- 125g butter, softened
- 1/2 cup caster sugar (for cake)
- 1/2 tsp Queen Organic Vanilla Bean Paste
- 2 eggs
- 1 cup self-raising flour, sifted
- 1/3 cup milk
- 1 tbsp raspberry jam
- 100g roasted unsalted pistachios
- 100g caster sugar, extra
- 1 tbsp water
- 150ml pure cream
Preheat oven to 180° Celsius.Beat butter, caster sugar (for cake) and vanilla paste in the bowl of an electric mixer until pale and creamy. Add the eggs individually, beating well after each addition. Add the flour and milk alternately a third at a time, starting and ending with flour. Stir in lightly to combine.
Grease and line a 10cm spring form pan. Add half the cake mixture to the pan, transfer to the oven and bake for 20 minutes (until top is golden and a skewer inserted comes out clean). Remove from the oven and set aside to cool. Once cool, remove from springform pan and set aside. Clean the spring form pan and repeat with remaining cake batter. Once second cake has cooled, even the top of one of the cakes which will become the base cake.
In a large heavy bottomed saucepan place the apple pieces and add enough tap water to cover. Add the sugar, vanilla bean paste and half lemon and stir until sugar is dissolved. Bring the saucepan to the boil then take off the heat immediately, take out the apple, drain well and set aside to cool.
While the cakes are cooling, line a baking tray with paper and distribute pistachios in one layer close together. Place caster sugar (for praline) and water in a heavy bottom saucepan and heat over low heat until sugar has dissolved. Increase heat to high and bring to the boil. Allow to boil without stirring until mixture turns golden (about 5 minutes). Once golden, pour over pistachios carefully (mixture will be extremely hot) and allow to cool.
Once cool break into 5-6 shards. Set aside two shards for decoration and place the remaining praline into a blender and pulse until praline has turned into a crumble.
Beat cream with a mixer until light and fluffy.
Place the base cake onto a place and spread the top with raspberry jam. Top with pistachio praline and then a layer of whipped cream (not too much or it will ooze out of the side of the cake when you add the top layer. Gently add the second cake over the filling and pipe the remaining cream onto the top of the cake.
Decorate with the two pistachio shards, a couple of raspberries and some edible flowers. Serve immediately.
This lovely recipe and images are by Chew Town. See the original here.