Blueberry Pistachio Cake With Cardamom Cream Recipes

BLUEBERRY & PISTACHIO CAKE WITH CARDAMOM CREAM

Blueberry & pistachio cake with cardamom cream image

Reader Janine Watkins shares her recipe for a light and nutty celebration sandwich sponge with floral notes and bursting berries

Provided by Good Food team

Time 1h

Number Of Ingredients 12

Ingredients

4 large eggs
225g golden caster sugar , plus extra for dusting
175g butter , melted and cooled
200g self-raising flour , plus extra for dusting
85g pistachio , ground
50g blueberry
100g butter , softened
200g icing sugar
seeds from 6 cardamom pod , ground
200ml double cream
85g pistachio , roughly chopped
200g blueberry

Steps:

Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick - when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.
Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.

Nutrition Facts : Calories 564 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

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