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Pistachio cake with creme anglaise
Serves: 12
Prep time: 45 minsTotal time: 
Note: this recipe contains partially cooked eggs. / Recipe by Emily Scott. French-trained chef Emily heads up the kitchen at The St Tudy Inn, a cosy pub in the pretty Cornish village of St Tudy. / Recipe photograph by Kate Whitaker.
Pistachio cake with creme anglaise
Serves: 12
Prep time: 45 minsTotal time:
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Nutritional information (per serving)
Calories
647Kcal
Fat
48gr
Saturates
23gr
Carbs
41gr
Sugars
37gr
Fibre
0gr
Protein
11gr
Salt
0.3gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 250g soft unsalted butter
- 225g caster sugar
- finely grated zest of 1 lemon
- 4 large eggs
- 1 x 100g bag pistachio kernels
- 1 x 100g bag ground almonds
- 50g plain flour
- 1 tsp baking powder
- icing sugar, for dusting
For the crème anglaise
- 300ml milk
- 1 x 300ml pot double cream
- 8 egg yolks
- 100g caster sugar
- 1 tsp vanilla bean paste/extract, or the seeds from a split vanilla pod
For the glaze
- 100g caster sugar
- juice and finely grated zest of 1 lemon
- 50g pistachio kernels
Step by step
Get ahead
Make the cake up to a day ahead, cool, then store in an airtight container. Make the crème anglaise up to a day ahead, cool, cover and chill. The cake can also be frozen.
- Line a 900g loaf tin (20cm x 9cm x 8cm) with an overhanging strip of baking paper. Preheat the oven to 180°C, fan 160°C, gas 4.
- Cream the butter and sugar until light and fluffy; add the lemon zest. Whisk the eggs; slowly add them, whisking until incorporated.
- Whiz the pistachios in a food processor until finely ground. Add the ground almonds, flour, baking powder and a pinch of salt; pulse briefly to combine, then fold into the butter, egg and sugar mixture. Spoon into the loaf tin. Bake for 45-50 minutes until golden brown and firm to touch.
- For the crème anglaise: gently heat the milk and cream in a large heavy-based saucepan until steaming, but don't let it boil. In a large bowl, whisk the egg yolks and sugar until pale; stir in the vanilla. Slowly pour the hot cream onto the egg mixture, stirring constantly with a whisk or wooden spoon until combined. Return the mixture to the pan and stir over a very low heat until thickened and smooth. Leave to cool.
- For the glaze, gently dissolve the sugar in 3 tablespoons lemon juice in a small pan; add the zest and pistachios. Simmer gently for 5 minutes until syrupy.
- Cool the cooked cake for 10 minutes. Spoon the glazed pistachios on top and leave to cool completely.
- Lift the cake from the tin, transfer to a board and dust lightly with icing sugar. Serve with the crème anglaise.