SERVES 10
For the cake
● Butter and flour for greasing
● 250g shelled pistachios
● 280g plain flour
● 1 tbsp (11g) baking powder
● 2 pinches baking soda
● 1 generous pinch sea salt
● 180g unsalted butter, diced, at room temperature
● 150g caster sugar
● 150g brown sugar
● 4 egg whites
● 120g crème fraîche
● 1 tsp almond extract
● 240ml low-fat milk
For the icing and decoration
● 250g cream cheese, at room temperature
● 110g unsalted butter, diced, at room temperature
● 400g icing sugar
● Shelled pistachios, roughly chopped
● Assorted berries and fresh herbs
1. Preheat the oven to 180°C (350°F/gas mark 4). Grease a 24cm springform cake tin with butter and dust with flour.
2. Pulse the pistachios into fine crumbs using a food processor or grind them in a pestle and mortar. Place in a mixing bowl and stir in the flour, baking powder, baking soda and sea salt until combined.
3. In a separate large bowl beat together the butter, caster sugar and brown sugar. Using an electric beater, whisk in the egg whites one at a time, then whisk at high speed for two to three minutes until the mixture is light and creamy. Stir in the crème fraîche and almond extract. Gradually fold in the dry ingredients and stir in the milk.
4. Transfer the batter to the greased and floured cake tin. Bake for 40-45 minutes or until the tip of a knife inserted into the centre comes out clean. Let the cake cool for about ten minutes before removing from the tin. Transfer to a serving plate and let cool for a further 15-20 minutes.
5. Meanwhile, prepare the icing. Stir together the cream cheese and butter until smooth, then gradually stir in the icing sugar. Chill the mixture for about 15 minutes.
6. Spread a thick layer of icing over the top of the cake and decorate as you wish with pistachios, berries, and herbs.
KITCHEN NOTES: The undecorated iced cake can be stored for two to three days in the refrigerator. Take it out about 30 minutes before serving to warm up and decorate.
My Art of Entertaining: Recipes and Tips from Miss Maggie’s Kitchen by Héloïse Brion is published by Flammarion, price £20. Photographs by Christophe Roué
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