Prep: 20 minutes (plus butter cooling time)
Cook: 1 hour 25 minutes
Serves: 8
Difficulty: Cuisine: Saved: | 161 | Recipe by: The Dairy Kitchen |
Recipe Shopping List
Burnt Butter, Blackberry and Pistachio Torte
Ingredients:
Burnt Butter, Blackberry and Pistachio Torte
Method:
Burnt Butter, Blackberry and Pistachio Torte
- Heat butter and cardamom pods in a small saucepan until melted and foaming. Continue cooking over low heat until the solids at the bottom turn a deep brown colour and smell nutty.
- Strain into a bowl to remove cardamom and cool to room temperature.
- Blend pistachios and icing sugar in a food processor for approximately 2 minutes until very finely ground (a few chunks are ok).
- Beat egg whites until soft peaks form and then using a metal spoon, fold in the icing sugar mixture in batches until incorporated. Fold in flour and cooled butter mixture, alternately.
- Pour mixture into a side and base lined 23cm springform pan. Stud the cake with blackberries and sprinkle with extra pistachios.
- Bake at 160°C for 1 hour and 25 minutes, until the centre of the torte is just set and skewer comes out clean when tested. Cool in pan for 15 minutes before transferring to a wire rack to cool to room temperature.
- Serve with double cream.
Tips & Hints:
- Substitute raspberries if blackberries are unavailable.
More Baking recipes from The Dairy Kitchen
No reviews for this recipe yet.
Feedback and Reviews