Strawberry Pistachio
A home-style Strawberry Pistachio made with Unsalted Butter, Superfine Sugar, and Plain White Or Italian Type Flour. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
Ingredients
- 2 oz
- 5 oz
- 5 oz
Method (preview)
- 1
Preheat the oven to 350 F (180 C).
- 2
Finely chop the pistachio nuts.
- 3
Melt the butter in a small pan and leave to cool.
- 4
Put the eggs, sugar and vanilla extract in a bowl.
- 5
Whisk until pale and thick enough to leave a ribbon-like trail for 8 seconds when the whisk is lifted.
- 6
Sift the flour and fold half into the egg mixture.
- 7
Pour the cooled butter around the edge of the mixture and carefully fold in the remaining flour.
- 8
Divide the mixture in half and spoon one half into one of the prepared tins.
- 9
Fold 1 oz (25 grams) of the pistachio nuts into the remaining mixture and pour into the other tin.
- 10
Bake in the oven for 35-40 minutes or until the cakes have just started shrinking from the side of the tins.
- 11
Cool in the tins for 5 minutes.
- 12
Turn out on to a wire rack and leave to cool completely.
- 13
To fill and decorate, thinly slice the 12 oz (350 grams) of strawberries.
- 14
Sprinkle the Marsala wine over the plain cake, then split both cakes in half horizontally.
- 15
Whip the cream until it just holds its shape and divide into 2 portions.
- 16
Set one portion aside.
- 17
Place a pistachio cake layer on a flat plate and spread over half of 1 portion of the cream.
- 18
Add a plain cake layer, the strawberries, another pistachio cake layer and the remaining cream.
- 19
Top with the plain cake layer.
- 20
Coat the top and sides of the cake with two-thirds of the reserved portion of cream.
- 21
Lightly press the remaining pistachio nuts on the sides of the cake.
- 22
Spoon the remaining cream, in blobs, around the top of the cake and decorate with the remaining strawberries.
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