Name: Pistachio and almond cake with poached persimmons
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 12
Ingredients: Pistachio and almond cake; 2 cup (320g) blanched almonds; 2 cup (280g) pistachios; 2 1/2 cup (400g) icing sugar; 3/4 teaspoon ground cardamom; 2 teaspoon finely grated lemon rind; 2 eggs, beaten lightly; 5 egg whites, beaten lightly; green food colouring; 1/2 cup (40g) flaked almonds; 300 millilitre thickened cream; 1/2 cup (140g) greek-style yogurt; Poached persimmons; 1 vanilla bean; 1 1/2 cup (330g) caster sugar; 1 1/2 cup (375ml) water; 1 medium (140g) lemon, rind peeled thinly; 3 medium (480g) firm sweet (fuyu) persimmons, sliced

Pistachio and almond cake with poached persimmons

Wonderfully light and fragrant, this beautiful pistachio and almond cake goes perfectly topped with crunchy flaked almonds and sweet and syrupy persimmons. Your weekend baking project is sorted!

Serves 12

Prep

25M

Cook

1H 35M

Total

Ingredients

Pistachio and almond cake

2 cup (320g) blanched almonds

2 cup (280g) pistachios

2 1/2 cup (400g) icing sugar

3/4 teaspoon ground cardamom

2 teaspoon finely grated lemon rind

2 eggs, beaten lightly

5 egg whites, beaten lightly

green food colouring

1/2 cup (40g) flaked almonds

300 millilitre thickened cream

1/2 cup (140g) greek-style yogurt

Poached persimmons

1 vanilla bean

1 1/2 cup (330g) caster sugar

1 1/2 cup (375ml) water

1 medium (140g) lemon, rind peeled thinly

3 medium (480g) firm sweet (fuyu) persimmons, sliced

Method

Pistachio and almond cake  with poached persimmons

1.Oreheat the oven to 160°C (140°C fan-forced). Grease a deep 22cm round cake pan; line the base and side with three layers of baking paper.

2.Process blanched almonds, pistachios, icing sugar and cardamom until fine; transfer to a large bowl. Stir in the rind, eggs and egg whites. Tint green with a few drops of colouring. Spread the mixture into the pan; smooth the surface. Sprinkle evenly with the flaked almonds.

3.Bake cake for about 1¼ hours; cover loosely with foil if over-browning. (Because this cake contains no flour, it is tricky to test if it’s cooked using a skewer. Instead, expect the cake to dome slightly and have a cooked smell and a golden top). Cool cake in pan.

4.Meanwhile, make poached persimmons: Split vanilla bean lengthways; scrape seeds into a large saucepan. Add bean to pan with the sugar, water and rind. Stir over low heat until sugar dissolves; bring to the boil. Reduce heat to a gentle simmer. Add the persimmons, covering with a round of baking paper; cook for 8 minutes or until just tender. Cool persimmons in syrup.

5.Beat cream and yogurt in a small bowl with an electric mixer until soft peaks form.

6.Serve cake with poached persimmons and yogurt cream.

Cake suitable to freeze without fruit  on top. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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