“I love Indian sweets but it seems not everyone does. These little pistachio cakes are inspired by one of India’s favourite sweet treats, pistachio barfi – they have all the flavour but are a little less sweet. Soft and moist on the inside and slightly crunchy on the outside, they’re perfect.” Anjum Anand, Anjum's Australian Spice Stories
- 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
- 150 ml double cream
- 1 lemon, zest finely grated
- 1 tbsp caster sugar, or to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 15 minutes
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.