Mini pistachio cakes with lemon cream and raspberry

Ingredients

• 110 g caster sugar, plus extra, for dusting
• 65 g blanched almonds
• 60 g unsalted pistachios, plus extra for serving
• 30 g self-raising flour
• ½ tsp baking powder
• pinch of salt
• 4 egg whites, lightly beaten
• 70 g unsalted butter, melted
• fresh raspberries and finely chopped pistachios, to serve

 Lemon cream

• 150 ml double cream
• 1 lemon, zest finely grated
• 1 tbsp caster sugar, or to taste

Cooling time 15 minutes

Instructions

Lightly grease a 12 hole patty pan or mini muffin tin and lightly dust with sugar, shaking out the excess.

Preheat the oven to 180˚C.

Place the sugar and nuts in a food processor and blitz until finely ground. Transfer to a bowl, then stir in the flour, baking powder and salt. Add the egg whites and melted butter and stir until well combined. Divide among the moulds and bake for 20 minutes or until a toothpick withdraws clean. Stand to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely. Wipe the pan clean and repeat with the remaining mixture.

Meanwhile, to make the lemon cream, lightly beat all the ingredients until soft peaks form. Refrigerate until needed.

To serve, spoon a generous amount on top, sprinkle over the pistachios and top with fresh raspberries.

Anjum's Australian Spice Stories starts Monday 4 April 2016 on Food Network Australia. Visit the program page for recipes and more.