LE GÂTEAU VERT

This green cake was artist Claude Monet’s favourite birthday cake.

WHAT YOU WILL NEED 23cm round cake tin, greased, then base-lined with baking paper; muslin square

Serves 8-10

For the pistachio marzipan

300g (10½oz) pistachio kernels 225g (8oz) icing sugar

1 large egg white, whisked

1tsp pistachio essence (available from specialist shops or online)

For the Génoise sponge

50g (1¾oz) pistachio kernels

75g (2¾oz) plain flour

125g (4½oz) caster sugar

4 large eggs

25g (1oz) unsalted butter, melted Grated zest of 1 unwaxed lemon

For the crème au beurre

300g (10½oz) spinach

100g (3½oz) pistachio kernels 1tbsp kirsch

150g (5½oz) unsalted butter, softened

80g (2¾oz) caster sugar 2 large egg yolks

For the decoration

1 quantity pouring fondant (see box, right), made with 3-4tbsp spinach water (see method) instead of plain water and ½tsp pistachio essence

25g (1oz) pistachio kernels Edible flowers, to decorate (optional)

STEP 1 For the marzipan, grind the pistachio kernels in a food processor. Add the icing sugar and grind until fine, then tip into a mixing bowl. Add the egg white and pistachio essence and combine. Turn out onto a worktop dusted with icing sugar and knead until smooth. Wrap in clingfilm and allow to rest.

STEP 2 For the Génoise sponge, preheat the oven to 180°C/fan 160°C/gas 4. Finely grind the pistachio kernels and flour in a food processor. Place the sugar and eggs in a large bowl and whisk until thick and pale. Fold in the flour mixture, butter and lemon zest.

STEP 3 Pour the mixture into the tin and bake for 20-30 minutes, until risen and springy to the touch. Cool for 5-10 minutes, then turn out onto a wire rack to cool completely (see tip, page 53).

STEP 4 For the crème au beurre, bring 125ml water to the boil in a large pan. Add the spinach and wilt for 2-3 minutes. Transfer to a blender and blitz to a purée.

STEP 5 Drain the purée through a square of muslin, squeezing out all the spinach water into a bowl. You should have about 160-170ml. Set aside.

STEP 6 Grind the pistachio kernels in a blender. Add the kirsch, 1tbsp spinach water and 50g butter. Blitz to a paste and set aside.

STEP 7 Place the sugar and 100ml spinach water into a pan. Dissolve the sugar over a gentle heat, then boil for 2-3 minutes, until the syrup is clear and forms a thread when pulled between 2 teaspoons.

STEP 8 Whisk the egg yolks in a stand mixer, then pour in the warm sugar syrup in a thin stream, whisking all the time. Whisk until the mixture is thick and cold, then add the pistachio paste and remaining 100g butter and whisk in well.

STEP 9 Slice the sponge into three equal layers (see tip, below). Place one sponge on a wire rack and spread with one-third of the crème au beurre. Top with another sponge and spread with another third of the crème au beurre, then top with the final sponge. Spread the remaining crème au beurre all over the top and sides in a thin layer.

STEP 10 Roll out the pistachio marzipan and carefully use to cover the whole cake. Pour the fondant icing slowly and evenly over the top. Allow to drip for 2-3 minutes, then transfer to a cake stand. Chop the pistachio kernels and press around the base of the cake, then decorate with edible flowers, if using.