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You are here: Home / Recipes / Baking / Cake / Recipe: Orange, White Chocolate and Pistachio Petit Triskells

Recipe: Orange, White Chocolate and Pistachio Petit Triskells

Published on December 17, 2011 by Helen 9 Comments
Last Updated on September 4, 2018

Jump to Recipe - Print Recipe

I have a bit of a thing for silicone bakeware and I bought the most beautiful petit triskell silicone mould – as well as 4 others –  when on holiday in France in October, but had not quite got round to using any of them.   I had imagined little bite sized madeira cakes flavoured with orange, with white chocolate and pistachios would be the perfect in my new mould.  Sadly, despite copious use of cake release spray, the chocolate drops stuck and my little cakes are not quite as pretty as they could be.

Even so, I love the shape and am quite determined to find the perfect cake for the mould.  Currently I am leaning towards petit triskell madeleines.

They, were however delicious, Ed and I scoffed the entire lot whilst they were still warm.   A 1 egg mix was the perfect quantity for the tray!

Sadly stuck, but you can see how lovely the mould is

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Print Recipe
5 from 1 vote

White Chocolate, Orange & Pistachio Petit Triskells

Delicious chocolate, orange and pistachio bites made in a silicone mould.
Servings: 15 Triskells
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time12 mins
Total Time22 mins

Ingredients

  • 2 oz soft butter
  • 2 oz caster sugar
  • 1 egg
  • 3 oz plain flour
  • 1/2 tsp baking powder (or use self raising flour)
  • 1 dsp milk
  • 1/4 orange zest
  • 1 tbs white chocolate chips
  • 1 tbs pistachio nuts (roughly chopped )

Instructions

  • Preheat the oven to GM4 / 180C / 350F
  • Using an electric whisk cream together the butter and sugar until soft and fluffy.   Whisk in the egg and 1 tsp of the flour (this stops the mixture curdling).
  • Fold in the remaining ingredients.
  • When mixed spoon into well-greased moulds and bake for about 12 minutes, until risen and springy.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
White Chocolate, Orange & Pistachio Petit Triskells
Amount Per Serving
Calories 75 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 19mg6%
Sodium 32mg1%
Potassium 34mg1%
Carbohydrates 9g3%
Sugar 4g4%
Protein 1g2%
Vitamin A 110IU2%
Vitamin C 0.2mg0%
Calcium 13mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods
Cuisine: French
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Apologies for the photos which are even worse than usual; I dropped my DSLR which is currently with the camera doctor, leaving me praying it will not be too expensive or even terminal.  I am left with using my ancient point and shoot.

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Filed Under: Baking, Cake, Recipes, £ Ingredients: Chocolate, Dairy, Eggs, Flour, Milk, Nuts, Orange, Sugar

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    Recipe Rating




  1. Choclette

    5 stars
    Helen these are so pretty. Damn shame the chocolate stuck, but they look gorgeous anyway. Touch wood, I haven’t had any problems with my silicone moulds, but I haven’t got fancy ones like these. Orange and pistachios are a classic and with the white chocolate in too, I am not in the least bit surprised you wolfed them down so quickly.

    Reply
    • Helen

      Things usually do not stick, but I think that chocolate drops, the ridges on the moulds and the fact that they are tiny is a bad combo.

      I’ll try again, making a plain cake and brushing them with butter. The shape is too too pretty not to.

      Reply
  2. bakingaddict

    5 stars
    These look so cute! I love the flavour combinations and probably would have eaten the whole lot too! I love using silicone moulds and am slowly building up a collection. So sorry to hear about your camera – hope it gets fixed soon and does not cost the earth!

    Reply
    • Helen

      I am deserately upset about the camera and hope it can be fixed. If not, it is one to claim on the insurance that will cost me my no claims bonus sadly.

      Silicone is far cheaper in a French supermarket. I may have also bought two sizes of canelle mouulds too. I am desperate for a scallop shaped madeleine mould.

      Reply
  3. the caked crusader

    5 stars
    I never understand why silicone bakeware sticks, but that has always been my experience too. Your little cakes are adorable though.
    Sad news about the camera – finger’s crossed it can be fixed

    Reply
    • Helen

      Thank you. The camera will either get repaired or claimed for on the insurance but it will still cost me £150 sadly.

      I think that it is bits in cakes that stick to the silicone. It is a very fussy mould and the cakes are tiny.

      Reply
  4. Jeanne @ CookSister

    5 stars
    Love these moulds – never yeard of them before but they are tres desirable ;) Sory to hear abotu the camera – that’s one of my biggest fears, dropping my Canon… :( Hope you get it sorted out.

    Reply
    • Helen

      The camera dropping is a bugger. My ankle went from under me and me and the camera ended up on the floor. It works. But the autofocus is bust and I cannot get the lens off. Most it will cost me is £100 and my no claims bonus.

      Reply
  5. Lynn

    5 stars
    Pretty! Want!

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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