Blueberry & pistachio cake with cardamom cream

Blueberry & pistachio cake with cardamom cream

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(4 ratings)

Prep: 30 mins Cook: 30 mins

Easy

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

  • sponges only

Nutrition: per serving

  • kcal564
  • fat36g
  • saturates19g
  • carbs52g
  • sugars39g
  • fibre3g
  • protein7g
  • salt0.6g
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Ingredients

  • 4 large eggs
  • 225g golden caster sugar, plus extra for dusting
  • 175g butter, melted and cooled
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g self-raising flour, plus extra for dusting
  • 85g pistachio, ground
  • 50g blueberry
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

For the cardamom cream filling

  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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

To decorate

  • 85g pistachio, roughly chopped
  • 200g blueberry
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

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.

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Comments, questions and tips

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wldhntress
19th May, 2015
5.05
Absolutely fabulous and unusual (in a good way). Everyone who tried loved it. Will make again and perhaps try as cupcakes with the cardamom cream.
ljf102
14th May, 2015
I made this lovely cake, like the post below the mixture didn't thicken as described in the recipe but that didn't seem to matter. The cream filling with cardamom gave it a unique but lovely flavour, highly recommend.
carrotcustard
15th Dec, 2014
5.05
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
31st Dec, 2013
Absolutely gorgeous
nicolagoodfood
1st Aug, 2013
Was delicious - deserves every star!
nicoleinafrica
14th Aug, 2013
the top of the recipe says 5 ratings, but I can only see one...
stonefruit
12th Oct, 2013
Apparently 5 people have rated the recipe, and only one of them has commented. That's why you see only one name.
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