Blueberry & pistachio cake with cardamom cream

Blueberry & pistachio cake with cardamom cream

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(2 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 12

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

Nutrition and extra info

Additional info

  • sponges only
Nutrition info

Nutrition per serving

kcalories
564
protein
7g
carbs
52g
fat
36g
saturates
19g
fibre
3g
sugar
39g
salt
0.6g

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 pistachios, ground
  • 50g blueberries

For the cardamom cream filling

  • 100g butter, softened
  • 200g icing sugar
  • seeds from 6 cardamom pod, ground
  • 200ml double cream

To decorate

  • 85g pistachios, roughly chopped
  • 200g blueberries

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Method

  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.

Recipe from Good Food magazine, July 2013

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Comments

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carrotcustard's picture
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Made this in a giant cupcake mould for a dinner party. Looked incredible and had so many compliments. Electric-whisked for ages but couldn't get the eggs stiff like it described. It didn't seem to matter though: the mixture was still full of air after folding, and the resulting cake had a lovely light texture. The cream was beautiful, not sickly sweet, but the cardamom gave it a very interesting flavour. Unusual in a very good way.

Bethanwy's picture

Absolutely gorgeous

nicolagoodfood's picture

Was delicious - deserves every star!

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