Spiced sponge with pistachio honey cream

A light and summery spiced sponge cake with a delicious pistachio honey cream.
spiced sponge with pistachio honey cream
1H 20M


Spiced sponge
Pistachio honey cream


1.Preheat oven to 180°C/350°F. Grease two deep 22cm (9-inch) round cake pans.
2.Beat eggs and sugar in small bowl with electric mixer about 10 minutes or until sugar dissolves and mixture is thick and creamy. Transfer mixture to large bowl; gently fold in triple-sifted dry ingredients. Divide mixture between pans.
3.Bake sponges about 18 minutes. Turn sponges, top-side up, onto baking-papercovered wire rack to cool.
4.Meanwhile, make pistachio honey cream. Beat cream and honey in small bowl with electric mixer until soft peaks form; fold in nuts.
5.Sandwich sponges with cream; dust with a little sifted icing sugar.

It is fine to use just one 300ml carton of cream for this recipe.


Related stories