Pistachio and pomegranate cakes
Sweet and nutty - these picture-perfect pistachio and pomegranate cakes (now there's a mouthful!), are simply divine! Enjoy for dessert or as a sweet afternoon tea treat!
- 20 mins preparation
- 50 mins cooking
- Makes 6
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Ingredients
Pistachio and pomegranate cakes
- 3/4 cup (105g) unsalted pistachios
- 125 gram butter, softened
- 3/4 cup (165g) caster (superfine) sugar
- 2 eggs
- 3/4 cup (110g) self-raising flour
- 1/2 cup (125ml) buttermilk
- green food colouring
- 1/3 cup (45g) coarsely chopped roasted pistachios
Pomegranate syrup
- 2 pomegranates (760g)
- 2 tablespoon caster (superfine) sugar
Yoghurt cream
- 300 millilitre thickened (heavy) cream
- 1 cup (280g) thick greek-style yoghurt
- 2 tablespoon icing (confectioner's) sugar
- pink food colouring
Method
Pistachio and pomegranate cakes
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1Preheat oven to 180°C. Grease six 1¼-cup (310ml) straight-sided glass jars.
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2Process pistachios until fine. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy; beat in eggs, one at a time. Transfer mixture to a large bowl; stir in ground nuts, sifted flour and buttermilk, in two batches. Tint mixture a pale green with food colouring. Divide mixture evenly into jars.
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3Place jars in large deep baking dish; pour enough boiling water into baking dish to come 3cm up the sides of jars. Cover with foil. Bake about 50 minutes. Remove jars from dish. Stand cakes in jars 5 minutes before turning, top-side up, onto wire racks to cool. Wipe jars clean.
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4Make pomegranate syrup: strain pomegranate pulp (seeds and juice) over a medium bowl. Reserve the juice and half the seeds separately (discard remaining seeds). Place the juice and sugar in a small saucepan; stir over low heat until sugar dissolves. Increase heat to high; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until syrup thickens slightly. Cool.
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5Make yoghurt cream: combine cream, yoghurt and sifted icing sugar in a medium bowl of an electric mixer; tint pink with food colouring (tint slightly darker than you want, as the colour will become slightly less intense once you whip it.) Beat mixture with an electric mixer until soft peaks form.
Notes
You need 6 x 1¼-cup (310ml) straight-sided glass jars.
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