Burnt Butter, Blackberry and Pistachio Torte


Serves 8
Difficulty Medium
Preparation 20 MINS
Cooking 1 HR 25 MINS
A favourite dessert of the Dairy Kitchen team served with thick cream.


175g butter
3 cardamom pods, bruised
380g pure icing sugar
150g pistachio kernels
5 egg whites
200g plain flour, sifted
150g fresh or frozen blackberries
40g pistachio kernels, extra, roughly chopped
double cream, for serving
Handy Tips
Tip: Substitute raspberries if blackberries are unavailable.


  1. Heat butter and cardamom pods in a small saucepan until melted and foaming. Continue cooking over low heat until the solids at the bottom turn a deep brown colour and smell nutty. Strain into a bowl to remove cardamom and cool to room temperature.
  2. Blend pistachios and icing sugar in a food processor for approximately 2 minutes until very finely ground (a few chunks are ok).
  3. Beat egg whites until soft peaks form and then using a metal spoon, fold in the icing sugar mixture in batches until incorporated. Fold in flour and cooled butter mixture, alternately.
  4. Pour mixture into a side and base lined 23cm springform pan. Stud the cake with blackberries and sprinkle with extra pistachios. Bake at 160°C for 1 hour and 25 minutes, until the centre of the torte is just set and skewer comes out clean when tested. Cool in pan for 15 minutes before transferring to a wire rack to cool to room temperature. Serve with double cream.

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