Name: Blueberry & pistachio cake with cardamom cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 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

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Blueberry & pistachio cake with cardamom cream

Blueberry & pistachio cake with cardamom cream

Good Food team

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Serves 12

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 4.8 out of 5.14 ratingsRate

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

Freezable (sponges only)

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Ingredients

Nutrition

Units:

MetricUS

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

For the cardamom cream filling

100g butter

softened
200g icing sugar
seeds from 6 cardamom pod

ground
200ml double cream

To decorate

85g pistachio

roughly chopped
200g blueberry

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Nutrition: per serving

kcal564
fat36g
saturates19g
carbs52g
sugars39g
fibre3g
protein7g
salt0.6g

Method

step 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.
step 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.
step 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.
step 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.
step 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 TIPS

GROUND PISTACHIOS

If you can’t find ready-ground pistachios, blitz your own to a fine powder in a food processor. Keep an eye on them – if you blend for too long, they will become greasy, which can make your cake heavy.

Recipe from Good Food magazine, July 2013

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A star rating of 4.8 out of 5.14 ratings

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