The last of today's posts is a little lighter but just as tasty. I got the idea when it was mentioned on a cookery programme that pistachio and cherry was a good combination. You could forego cutting the cake into individual portions and just half the whole cake. Although you wont get the bakers perks off-cuts. The canned cherries i used were in syrup but ones in juice should work as well, maybe with another tbsp of sugar if it needs it.
125g
caster sugar *
125g butter *
2 eggs *
½tsp vanilla *
75g ground pistachios *
100g SR flour *
150ml double cream *
4tbsp caster sugar *
1 can cherries
Makes
6
Cream
the butter and sugar together then individually beat in the eggs
along with the vanilla. Mix in the pistachios then fold in the
flour. Bake in an 8x10” lined and greased tin at 180oC
for about 20min. Leave to cool.
Drain
the cherries, reserving the juice/syrup. Puree the cherries along
with 2tbsp of sugar. Whip the cream to stiff peaks then mix in about
2/3 of the cherry puree.
Heat
the juice/syrup in a pan with the other 2tbsp of sugar until it has
reduced to a thin syrup (about single cream viscosity). Cut the cake
with a circular cutter and half each circle horizontally. Fill with
the cream and coat the top with the syrup.
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