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Blueberry & pistachio cake with cardamom cream

posted in: Blueberry, pistachio 0

recipe image

Ingredients:

  • 4 large egg
  • 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
Servings: 12

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Estimated Nutrient Breakdown:


Calories: 6,428.46
Weight: 1,721.78g
Total Fat: 396.60g
Saturated Fat: 203.76g
Trans-Fat: 9.09g
Monounsaturated Fat: 127.45g
Polyunsaturated Fat: 39.52g
Protein: 88.58g


Cholesterol: 1,611.35g
Sodium: 405.33g
Calcium: 537.70g
Magnesium: 308.88g
Potassium: 2,653.45g
Iron: 13.59g
Zink: 8.89g
Phosphorus: 1,666.39


Vit A: 3,072.49
Vit B1: 1.95
Vit B2: 1.76
Vit B3: 6.10
Vit B6: 3.51
Vit B12: 2.61
Vit D: 9.54
Vit E: 9.54
Vit K1: 75.15

Notes:

Caution: Sulfites
Health Notes: Vegetarian,Peanut-Free,Alcohol-Free,
Notes: My awesome dad says this recipe is interesting!!


Author: BBC Good Food
Tags: Wild Food Box,Blueberry,pistachio

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