Omphile and Lieschen’s Pistachio and Raspberry Coulis Cake

Ingredients

Pistachio Cake

100g unsalted Pistachios

200g castor sugar

200 g unsalted Clover butter

150g self raising flour

1 tsp baking powder

4 large eggs

2 tbsp Clover milk

Raspberry Coulis

2.5 cups (355g) raspberries

Quarter cup freshly squeezed lemon juice

185g granulated sugar (split into 115g and 70g)

1 large egg, room temp

2 large egg yolks, room temp

6 tablespoons (85g) Clover butter

Raspberry Sponge Cake

125ml sunflower oil, plus extra for the tin

175g castor sugar

125ml 10% fat Greek yoghurt

3 eggs

1 tsp vanilla extract

1 lemon, zested

200g raspberries

Method

Pistachio Sponge

Preheat the oven to 170 degrees
Blitz the pistachios in a food processor until fine
Cream the butter and sugar together until light and fluffy
Add the pistachios to the creamed butter and sugar mixture along with flour, baking powder, eggs and milk
Mix together, add to a greased cake tin and bake for 20 minutes or until a skewer comes out clean

Raspberry Curd

Blend the raspberries and lemon juice until pureed and place in a fine-mesh sieve over a saucepan and strain the mixture into the pan
Add a .5 cup of sugar to the pan with the raspberry puree and turn the heat to medium, stirring occasionally to help the sugar dissolve
In a separate heat-proof bowl, whisk the remaining ⅓ cup of sugar, whole egg, egg yolks and cornstarch together
When the raspberry puree is simmering, begin to whisk the egg while very slowly pouring in the puree
Return the mixture to the saucepan, turn the heat to low and begin cooking, stirring constantly until the curd thickens enough to coat the back of a spoon (about 3 minutes).
Immediately strain through the cleaned sieve to remove any solids, then add the butter in and stir until melted
Place a piece of plastic wrap directly on the surface of the curd and let it cool completely at room temperature
Store in a fridge

Raspberry Sponge