A simple but showy cake to surprise your guests without being a pastry chef

Summary
Recipe Name
Pistachio & Blueberry cake
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Preparation Time
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pistachi blueberry cake
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Author: Malta Chef
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Prep Time 30 min
Cook Time 30 min
Servings
people
Ingredients
Cake
Filling
Decoration
Prep Time 30 min
Cook Time 30 min
Servings
people
Ingredients
Cake
Filling
Decoration
Rate this recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to favorite
Instructions
  1. Heat oven to 160C/180C fan. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
  2. Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick – when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.
  3. Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
  4. To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
  5. Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.