Name: Spiced sponge with pistachio honey cream
Cook time: 80 min
Total time: 80 min
Yield: 10
Ingredients: Spiced sponge; 4 eggs; 3/4 cup (165g) firmly packed dark brown sugar; 1 cup (150g) wheaten cornflour; 1 teaspoon cream of tartar; 1/2 teaspoon bicarbonate of soda (baking soda); 1 teaspoon mixed spice; 1/2 teaspoon ground cardamom; Pistachio honey cream; 1 1/4 cup (310ml) thickened cream; 1 tablespoon honey; 1/4 cup finely chopped roasted unsalted pistachios

Ingredients

Spiced sponge

4 eggs

3/4 cup (165g) firmly packed dark brown sugar

1 cup (150g) wheaten cornflour

1 teaspoon cream of tartar

1/2 teaspoon bicarbonate of soda (baking soda)

1 teaspoon mixed spice

1/2 teaspoon ground cardamom

Pistachio honey cream

1 1/4 cup (310ml) thickened cream

1 tablespoon honey

1/4 cup finely chopped roasted unsalted pistachios

Method

1.Preheat oven to 180°C/350°F. Grease two deep 22cm (9-inch) round cake pans.

2.Beat eggs and sugar in small bowl with electric mixer about 10 minutes or until sugar dissolves and mixture is thick and creamy. Transfer mixture to large bowl; gently fold in triple-sifted dry ingredients. Divide mixture between pans.

3.Bake sponges about 18 minutes. Turn sponges, top-side up, onto baking-papercovered wire rack to cool.

4.Meanwhile, make pistachio honey cream. Beat cream and honey in small bowl with electric mixer until soft peaks form; fold in nuts.

5.Sandwich sponges with cream; dust with a little sifted icing sugar.

It is fine to use just one 300ml carton of cream for this recipe.
Note

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Ingredients

Method

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