Pistachio Sponges with Soft Cheese Icing and Strawberries
Makes about 12 sponges
Little nutty sponges with soft lemony icing and the best of this season's strawberries on top.
5 Farmdrop products in this recipe
Here's how you do it
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.
Put the roasted pistachios into a blender and pulse until they are a powder, do not over pulse as they will become greasy.
Add the soft butter, flour, sugar, baking powder, vanilla extract and eggs to the blender, with the pistachios. Blend until smooth.
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.
Leave the sponges to cool in the tray for 5 minutes, then turn out onto a wire rack and leave to cool.
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.