Name: Burnt Butter, Blackberry and Pistachio Torte
Prep time: 20 min
Cook time: 1 h 25 min
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

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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.

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.

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.