Pistachio almond cake with poached persimmons

Name: Pistachio almond cake with poached persimmons
Total time: 90 min
Ingredients: Pistachio almond cake; 2 cups (320g) blanched almonds; 2 cups (280g) pistachios; 2 1/2 cup (400g) icing (confectioners’) sugar; 3/4 teaspoon ground cardamom; 2 teaspoons finely grated lemon rind; 2 eggs; 5 egg whites; green food colouring; 1/2 cup (40g) flaked almonds; 300 millilitres thickened (heavy) cream; 1/2 cup (140g) greek-style yoghurt; 2 teaspoons icing (confectioners’) sugar, extra; Poached persimmons; 1 vanilla bean; 1 1/2 cup (330g) caster (superfine) sugar; 1 1/2 cup (375ml) water; 1 medium_piece lemon (140g), rind peeled thinly; 4 persimmons (900g) sliced

www.nzwomansweeklyfood.co.nz

The cake and persimmons can be made a day ahead. Store cake in an airtight container at room temperature; store persimmons in an airtight container in the fridg

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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