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Pistachio and blueberry dessert cake

A beautifully moist cake, tinged green from the pistachios and dotted deep, dark and purple with blueberries

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 Ingredients (Serves 6-8)


  • 70g shelled unsalted pistachios

  • 130g plain flour

  • 3 eggs

  • 200g butter at room temperature

  • 175g golden caster sugar

  • Zest and Juice of 1 lemon

  • 160g Blueberries plus a handful for the top of the cake

  • 1tbs plain flour


Method

In a food processor blitz the pistachios until you have fine green crumbs - similar to ground almonds.

Beat the butter and sugar in a food mixer or with an electric whisk until light and fluffy. Fold in the flour and pistachios, then the eggs and lemon zest and juice. Toss the blueberries with the tablespoon of flour. This will stop them sinking. Fold them gently through the mixture. Pour the cake batter into a lined tin about 23cm in diameter and sprinkle over the remaining blueberries.

Pre-heat the oven to 180 °C and cook for around 35 minutes. Turn the cake out gently and allow to cool. It will be dense and moist - delicious served with poached fruit, ice cream or frozen yoghurt, and sprinkled with some chopped, vivid green pistachios.



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