PISTACHIO & ELDERFLOWER CAKE
THIS IS A REALLY BEAUTIFULLY CAKE, LIGHT AND SUMMERY - CONTINUING MY OBSESSION WITH PISTACHIOS WHICH MARRY SO BEAUTIFULLY WITH ELDERFLOWER. IT DOES CONTAIN A FAIR WHACK OF SUGAR BUT THE PISTACHIOS AND YOGHURT OFFER SOME BALANCE PROVIDING PROTEIN (128G IN THE CAKE) AND FAT (117G) AS WELL AS A DECENT 85% OF YOUYR DAILY B6 NEEDS - SUPPORTING HORMONE FUNCTION, THE USE AND STORAGE OF ENERGY AS WELL AS BRAIN FUNCTION AND MOOD. WGAT'S MORE IT'S COMPLETELY GRAIN FREE!
Per slice (16 slices) this cake provides 7g fat, 8g protein, and 1g of fibre.
- 180g raw whole pistachios, plus a small handful for decorating
- 6 eggs, separated
- 150g golden granulated sugar
- 50 g melted butter
- zest of 1 lemon
- 150 ml elderflower cordial
- 2-3 tablespoons runny honey
- ½ a lemon
- Grease and line a 9 inch cake tin and preheat the oven to 160 deg C.
- In a food processor or blender (or Nutri-bullet in my case) finely mill the pistachios to the consistency of cornmeal
- Whisk the egg whits with a pinch of salt until they form soft peaks.
- At this point keep the whist going and add in 6 tbsp of the sugar, 1tbsp at a time so the sugar fully incorporates. The whites are ready when they are glossy and hold a firm peak (like a meringue) but are not dry.
- In a separate bowl whisk together the remaining sugar with the 6 eggs yolks until they are pale and doubled in size.
- Add in the melted butter, milled pistachios and lemon zest to the egg yolk and sugar mix and combine.
- Take a couple of very large serving spoonfuls of the eggs whites and gently mixx through the egg yolk and pistachio mix to loosen it up, then fully combine both the egg whites and the yolks - gently folding the whites through to keep as much as air in the mix as possible.
- Pour the cake mix into the tin and bake in the preheated oven for roughly 40 minutes - it is ready when the cake is golden and pulling away from the sides, and skewer inserted into the centre comes out clean.
- Combine all the elderflower drizzle ingredients in a pan on a medium heat and bring to the boil
- Reduce the heat and simmer for 5 minutes until it has thickened and is syrupy. Reserve 2 tbsp separately for the icing.
- When the cake comes out the oven, poke holes all over it with a skewer, and pour over the warm syrup.
- 200g greek yogurt
- Reserved elderflowers syrup
- 2 tbsp icing sugar
- 1-2 extra tbsp of elderflower cordial if necessary
- Combine al the ingredients minus the extra cordial in a bowl with a whisk - if you want not more "elderflowery" add the extra cordial after tasting, (I always do!)
- Spread the icing on the cooled cake once it has been removed from the tin.
I always decorate mine with raspberries - mostly because I decorate everything with raspberries , they are my favourite fruit - but they also compliment the flavours perfectly and look so pretty.