PISTACHIO & CARDAMOM CAKE WITH WHIPPED WHITE CHOCOLATE GANACHE

SERVES 12 You’ll need 2 x 20cm round cake pans.

400g pistachios, plus

2 tsp extra, finely chopped, to decorate

20 green cardamom pods, seeds removed

300g unsalted butter, at room temperature

240g caster sugar

1 vanilla bean, halved, seeds scraped

6 large eggs, at room temperature

1/2 cup (90g) fine semolina

WHIPPED WHITE CHOCOLATE GANACHE

250g white chocolate, finely chopped 1/2 cup (125ml) thickened cream 20g unsalted butter, chopped

Preheat oven to 185°C/165°C fan-forced. Grease 2 x 20cm round cake pans and line with baking paper.

Whiz pistachios in a food processor until a fine crumb. Grind cardamom seeds using a mortar and pestle until a fine powder.

Place the butter, sugar, vanilla seeds, cardamom and a pinch of fine salt in a stand mixer fitted with the paddle attachment. Mix on high speed for 5 minutes, scraping down side of bowl several times. With the motor on low, gradually add the eggs and mix until well combined. Add ground pistachio and mix on medium speed for 1 minute or until combined. Add semolina and continue to mix on medium speed for 1 minute or until combined. Divide between prepared pans and level tops with a spatula. Bake for 35-40 minutes until light golden and a skewer inserted in the centre comes out clean. Cool in pans on a wire rack for 10 minutes, then turn out cakes onto a lined wire rack and stand until room temperature.

Meanwhile, make the ganache. Place all ingredients in a large glass bowl. Microwave on high for 1 minute and stir. Repeat until smooth and combined. Place in the fridge until chilled and very thick. When ready to assemble, transfer to a stand mixer fitted with the whisk attachment and beat until mixture turns from a cream colour to white (do not overmix, or it will be too hard to spread).

Place one cooled cake on a serving plate. Spread with half of the whipped ganache. Top with remaining cake and spread over remaining ganache. Sprinkle with extra chopped pistachio.

“I’ve eaten crisp discs of white chocolate dolloped with caviar, and broken shards of dark chocolate with gently stewed eggplant.”