Pistachio Torte with Dark Chocolate Ganache & Berries
A lovely teatime treat or dessert with a cherry on top.
- Yields: 10 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 60 mins
250 g butter, softened
100 g Natura Golden Caster Sugar
150 g Natura Dark Demerara Sugar
3 extra large eggs
100 g cake flour
a pinch of salt
200 g pistachio nuts, shelled, roasted and ground
½ C (125 ml) cream
200 g good quality dark chocolate
100 g fresh cherries,
25 g fresh pomegranate arils
100 g fresh blueberries
a few sprigs fresh mint, for garnish
Preheat the oven to 160 °C.
Grease and line the base of a 22 cm springform cake tin.
In a large mixing bowl, cream the butter, Natura Golden
Caster Sugar and Natura Dark Demerara Sugar together
until thick, pale and fluffy. Add the eggs one at a time,
Sift the flour and the salt together and fold into the creamed mixture. Stir in the ground pistachios. Pour the batter into the prepared cake tin. Level out the batter using the back of a spatula.
Bake for 45 minutes and then reduce the heat to 100 °C and bake for a further 15 minutes.
Remove the cake from the oven and set aside to
Heat the cream in a small saucepan until just below boiling point. Add the chocolate and stir until melted and glossy.
Once the cake has cooled, remove from the tin and place onto a serving platter. Top with ganache and fresh berries, garnish with mint and serve.