Burnt Butter, Blackberry and Pistachio Torte
Ingredients
- 175g Western Star Original Butter
- 3 cardamom pods, bruised
- 380g pure icing sugar
- 150g pistachio kernels
- 5 egg whites
- 200g plain flour, sifted
- 150g fresh or frozen blackberries
- 40g pistachio kernels, extra, roughly chopped
- Double cream, for serving