Pistachio, Praline and Vanilla Cake

I was asked to make a Pistachio, Praline and Vanilla Cake for a local coffee shop. They had had this cake in the past and it had proved popular so they wanted me to try it out.

I tried a few different recipes and adjusted them. In the end this is the recipe I came up with that has worked each time: 

Ingredients: 

125g Pistachios

250g Butter

250g Caster Sugar

5 Large Free Range Eggs

70g Plain Flour

285g Self Raising Flour

Preheat the oven at 140oC (this may vary from oven to oven so you may need to experiment). Line an 8" cake tin with greaseproof paper. 

Grind up the pistachio nuts in a food processor until they are small crumbs. Add in the sugar and whiz it up to combine everything. 

Place the butter and the sugar mixture into a mixer and mix until really light and fluffy. 

Add the eggs one egg at a time until fully combined. 

Sift in the flours and mix on a low speed until just combined, be careful not to over work the mixture as this results in a flat and fragile cake. 

Place the mixture in the tin and into the preheated oven. I initially check the cakes after 1 hour but they usually require closer to 2. My oven is very temperamental so this will vary depending on your oven. I cook on a low temperature, due to the oven, and for longer so use your usual cake settings if you are used to making cakes. 

Once a skewer comes out of the cake clean leave it to cool. 

For the vanilla butter icing I mix: 

250g Butter - I do find that the quality of the butter makes a difference and my preference is Anchor

500g Icing Sugar

Vanilla Essence

Mix together the butter and icing sugar until fully combined. Pour in the vanilla essence, depending on taste, but I usually start with 2 teaspoons. 

I then use this to spread between the layers of the cake and on the top. 

For the praline element I firstly caramelise some sugar in a saucepan. After experimenting I've found that a larger surface area at a high heat is the best way to achieve a caramel rather than crystals. Once this is ready I then add in chopped pistachios and leave it to cool. 

Once solid I crush it up in a pestle and mortar and sprinkle it on the top of the cake. 

Praline Sprinkling

I sell these cakes individually so if you'd like to order one then please just drop me an email. I usually have availability for these cakes.

Finished Cake

Lemon Custard Tarts

After attempting a previous lemon custard tart recipe, seen here, and not thinking it was amazing I decided to try making one of my own combining a few recipes and experimenting a little. 

The first step was to decide what type of pastry I wanted to use. I've had really good comments about my puff pastry but it's quite time consuming so I wasn't sure I wanted to spend the day making it. The other option was sweet shortcrust pastry. I decided that I would do puff this time because I wanted the recipe to be as good as it could be. The recipe for the pastry can be found here. Of course you can use shopbought pastry as well, either puff or shortcrust. 

I rolled out the pastry and, using a 9cm cutter, cut out circles. The custard recipe will make around 12 tarts. These were placed in a muffin tin, covered in greaseproof paper and filled with beans. I baked these, blind, for 15minutes. 180oC. 

Meanwhile I made the custard filling. I decided to do this similar to a previous recipe as that worked really well. For vanilla custard tarts with a chocolate swirl look here. I needed to be careful that the mixture didn't curdle, lemon and milk is not usually a good mix. 

For my first attempt, which didn't work, I tried adding lemon juice and zest in with the milk and heating it. I then strained it and thickened to custard. This mixture seperated and tasted awful so I won't be attempting that again!! 

My second attempt, which did work, was the method I settled on:

Ingredients: 

90g Caster Sugar

3 Egg Yolks

1 tbsp cornflour

250ml Semi skimmed milk

Zest of 2 lemons

Place the zest and the milk in a saucepan and heat up until the milk is just boiling. 

Mix together the sugar, egg and cornflour until a smooth paste. 

Strain the milk through a sieve, to remove all the lemon zest, and place it back in the saucepan. 

Add the paste and whisk, heat gently always mixing. This will start to thicken up quite quickly, as soon as it does remove it from the heat and allow to cool slightly. 

Lemon Custard

Once your pastry cases are cool, remove the paper and beans. Fill with the custard mixture. Place back in the oven, 180oC, for 10minutes. 

Tarts in the muffin tin

Once done allow to cool and enjoy!! 

Ready to eat!

The verdict: I really enjoyed these tarts, and it's not just because I made them up!! I thought the lemon was strong enough to have a fresh flavour but not so strong that it was over powering and sharp. The tarts had a lovely sweetness to them. I could happily have eaten the whole batch. I'm still not overly keen on pastry so for me I would probably make a big tart so there's a large custard to pastry ratio, however, I'm sure others would disagree with me on that one. I give the recipe 10/10! Yummy!!