pistachio recipe

Chetna Makan&#8217;s combines the flavours of pistachio, cardamom and white chocolate to make the lightest of cakes that&#8217;s perfect served for afternoon tea.

Chetna Makan&#8217;s pistachio, cardamom and white chocolate cake

unsalted butter, softened,

caster sugar

eggs

self-raising flour

tsp baking powder

tsp cardamom seeds, crushed to a powder in a pestle and mortar

milk

shelled, unsalted pistachios,

white chocolate chips

For the icing

white chocolate,

unsalted butter, softened

vanilla extract

You’ll also need…

x 20cm round cake tins

Heat the oven to 180°C/160°C fan/gas 4. Grease the tins, then line with baking paper.

Cream the butter and sugar with an electric mixer. Beat in the eggs, one at a time, ensuring each one is incorporated before adding the next. Add the flour, baking powder, cardamom and milk, then whisk for 1 minute. Fold in the 50g pistachios and white chocolate chips, then fill the tins with the batter. Bake for 30 minutes until a skewer pushed into the centre comes out clean. Cool in the tins.

For the icing, put the white chocolate in a heatproof bowl and set it over a pan of just steaming water until melted, ensuring the bowl does not touch the water. Set aside to cool slightly. Cream the butter with an electric mixer, then beat in the melted chocolate and vanilla until light and creamy.

Remove the cooled sponges from the tins. Spread half the icing on 1 sponge, top with the second, then spread the rest of the icing on top. Sprinkle with the remaining pistachios, then leave for 20 minutes before slicing.

These pistachio blondies with white chocolate are chewy and decadent with that familiar brownie texture. I've added a sharp raspberry puree to cut through the sweetness and swirled it into hearts!&nbsp;

Pistachio Blondies with Raspberry Swirl Hearts

g (¾ cup) fresh or frozen & thawed raspberries

sugar

225 g (1 ¾ cups) plain (all-purpose) flour

sea salt

175 g (¾ cup) unsalted butter, melted and cooled

75 g (⅓ cup) light brown sugar

eggs (lightly beaten)

tsp vanilla extract

Preheat the oven to 200C/400F. Grease and line a 20cm/8 inch square baking tin.

Whiz the raspberries in a food processor or with a hand-held stick blender until smooth, then press through a fine mesh sieve over a bowl. Add the sugar to the bowl of thick raspberry juice and stir to combine. Set aside.

For the easy raspberry puree

In a large bowl, sift together the flour, baking powder and salt.

Stir the sugars into the slightly cooled butter then add the beaten eggs and vanilla and mix well. Add the butter mixture, pistachios and chopped white chocolate to the flour mixture and gently combine.

Pour the batter into the tin and spread to the edges evenly. Add teaspoons of the raspberry puree to the top of the batter (you won’t need it all. Save the remainder to serve) and use a knife to cut through the raspberry to create swirls or hearts. Bake for 20-25 minutes, or until the edges are set and the middle is slightly jiggly but beginning to set.

Allow the blondies to cool completely in the pan, then cut into squares to serve.

They’re lovely topped with a scoop of ice cream, raspberry puree and chopped pistachios.

For the Pistachio Blondies

Smooth, nutty, and slightly sweet with a light creaminess, this Pistachio Martini is the perfect drink for all pistachio lovers. Made with homemade pistachio liqueur (with the option to use store-bought) and tinted lightly green, you can enjoy this cocktail on St. Patrick&#39;s Day and all year round.

Pistachio Martini

oz pistachio liqueur ((store-bought

oz vodka

dry vermouth

heavy cream

pistachios, (roughly chopped)

vodka

simple syrup ((store-bought or homemade with recipe below))

Green food coloring, (optional)

water

In an ice-filled shaker, add pistachio liqueur, vodka, dry vermouth, and heavy cream and shake well to combine. If using additional simple syrup for a little more sweetness, add it here, too.

Strain mixture into prepared martini glass.

Combine the chopped pistachios and vodka in a jar and seal tightly. Shake to combine.

Let mixture sit in a cool, dark spot for at least 48 hours and up to a week to infuse vodka with pistachio flavor. Give the jar a shake every now and then.

Strain the mixture through a fine mesh sieve or cheesecloth to remove all solid particles. Stir in simple syrup.

Mixture will likely be more brown than green, so feel free to add a little bit of green food coloring (or blue + yellow) to tint the liqueur green.

Pistachio Liqueur

Put water and sugar in a medium saucepan and bring mixture to a boil.

Once boiling, lower heat and let simmer for about 10-15 minutes, until sugar is completely dissolved and mixture has thickened a bit.

Pour syrup into a mason jar or bowl and place in fridge to cool completely before using. Syrup will continue to thicken as it cools.

Homemade Simple Syrup

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