Toasted marzipan cake with pistachio ice cream

Prepare yourself for a delightful treat with this marzipan cake. Cooked to perfection, it’s sliced into delectable portions and then toasted to add a hint of warmth and crunch. The slices are served alongside a generous scoop of creamy pistachio ice cream, creating a harmonious combination that will surely satisfy your taste buds.

Matt Tebbutt recipe

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the ice cream

  • 250g/9oz shelled pistachio nuts, left whole
  • 120ml/4½oz full-fat milk
  • 620ml/2 fl oz double cream
  • 120g/4¼oz caster sugar
  • 2 free-range egg yolks
  • 1 vanilla pod, seeds scraped (or 1 tsp vanilla extract)
  • 2 tbsp cornflour
  • 397g tin condensed milk
  • 40g/1½ oz Iranian pistachios, toasted, plus extra to serve

For the cake

  • 200g/7oz marzipan, chopped
  • 125g/4½oz unsalted butter, softened, plus extra for greasing
  • 50g/1¾oz caster sugar
  • 75g/2¾oz plain flour
  • 1 vanilla pod, seeds scraped
  • ¼ tsp salt
  • 1 tsp baking powder
  • 3 large free-range eggs
  • 40g/1½ oz Iranian pistachio nuts

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