Serves : 16 – 20 servings
Ingredients :
Ingredients :
1) BUTTER 375g (13oz), at room temperature
2) CASTER SUGAR 375g (13oz)
3) EGGS 5, plus 4 extra yolks
4) PLAIN FLOUR 250g (9oz)
5) BAKING POWDER 1 teaspoon
6) SALT ½ teaspoon
7) FINE SEMOLINA 125g (4½oz)
8) GROUND ALMONDS 300g (10½oz)
9) GROUND PISTACHIOS 300g (10½oz)
10) GREEN CARDAMOM PODS 10–12, lightly crushed and seeds extracted and finely ground for use (save the pods for flavouring other dishes)
11) VANILLA EXTRACT 1 teaspoon
FOR THE TOPPING
1) WHITE CHOCOLATE 250g (9oz), broken into pieces or chopped
2) GROUND PISTACHIOS 50g (1¾oz)
2) CASTER SUGAR 375g (13oz)
3) EGGS 5, plus 4 extra yolks
4) PLAIN FLOUR 250g (9oz)
5) BAKING POWDER 1 teaspoon
6) SALT ½ teaspoon
7) FINE SEMOLINA 125g (4½oz)
8) GROUND ALMONDS 300g (10½oz)
9) GROUND PISTACHIOS 300g (10½oz)
10) GREEN CARDAMOM PODS 10–12, lightly crushed and seeds extracted and finely ground for use (save the pods for flavouring other dishes)
11) VANILLA EXTRACT 1 teaspoon
FOR THE TOPPING
1) WHITE CHOCOLATE 250g (9oz), broken into pieces or chopped
2) GROUND PISTACHIOS 50g (1¾oz)
Preparation Method :
- Preheat the oven to 160°C/325°F/Gas Mark 3. Line a 24 × 20cm (9½ × 8in) rectangular cake tin with greaseproof paper.
- Put the butter and sugar into a bowl and beat together until smooth and creamy. Mix in the eggs and yolks, but don’t beat them in.
- Sift in the flour, baking powder and salt and stir well to combine. Mix in the semolina, ground nuts and ground cardamom seeds, then add vanilla.
- Pour the batter into the prepared tin and bake for 10 minutes, then lower the temperature to 140°C/275°F/Gas Mark 1 and bake for a further 40–50 minutes, until a skewer inserted in the middle comes out clean.
- Set aside to cool in the tin. The cake is crumbly and delicate, so carefully turn it out, peel off the paper and place on a rack.
- To make the topping, melt the chocolate in a heatproof bowl set over a pan of simmering water. Take off the heat and mix in the ground pistachios, then pour over the cake. Allow to set, then cut into small squares and present in mini paper cases.
- Put the butter and sugar into a bowl and beat together until smooth and creamy. Mix in the eggs and yolks, but don’t beat them in.
- Sift in the flour, baking powder and salt and stir well to combine. Mix in the semolina, ground nuts and ground cardamom seeds, then add vanilla.
- Pour the batter into the prepared tin and bake for 10 minutes, then lower the temperature to 140°C/275°F/Gas Mark 1 and bake for a further 40–50 minutes, until a skewer inserted in the middle comes out clean.
- Set aside to cool in the tin. The cake is crumbly and delicate, so carefully turn it out, peel off the paper and place on a rack.
- To make the topping, melt the chocolate in a heatproof bowl set over a pan of simmering water. Take off the heat and mix in the ground pistachios, then pour over the cake. Allow to set, then cut into small squares and present in mini paper cases.
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