Prue Leith's Le Gâteau Vert recipe
This green cake was artist Claude Monet’s favourite birthday cake.
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Ingredients
- 300g pistachio kernels
- 225g icing sugar
- 1 large egg white, whisked
- 1 tsp pistachio essence
- 50g pistachio kernels
- 75g plain flour
- 125g caster sugar
- 4 large eggs
- 25g unsalted butter, melted
- grated zest of 1 unwaxed lemon
- 300g spinach
- 100g pistachio kernels
- 1 tbsp kirsch
- 150g unsalted butter, softened
- 80g caster sugar
- 2 large egg yolks
- 250g fondant icing sugar
- 3–4 tbsp spinach water (see method)
- ½ tsp pistachio essence (optional)
- 25g pistachio kernels
- edible flowers, to decorate
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