Pistachio almond cake with pomegranate sauce
Sep 30, 1974 2:00pm- 1 hr 30 mins cooking
- Serves 12
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Ingredients
Pistachio almond cake with pomegranate sauce
- 2 cup (560g) greek-style yogurt
- 1 cup (160g) almond kernels
- 1 cup (140g) unsalted shelled pistachios
- 4 eggs
- 40 gram butter
- 3/4 cup (165g) caster (superfine) sugar
- 1 cup (120g) ground almonds
- 1 cup (160g) icing (confectioners') sugar
- 1 medium pomegranate (320g)
Pomegranate sauce
- 2 (620g) medium pomegranates
- 1/4 cup (55g) caster (superfine)sugar
- 1 tablespoon cornflour (cornstarch)
Method
Pistachio almond cake with pomegranate sauce
- 1Place yogurt in a fine strainer lined with muslin or absorbent paper, place over jug or bowl. Cover, refrigerate overnight.
- 2Preheat oven to 160°C (140°C fan forced). Grease deep 25cm (10-inch) round cake pan, line base with baking paper.
- 3Spread almonds, in single layer, on oven tray, roast, uncovered, 10 minutes. Add pistachios, roast another 2 minutes. Remove nuts from tray, cool. Process nuts until coarsely ground.
- 4Separate eggs. Melt butter.
- 5Beat egg whites and caster sugar in small bowl with electric mixer until sugar dissolves. Beat in egg yolks. Transfer mixture to large bowl, stir in nuts, ground almonds and butter.
- 6Spread mixture into pan. Bake cake about 45 minutes. Cool cake in pan.
- 7Meanwhile, make pomegranate sauce. Cut pomegranates in half, squeeze on citrus juicer. You need 1 cup juice. Combine sugar and cornflour in small saucepan, gradually stir in juice. Cook, stirring, over high heat until mixture boils and thickens.
- 8Whisk drained yogurt and sifted icing sugar in medium bowl until soft peaks form.
- 9Halve pomegranate, remove seeds. Serve cake with yogurt mixture, seeds and sauce.