Pistashaio Fox Cake

Cake, Dessert, Survivor: Cambodia - Second Chance, Sweets

It has been a struggle watching our frenemy Tasha Fox survive tribal council after tribal council this season.

Unfortunately, we have a checkered history with Tasha. After Andrew Keegan dragged us into the Danny Tanner Full Circle cult, we were forced to recruit new members. Naturally, we looked toward other cult-like organisations and deep within the trenches of one, we found our Tasha.

Tasha took on the Full Circle identity of Kimmy Gibbler – and was truly Kimmy in every sense. Her grating personality and all-round irritable presence made her such a perfect Kimmy she eventually replaced us as Krishna the parrot’s guardian. Not cool Tasha/Kimmy Gibbler!

Although Full Circle was eventually exposed and disbanded, our deep hatred of Tasha was enduring. That said, to see her receive a golden goose egg of votes has made me want to give her some comfort and try to reignite what was once a glorious friendship. After all, we did kind of ruin her life with that whole cult thing.

What says ‘I’m sorry’ and simultaneously ‘you still annoy the living turdcakes out of me’?

 

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The Pistashaio Fox Cake is the perfect way to make amends with an old frenemy. The heavenly thick chocolate ganache can literally gloss over the oldest of friendship wounds.

 

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Pistashaio Fox Cake
Serves: 16

Ingredients
1 cup plain flour
1/2 cup pistachio meal
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons instant coffee
2 eggs
3/4 cup caster sugar
1/4 cup coconut oil
1/2 cup milk
1/2 cup boiling water
1/3 cup cocoa powder
1 teaspoon vanilla extract
200g dark chocolate
1/2 cup thickened cream
80g shelled, halved pistachios

Method
Preheat oven to 180C. Grease a rectangular cake tin.

In a large bowl, sift together flour, baking powder, baking soda, pistachio meal, sugar and cocoa powder. Add eggs, milk, water, oil, vanilla and coffee and stir until combined.

Pour into prepared tin (batter will be quite thin) and bake for 30-35 minutes or until risen and cooked through. Allow to cool.

To ice, cut chocolate into very fine slithers and place in heat-proof bowl. Gently heat cream in a small saucepan until just scalded. Pour cream over chocolate slithers and leave to sit for five minutes.

After five minutes, stir until ganache is smooth. Pour over cake and top with pistachios. Refrigerate until ganache is set.

 

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