Recipe

Golden caramel, apple and pistachio cake

Apple, pistachio and a cardamom-spiced caramel sauce combine perfectly to create this special cake. Simple, yet impressive enough to be the star of your next morning or afternoon tea

  • 1 hr cooking
  • Serves 12
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Ingredients

Caramel, apple and pistachio cake
  • 2 cup pistachio kernels
  • 250 gram butter, softened
  • 1 cup firmly packed brown sugar
  • 1 large green apple
  • 3 eggs
  • 1 cup plain flour, sifted
  • 1 teaspoon baking powder
Pistachio praline
  • 1/3 cup caster sugar
  • 1 tablespoon water
  • 2 tablespoon pistachio kernels, coarsely chopped
Caramel sauce
  • 300 millilitre tub thickened cream
  • 60 gram butter, chopped
  • 1/2 cup firmly packed brown sugar
  • pinch ground cardamom

Method

Caramel, apple and pistachio cake
  • 1
    Preheat oven to180ºC. Lightly grease and line a 22cm cake pan.
  • 2
    In a food processor, pulse the pistachios to make fine crumbs.
  • 3
    In a small saucepan, stir 65g butter and ¼ cup sugar together until the sugar dissolves. Pour into cake pan.
  • 4
    Using a mandolin, finely slice the unpeeled apple into thin rounds. Remove any seeds and arrange evenly over the base of the pan.
  • 5
    In a bowl, using an electric mixer, beat remaining butter and sugar together until creamy. Beat in the eggs, one at a time. Fold in the pistachio meal and sifted combined flour and baking powder. Carefully spoon into pan. Bake for 55-60 minutes until cooked when tested.
  • 6
    Cool the cake in the pan for 5 minutes before turning out onto a serving plate. Brush the top with any caramel remaining in the base pan. Serve drizzled with sauce and sprinkle with praline.
Pistachio praline
  • 7
    To make the pistachio praline, line an oven tray with baking paper. In a small saucepan, stir the sugar and water on low until the sugar dissolves. Boil for 5 minutes, without stirring, until golden. Add the pistachios, swirling the pan to coat them. Pour onto a tray. Cool, then chop coarsely.
Caramel sauce
  • 8
    To make the caramel sauce, in a small saucepan, stir the cream, butter, sugar and cardamom together on low until the sugar dissolves. Bring to the boil. Reduce heat and simmer for 4-5 minutes until slightly thickened.

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