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!
White Chocolate, Orange & Pistachio Petit Triskells
- 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 )
- 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.
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.