Makes 12 halves:
125 g cake flour
180 g sugar
100 g butter, softened
zest of 2 oranges
180 ml orange juice
125 g sugar
2 egg yolks
45 g butter
15 g cornstarch
Pre-heat the oven to 180ºC.
Grease and flour semi-espherical molds (7 cm diameter).
Beat the butter with the sugar until smootth and creamy.
Add the eggs and mix until tender.
Add the zest and the flour combining until smooth.
Pour the batter into the molds until half and bake for 20 minutes.
Remove from the oven and unmold.
Let the cakes cool down on a rack.
Combine the cornstarch with a small portion of the orange juice.
Combine all the ingredients until smooth.
Cook over medium heat until thick stirring constantly.
Spread the custard between two halves of the cake and coat with the custard.
Make a small hole on top of one of the halves and place a halved green pistachio.