Warm pistachio cake
METHOD
Preheat the oven to 170°C. Line a square baking tin with parchment. Cream sugar and butter together, add half of the beaten eggs.
Grind/blend the almonds and pistachios with the flour. Add half the flour and nut mix and the other half of the eggs. Beat in the rest of the flour and nut mix.
Pour mix into tin and bake for approx 20 minutes.
Mix sugar with water, bring to boil. Meanwhile, whisk egg whites to stiff peaks. Boil sugar to 250°F and pour into egg whites – whisk until cool.
Fold puree and crème fraîche through meringue mix until smooth. Pour into Dariole moulds and freeze until set.
Put juice, zest, sugar and butter in a heatproof bowl over simmering water. Make sure water doesn’t touch the bowl! Stir until butter has melted.
Lightly whisk eggs and egg yolk and stir into lemon mixture. Whisk until combined then leave to cool for 10 minutes until creamy and thick. Set in fridge.
Cut cake into 10cm x 2cm slices. Turn out parfait and arrange on plate with a swipe of lemon curd.
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