Project Description

You need

70g shelled pistachio kernels, plus extra 15-20g for filling

4 large eggs, separated

130g castor sugar

30ml hot water

80g self-raising flour

1ml salt

2ml almond extract, optional

2ml vanilla extract

Filling

250-350ml cream, chilled

30g icing sugar

15-20g pistachios

200g fresh raspberries or strawberries; halve or quarter the strawberries. You may want to reserve some berries or add extra berries to decorate the cake or add when serving.

Icing sugar to finish

Optional: raspberry or strawberry jam

Sheet baking pan: 2,5-3cm deep, 20 x 30cm

Baking paper

Non-stick cooking spray

A clean, dry tea towel

To prepare

Preheat the oven to 200⁰C

Line the baking pan with baking paper and spray with non-stick cooking spray

Place 70g pistachios in a grinder, being careful to chop them and not form a ‘nut butter’, or chop by hand. It is fine if there are some coarser bits, but it must not be oily!

Place the yolks and the sugar in the bowl of an electric mixer and whisk rapidly for about 4 minutes or until thick and creamy. Add the vanilla and almond flavouring.

While the beater is running, drizzle the hot water around the edge of the bowl.

Remove the bowl from the beater.

While the yolks are beating sift the flour and salt twice to ensure that it is very light.

Sprinkle the chopped pistachios and half the flour over the egg mixture and LIGHTLY fold it in. Then repeat.

Whisk the egg whites in a clean, dry bowl and just before you need it, using a clean, dry whisk, beat them to form soft peaks.

GENTLY fold the egg whites into the mixture.

Pour the mixture onto the prepared baking sheet and gently spread it to the edges.

Bake for 12-15minutes. Test by placing your finger on the surface, it must be springy to the touch.

While the cake is baking, place a clean tea towel on the surface.

Turn the cake onto the tea towel. Gently pull the baking paper away.

Using the tea towel for support, roll the long edge towards you, tucking the edge of the tea towel in.

Allow the cake to cool.

In Ottolenghi’s book, Sweet, he fills the cake with a white chocolate cream filling. I prefer not to add that sweetness and extra calories (I should not be counting, it’s a decadent dessert cake anyway!)

For the cream filling

Whip the cream until it is foamy, add the icing sugar and continue whipping until the cream is firm.

After 10 minutes, gently unroll the cake, retaining the initial ‘roll’ and allow it to cool completely. NOTE Ensure that it is COOL otherwise the cream will melt.

If you are using jam, spread a layer of jam over the surface of the cake. If the jam is very thick, heat it with a little warm water or fruit juice.

Spread the cream over the cake. Sprinkle over the chopped pistachios.  Arrange the berries evenly over the cake.

Roll the cake as it was before, again by using the cloth to support the cake.

Place the cake on a serving platter.

Decorate with sifted icing sugar and fresh berries and a sprinkling of nuts.

Look out at craft shops for plastic stencils, they make an easy, impressive finish!