STRAWBERRY PISTACHIO TORTE

By jarren

Ingredients

• Cake:
• 1/2 cup shelled pistachios, plus extra to garnish
• 1 1/4 cup sugar, divided
• 1 1/2 cups flour
• 1/2 tsp salt
• Zest of 1 lemon
• 1/2 tsp baking powder
• 6 egg yolks
• 1 cup unsalted butter, melted and cooled
• For the topping:
• 1/2 cup strawberry jam
• 1 quart strawberries, hulled
• 6 oz plain Greek yogurt
• 2 tbsp honey
• 1/2 tsp vanilla

Preparation

Step 1

Heat oven to 325F. Coat a 9" round cake pan with baking spray, then line the bottom with parchment.

In a food processor, pulse together the pistachios, 1/4 cup sugar, flour, salt, lemon zest and baking powder until the pistachios are finely chopped

In a medium bowl, whisk together the egg yolks and remaining 1 cup of sugar until light and fluffy. Gently stir in the melted butter, then the flour-nut mixture. Spread the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted at the centre comes out with just a few moist crumbs. Allow to cool in the pan

Once the cake is cool, remove it from the pan Place a large, overturned serving platter on top of the pan. Invert the cake, then peel off the parchment. Spread the strawberry jam over the top of the cake, then arrange the strawberries, cut sides down, over the top of the torte. Sprinkle extra pistachios over the top.

Stir together the yogurt, honey and vanilla. Serve alongside the cake.