PISTACHIO & NUTMEG CAKE WITH CHOCOLATE & RASPBERRIES
Serves 8
● 120g (4½oz) unsalted butter, softened, plus extra for greasing
● 100g (3½oz) shelled pistachios, plus extra, roughly chopped, to decorate
● 270g (9½oz) plain flour
● 4tbsp cornflour
● 2tsp baking powder
● ¾tsp bicarbonate of soda
● 1½tsp grated nutmeg
● ¼tsp fine sea salt
● 270g (9½oz) caster sugar
● 2 large eggs, lightly beaten
● 2tsp vanilla extract
● 150ml (5fl oz) milk
● 100ml (3½fl oz) water
● 3 large egg whites
For the chocolate ganache
● 200g (7oz) milk chocolate (at least 30 per cent cocoa solids), finely chopped
● 100ml (3½fl oz) double cream
● A pinch of sea salt flakes
For the mascarpone cream
● 120g (4½oz) mascarpone
● 120g (4½oz) crème fraîche
● 1½tbsp icing sugar
● 150-200g (5½-7oz) raspberries
● Edible flowers, to decorate
Preheat the oven to 160°C/fan 140°C/gas 3. Butter 2 x 20cm
diameter cake tins and line the bases with baking paper.
Blitz the pistachios in a spice grinder until fine, being careful not to reduce them to a paste.
(If you don’t have a spice grinder, a food processor is fine, but the cake will be a little heavier.) Transfer to a bowl and add both flours, the baking powder, bicarbonate of soda, nutmeg and salt. Stir with a fork to combine and then set aside.
In a separate bowl, beat the butter and sugar with electric beaters (or in a stand mixer) for about 5 minutes, until pale and fluffy. Gradually beat in the beaten eggs and vanilla, then
beat in the flour mixture on a low speed, a little at a time, alternating with the milk and water, until all are just incorporated.
In a clean bowl, whisk the egg whites to soft peaks, then gently fold them into the batter. Divide the batter equally between the tins and smooth the tops. Bake for 35-40 minutes, until golden. Allow to cool in the tins for 5 minutes, then turn out on to a wire rack and leave to cool completely.
To make the ganache, place the chocolate in a heatproof bowl. Gently heat the cream in a small pan until hot but not boiling, then pour it over the chocolate. Add the salt and stir until melted, thick and shiny.
Leave to cool.
To make the mascarpone cream, beat the mascarpone, crème fraîche and icing sugar together until smooth. Squash one-third of the raspberries with a fork and fold them through the mascarpone cream.
To assemble, spread the tops of both cakes with the ganache, then spread one of the cakes with the mascarpone cream and place the other cake on top, chocolate side upwards. Decorate with the remaining raspberries, chopped pistachios and edible flowers.