Blueberry & pistachio cake with cardamom cream

• large eggs↗4
• golden caster sugar↗225g g

  plus extra for dusting

• butter↗175g g

  melted and cooled

• self-raising flour↗200g g

  plus extra for dusting

• pistachio↗85g g

  ground

• blueberry↗50g g
• butter↗100g g

  softened

• icing sugar↗200g g
• seeds from 6 cardamom pod

  ground

• double cream↗200ml ml
• pistachio↗85g g

  roughly chopped

• blueberry↗200g g

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.

2. 2

   Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick – when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.

3. 3

   Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.

4. 4

   To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.

5. 5

   Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.