on a little flaky sea salt at the end is a lovely finishing touch.

INGREDIENTS

SERVES: 16

300g plain flour

2 tsp baking powder

A pinch of salt

100g shelled pistachio nuts, (bright green ones if you can find them), roughly chopped

200g white chocolate, roughly chopped

50g sesame seeds

150g butter, plus extra for greasing

300g demerara sugar

40ml rapeseed oil

40ml sesame oil

2 eggs, lightly beaten

1 vanilla pod, split in half lengthways

Flaky sea salt, to finish

METHOD

1: Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly grease a 25cm square cake tin with butter and line the base and sides with non-stick baking parchment, letting some overhang the sides of the tin, to make it easier to lift out the cake later.

2: Put the flour, baking powder and salt into a large bowl and mix well, using a balloon whisk, to combine. Stir in the pistachios, 100g of the chocolate and the sesame seeds.

3: Melt the butter in a large saucepan over a very low heat, then add the demerara sugar, rapeseed and sesame oil, and the eggs. Using the point of a small, sharp knife, scrape out the seeds from the vanilla pod directly into the pan. Heat very gently for 3–4 minutes, whisking constantly, to combine and warm through – don’t overheat or the eggs will curdle.

4: Pour the warm mixture onto the dry ingredients and whisk until thoroughly combined and the chocolate has melted. Finally, fold in the remaining chopped chocolate.

5: Pour the cake batter into the prepared cake tin and bake for 25–30 minutes, until cooked through. It should be lightly golden and quite firm to the touch. If a skewer inserted into the centre comes up slightly tacky that’s fine, as it means the blondie will be nice and moist in the centre.

6: Remove from the oven and sprinkle on a generous pinch of flaky sea salt. Leave in the tin for 10 minutes, then lift out, peel away the parchment and place on a wire rack to cool.

7: Cut into squares to serve. The blondies will keep for 4–5 days in an airtight tin.

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INGREDIENTS

SERVES: 16

300g plain flour

2 tsp baking powder

A pinch of salt

100g shelled pistachio nuts, (bright green ones if you can find them), roughly chopped

200g white chocolate, roughly chopped

50g sesame seeds

150g butter, plus extra for greasing

300g demerara sugar

40ml rapeseed oil

40ml sesame oil

2 eggs, lightly beaten

1 vanilla pod, split in half lengthways

Flaky sea salt, to finish

METHOD

1: Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly grease a 25cm square cake tin with butter and line the base and sides with non-stick baking parchment, letting some overhang the sides of the tin, to make it easier to lift out the cake later.

2: Put the flour, baking powder and salt into a large bowl and mix well, using a balloon whisk, to combine. Stir in the pistachios, 100g of the chocolate and the sesame seeds.

3: Melt the butter in a large saucepan over a very low heat, then add the demerara sugar, rapeseed and sesame oil, and the eggs. Using the point of a small, sharp knife, scrape out the seeds from the vanilla pod directly into the pan. Heat very gently for 3–4 minutes, whisking constantly, to combine and warm through – don’t overheat or the eggs will curdle.

4: Pour the warm mixture onto the dry ingredients and whisk until thoroughly combined and the chocolate has melted. Finally, fold in the remaining chopped chocolate.

5: Pour the cake batter into the prepared cake tin and bake for 25–30 minutes, until cooked through. It should be lightly golden and quite firm to the touch. If a skewer inserted into the centre comes up slightly tacky that’s fine, as it means the blondie will be nice and moist in the centre.

6: Remove from the oven and sprinkle on a generous pinch of flaky sea salt. Leave in the tin for 10 minutes, then lift out, peel away the parchment and place on a wire rack to cool.

7: Cut into squares to serve. The blondies will keep for 4–5 days in an airtight tin.

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TOM’S TABLE (2015)

The ideal companion for anyone looking for simple everyday recipes with irresistible flavour, perfect for dinner parties or wonderful family meals.

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