Pistachio cake with creme anglaise
Serves 12 | prep 45 mins | total time 1 hr 25 mins
Pistachio cake with creme anglaise
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Serves 12 | prep 45 mins | total time 1 hr 25 mins
Rate
Nutritional information (per serving)
Calories
647Kcal
Fat
48gr
Saturates
23gr
Carbs
41gr
Sugars
37gr
Fibre
0gr
Protein
11gr
Salt
0.3gr
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.
