THE FINAL Flourish
Strawberry and pistachio cake
Torta di pistacchio e fragola
➤ SERVES 8-12 ➤ PREPARATION 40 minutes ➤ BAKING 40 minutes
• 55g unsalted butter
• 6 large free-range eggs, beaten
• 140g caster sugar
• a few drops of pure vanilla extract
• 140g Italian 00 flour
• 100g shelled and skinned pistachio nuts, ground
FOR THE FILLING AND DECORATION
350g fresh strawberries
• 1 tbsp Marsala
• 600ml double cream
1 Preheat the oven to 180°C/Gas Mark 4. While it is heating up, melt the butter in a small saucepan and then leave this to cool.
2 Put the eggs, sugar and vanilla extract in a bowl. Whisk together until pale and thick enough to leave a ribbon-like trail for 8 seconds when the whisk is lifted out of the bowl.
Sift the Italian 00 flour and fold half of it into the egg mixture. Pour a little of the cooled butter around the edge of the mixture
