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- Strawberry and Pistachio Cake
- (Torta di Fragole e Pistacchio)
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- Ingredients:
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For the Cake:
- 2 oz (50 grams) unsalted butter
5 oz (150 grams) blanched pistachio nuts
6 eggs, beaten
5 oz (150 grams) superfine sugar
Few drops of vanilla extract
5 oz (150 grams) plain white or Italian type 00 flour
For the Filling and Decoration:
12 oz (350 grams) fresh strawberries plus a few to decorate
1 tablespoon (15 ml) Marsala wine
1 pint (600 ml) heavy cream
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- Directions:
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- Preheat the oven to 350° F (180° C).
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- Grease with butter and line two 8-inch (20 cm) round sandwich tins.
Finely chop the pistachio nuts.
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- Melt the butter in a small pan and leave to cool.
Put the eggs, sugar and vanilla extract in a bowl.
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- Whisk until pale and thick enough to leave a ribbon-like trail for 8 seconds when the whisk is lifted.
Sift the flour and fold half into the egg mixture.
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- Pour the cooled butter around the edge of the mixture and carefully fold in the remaining flour.
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- Divide the mixture in half and spoon one half into one of the prepared tins.
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- Fold 1 oz (25 grams) of the pistachio nuts into the remaining mixture and pour into the other tin.
Bake in the oven for 35-40 minutes or until the cakes have just started shrinking from the side of the tins.
Cool in the tins for 5 minutes.
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- Turn out on to a wire rack and leave to cool completely.
To fill and decorate, thinly slice the 12 oz (350 grams) of strawberries.
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- Sprinkle the Marsala wine over the plain cake, then split both cakes in half horizontally.
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- Whip the cream until it just holds its shape and divide into 2 portions.
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- Set one portion aside.
Place a pistachio cake layer on a flat plate and spread over half of 1 portion of the cream.
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- Add a plain cake layer, the strawberries, another pistachio cake layer and the remaining cream.
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- Top with the plain cake layer.
Coat the top and sides of the cake with two-thirds of the reserved portion of cream.
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- Lightly press the remaining pistachio nuts on the sides of the cake.
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- Spoon the remaining cream, in blobs, around the top of the cake and decorate with the remaining strawberries.
That's it!
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