Strawberry & pistachio cake
Strawberry and pistachios are great friends and this is a moist and delicious cake, high in protein and therefore quite filling.
Makes 23 cm cake
115g butter
2/3 cup caster sugar
3 eggs, separated
2 tbsps cornflour
175g cups ground almonds
1 cup ricotta
2 tsps vanilla extract
Zest from one lemons
Pinch salt
1 chip strawberries, hulled, halved or quartered
½ cup shelled pistachios, chopped roughly
Fruit puree to serve (optional)
Yoghurt or whipped cream to serve
- Preheat oven to 170 C fan bake and line a springfrom cake tin with baking paper.
- Cream butter and sugar until pale and creamy. Add in egg yolks, one at a time and beat until smooth. Slow the beater and add in cornflour, ground almonds, ricotta, vanilla and lemon zest and mix to a smooth batter.
- Whisk the egg whites to soft peaks and gently fold into the cake batter until combined. Scrape into prepared tin and smooth the top.
- Arrange strawberries on top of batter in whatever pattern you like. Sprinkle over pistachios.
- Bake in the centre of oven for 25 minutes then rotate and cook for a further 20 minutes or until skewer comes out with a few crumbs attached.
- Serve warm or cooled, drizzled with fruit puree and yoghurt or cream.
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