Blueberry & pistachio cake with cardamom cream - Good Food Middle East
Reader Janine Watkins shares her recipe for a light and nutty celebration sandwich sponge with floral notes and bursting berries
Ingredients
- 4 large eggs
- 225g golden caster sugar, plus extra for dusting
- 175g butter, melted and cooled
- 200g self-raising flour, plus extra for dusting
- 85g pistachios, ground
- 50g blueberries
- 100g butter, softened
- 200g icing sugar
- seeds from 6 cardamom pod, ground
- 200ml double cream
- 85g pistachios, roughly chopped
- 200g blueberries
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