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Burnt Butter, Blackberry and Pistachio Torte

Serves 8


  • 175g Australian 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
Download Recipe (PDF)


  1. 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. 2. Blend pistachios and icing sugar in a food processor for approximately 2 minutes until very finely ground (a few chunks are ok).
  3. 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. 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.

Tips / Handy Hints

Preparation Time: 20 minutes (plus butter cooling time) Cooking Time: 1 hour 25 minutes Tip: Substitute raspberries if blackberries are unavailable.


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