Strawberry and Pistachio Delight

 Nut and berry, it's one of the best combination that you can use it again and again ^^.

 And this time, it's not only delicious, it's cute too, the green color from the pistachio goes well with red from strawberry, plus this cake is so refreshing, you can finish one slice of it in no time. Even it looks so good, the recipe is very simple. Just a combination of nut cake, jelly and whipped cream. 
The nut cake is made by beating everything together, yes, it's easy, you don't have to care about the air bubble or anything. It has to be heavy, dense but crumbly as it will support the weight of the jelly and absorb some liquid from it too. The jelly is straight-forward, boiling and add the gelatine that's all. I use the microwave when boiling the puree mixture but you can boil it in the pan, it's up to you. To add some kick in the cake, I use orange liquor but (AS ALWAYS ^^), use it or not or choose different kinds of liquor, it's your choice,
Serving this cute and delicious cake with a cup of tea is my ideal afternoon treat, but it goes well coffee too.

 Strawberry and Pistachio Delight

Make 18 x18 cm cake

Pistachio Cake
60g ....................... Pistachio nuts
35g ....................... Icing sugar (A)
2 ........................... Eggs
50g ....................... Icing sugar (B)
60g ....................... Almond powder
10g ....................... Cake flour
10g ....................... Corn starch
1tsp ....................... Vanilla extract
40g ....................... Unsalted butter, melted

Strawberry jelly
420g ....................... Strawberry puree
65g ......................... Granulated sugar
35g ......................... Honey
1tbsp ....................... Lemon juice
15g .......................... Gelatin sheets
85g .......................... Strawberry, cut into small pieces

Sweetened whipped cream
150g ......................... Whipping cream
15g ........................... Icing sugar
1tsp .......................... Orange liquor (optional)

Line 18x18 cm cake pan with baking paper.
Preheat an oven to 180C.

 Put pistachio nuts and icing sugar (A) into a bowl of food processor, and process until fine.

 Beat eggs and icing sugar (B) until combine.

 Pour both pistachio nut mixture and almond powder into the bowl and beat until combine.

 Beat in cake flour and corn starch until combine.
Add the vanilla extract and melted butter and beat until smooth.

 Pour into the prepared pan and level the top.

 Bake for 20 minutes or until the top of the cake spring back when touch lightly.
Let the cake cool in the pan.

Bloom the gelatin sheets in ice cold water for at least 5 minutes.

 Put strawberry puree, lemon juice, granulated sugar, and honey into a bowl and whisk to combine.
Heat in the microwave until boil.

 Remove the gelatine from the water, squeeze to remove excess water.
Put into the hot strawberry puree and stir until combine.

 Let the mixture cool before using.

 Add the strawberry pieces and fold to combine.

Pour into the pan.
Freeze until firm.

 Warm the side of the pan.

Remove the cake from the pan.
Cut into pieces and let them soften in the fridge.

 Whip the whipping cream, icing sugar and orange liquor together until soft peak formed.

Pipe whipped cream over the cake and decorate before serving.

Strawberry and Pistachio Delight