For the sponge
- 200g butter, plus extra to grease
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300g golden caster sugar
- 100g pistachio paste (available from souschef.co.uk)
- 300g self-raising flour
- 4 large eggs
For the frosted pistachios
- 125g golden caster sugar
- 100g pistachios (the super green variety if you can get them)
For the thyme crème fraîche
Heat oven to 170C/150C fan/gas 3 1/2. Grease and line a 900g loaf tin with a strip of baking parchment that hangs slightly over either end of the tin. To make the sponge, beat the butter and sugar using an electric hand whisk or tabletop mixer until light and fluffy. Add the pistachio paste and 2 tbsp of flour, then beat the eggs in one at a time. Once fully combined, fold in the remaining flour.
Spoon the mixture into the tin and bake for 45-50 mins. Remove from the oven, cool in the tin for 10-15 mins, then lift out onto a wire rack using the ends of the baking parchment.
While the cake bakes, make the frosted pistachios. Line a baking tray with baking parchment. Mix the sugar with 2 tbsp water in a small saucepan and bring to the boil. Add the nuts and stir until the sugar starts to crystallise. Once the nuts are covered in a white crystal coating, turn out onto the lined tray and leave to cool.
Whip the crème fraîche with the honey and thyme. Serve with slices of the cake and the frosted nuts.