- 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
| - 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.
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