Saturday, 20 May 2017

Raspberry and pistachio heart

Today I want to show you a perfect cake to celebrate with your other half. Aromatic and  moist, dreamy - absolutely amazing. I can guarantee, you're not gonna finish after just one piece.

Ingredients for 20-23cm pan:
250g unsalted butter
200g granulated sugar (1 cup)
5 eggs
120g pistachio kernels
250g plain flour
2 teaspoons baking powder
1 teaspoon rose water
seeds from 5 cardamom pods
red food colouring

Grind pistachio kernels to powder in a blender, but don't blend too long as they'll get oily. Mix them together with sieved flour and baking powder, set aside. Beat butter with sugar in a bowl, until it's soft and fluffy. Add eggs, one at a time, making sure they are well incorporated. Add rose water, cardamom seeds and flour with pistachios, mix well with spatula. Add couple drops of red colouring and mix - check if you like the colour - add some more if required. Pour mixture in a greased pan, bake in 170C for around 50 minutes. Set aside to cool.

For filling:
500ml heavy whipping cream, chilled
400g raspberries
3 tablespoons sugar
handful of chopped pistachio kernels - for decoration
1 teaspoon of rose water

Whip cream with sugar and rose water until it holds its shape. Slice cake horizontally, so you have 2 sheets. Put one of them on a tray, spread half of the whipped cream and arrange raspberries on top, saving couple of them for decoration. Cover with second part of cake and spread evenly remaining cream. Decorate with chopped pistachios and raspberries (mine has actually chopped jelly on top).
Enjoy :-)

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