Ingredients

  • 250g raspberries
  • 20 cl of liquid cream
  • 4 egg yolks
  • 100g butter
  • 20g for buttering the mould
  • 200g flour
  • 120g caster sugar
  • 50g of almonds
  • 70g of pistachio kernels
  • 1 tablespoon orange blossom water

Preparation

  1. In a bowl, work the flour and diced butter to get a sandy mixture using your fingertips. Add 5 ml water, mix and shape into a ball. Flour and save in the fridge for 30 minutes.
  2. Grind 50g pistachios. In a bowl, mix the sugar and egg yolk until frothy. Add the ground almonds and pistachios, orange blossom water then add the cream.
  3. Preheat the oven to 180° (gas mark 6). Butter a cake pan and garnish with the dough. Pour the pistachio mixture and bake for 45 min. Allow to cool.
  4. Remove from mould and garnish with raspberries and pistachios. Serve immediately.

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