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Pistachio Sponges with Soft Cheese Icing and Strawberries

Pistachio Sponges with Soft Cheese Icing and Strawberries

Serves pea Makes about 12 sponges Clock icon 30 minutes
Little nutty sponges with soft lemony icing and the best of this season's strawberries on top.

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Here's how you do it

  1. Preheat the oven to 180℃. Place the pistachios on a baking tray and roast for 5-10 minutes, until they are a light golden colour.
  2. Put the roasted pistachios into a blender and pulse until they are a powder, do not over pulse as they will become greasy.
  3. Add the soft butter, flour, sugar, baking powder, vanilla extract and eggs to the blender, with the pistachios. Blend until smooth.
  4. Butter a small muffin mould tray and place a circular piece of baking parchment in the bottom of each mould. Scoop a tablespoon of the mixture into each mould. Bake in the oven for 10-15 minutes, until risen. To check that they are cooked through, stick a skewer in each sponge - it should come out clean.
  5. Leave the sponges to cool in the tray for 5 minutes, then turn out onto a wire rack and leave to cool.
  6. Whisk together the soft cheese, icing sugar and lemon zest. When the sponges are cool, dollop some icing on each one, spread with a knife and top with a strawberry.

Ingredients

  • 160g salted butter, soft
  • 60g flour
  • 125g pistachios, unsalted and shelled
  • 150g golden caster sugar
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs

Topping

  • 200g soft cheese
  • 50g icing sugar
  • zest of half a lemon
  • 12 strawberries

Suitable for

  • Vegetarians