Pistachio sponge with honey & thyme crème fraîche & frosted pistachios

Pistachio sponge with honey & thyme crème fraîche & frosted pistachios

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(2 ratings)

Prep: 35 mins Cook: 45 mins - 50 mins

More effort

Serves 12

Pistachio paste adds moisture and smooth nutty flavour to Tom Kerridge’s deliciously light loaf cake with herb and honey topping, and sweet crunchy nuts

Nutrition and extra info

Nutrition: per serving

  • kcal589
  • fat33g
  • saturates17g
  • carbs63g
  • sugars42g
  • fibre3g
  • protein9g
  • salt0.6g
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Ingredients

    For the sponge

    • 200g butter, plus extra to grease
      Butter

      Butter

      butt-err

      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

    • 300g crème fraîche
    • 60g honey
      Honey

      Honey

      huh-nee

      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • 1 tbsp picked thyme leaves

    Method

    1. 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.

    2. 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.

    3. 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.

    4. Whip the crème fraîche with the honey and thyme. Serve with slices of the cake and the frosted nuts.

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    Comments, questions and tips

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    ellenhall
    24th Mar, 2017
    1.3
    I made this cake despite having read the review, mainly be ause I had pistachio paste that was running out of life and there were no other recipes I fancied! The warning signs were for eggs and serves 12 but I carefully checked out the tin size and followed the instructions but experienced similar problems to the other reviewer. It overflowed from the tin and just wouldn't cook in the centre! Very disappointing Tom, could do with an amendment on the recipe!
    _frogger_
    25th Feb, 2017
    1.3
    Made this today for my dad's 70th birthday celebrations not expecting there to be any issue since it is a fairly simple sponge recipe (I didn't do the sugared pistachios etc). But it's been in for 20 minutes longer than the recipe said, is starting to burn on top and still isn't cooked - it actually wobbled when I just took it out of the oven. I am very disappointed. Followed recipe to the letter and I'm not sure that it's going to be salvageable when I finally do take it out of the oven, which is extremely annoying when I've had to buy the pistachio paste which isn't cheap. And since the pistachio paste is the definition of a speciality item it's not like I can quickly whip up another one because I'd have to order another jar from the Internet. I was expecting something marvellous seeing as it's Tom Kerridge but I'm not wowed at all.
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