What is better than a light and fluffy keke kōpungapunga (sponge cake) with kirīmi (cream)? It is this Pistachio and Blueberry Sponge, layered with amazing flavour and texture. I can't wait until you try it. 🍰 🫐
My Māmā would make the most beautiful keke kōpungapunga (sponge cakes), layered with kirīmi (cream) and tiamu (jam). This recipe is a re-mix of her recipe with crushed, roasted pihitāhio (pistachios) and a speedy ranu tūrutu (blueberry sauce). Round it all off with my simple stable whipped cream recipe.
More keke (cakes) to try:
Do you love making delicious sponge cakes like I do? Awesome, then take a look at my Gluten-free Almond Sponge and Raspberry Lamington Cake. They are both so full of vibrant summer flavours and are a little bit extra! 😉
Videography and photography by Sarah Henderson.
Ingredient Tips for this Pistachio and Blueberry Sponge:
- Pistachios: I use roasted and salted pistachios in this recipe because it adds a delicious salty and toasty flavour to the cakes but raw pistachios will work too.
- Butter: Salted pata (butter) is best because of the deep flavour but unsalted works.
- Eggs: I prefer free-range hēki (eggs) but use what you have.
- Flour: Plain or high grade puehu parāoa (flour) both work in this recipe.
- Cornflour: This creates a lightness in the keke (cake).
- Blueberries: I use frozen and fresh tūrutu (blueberries) in this recipe but the fresh ones can be removed if you want. The blueberries can also be swapped with frozen and fresh rahipere (raspberries).
- Lemon Juice: I always prefer fresh wai rēmana (lemon juice) for my baking but you use what makes you happy.
- Mascarpone: This is the secret ingredient to my Stable Whipped Cream. It enables the cake to be decorated in advance without any weeping like plain whipped cream can do. However, I have added instructions in the recipe if you don't want to use it.
Expert Tips:
Whip the hēki (eggs) for long enough when making a keke kōpungapuna (sponge cake). The whipping process gives the finished product a light and airy texture to the cakes so follow the timings precisely.
When you are making the sponge, keep the process going and don't let the mixture sit for a long period of time. Once it is made, get the keke (cake) in to the oven immediately so the air that was created in the egg whipping is maintained.
Gently fold the dry ingredients in to the egg mixture. If you can see lumps of puehu parāoa (flour) in the batter, use a whisk to gently fold it around 7 times in the bowl and the lumps will break up. Then continue folding with a spatula.
Drop the hot keke kōpungapunga (sponge cakes) on the ground once they are baked. This traps the air bubbles in the keke (cakes) which helps keep them light and fluffy.
I make my Stable Whipped Cream in this recipe to add between the layers of the keke kōpungapunga (sponge cakes). I do this because it gives a longer hold to the kirīmi (cream). However, you can just whip 500 ml of cream with the same amount of vanilla and icing sugar and omit the mascarpone if you want.
STEP BY STEP INSTRUCTIONS FOR this Pistachio and Blueberry Sponge::
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat the oven to 160 °C bake setting or 150 °C fan bake.
Grease 2 x 20 cm sponge tins with butter. Then sprinkle a tablespoon of huka one (caster sugar) in to each tin and shake the tin until the huka (sugar) sticks to the base and sides of the tin.
2. Chop the Pistachios:
Paoa ngā pihitāhio ki te mota me te tuki - pound the pistachios with the mortar and pestle.
They can also be crushed in a tāwhirowhiro (food processor) or cut in to fine pieces with a sharp knife. Set is aside.
3. Prepare the Butter:
Chop the pata in to rough chunks. Then melt it gently in a small pot over the stove or in a heat proof bowl in the microwave. Set it aside to cool slightly.
4. Whip the Eggs:
Add all of the hēki (eggs) in to a bowl.
Whip the hēki until they are frothy. Then slowly add in a tablespoon of huka one (caster sugar) in the mixture every ten seconds or so. Whip the hēki (eggs) and huka one (caster sugar) for a total of 7 minutes.
Add the wanira (vanilla) in the last minute or so. Once the mixture can hold a figure 8, it is ready.
5. Add the Dry Ingredients:
Sift the pēkana paura (baking powder) and all of the puehu parāoa (flour) on top of the egg mixture. Sprinkle over half of the kongakonga pihitāhio (pistachio crumb).
Āta whētuihia ngā kai katoa (gently fold all of the ingredients together). Remember to use a light hand because the air needs to be retained in the mixture to create a light cake.
Add the puehu kānga (cornflour) and the remaining half of the kongakonga pihitāhio (pistachio crumb). Gently fold it in until it just combined.
6. Drizzle in the Melted Butter:
Pour the pata kua rewaina (melted butter) around the edge of the bowl in two parts and fold it in gently after addition.
The mixture is now ready.
7. Bake the Pistachio and Blueberry Sponge:
Divide the ranunga (mixture) between the two cake tins.
Add them to the oven and bake for 23 minutes or until the keke (cake) springs back when pressed in the middle.
Remove from the oven and drop them on the floor like my Māmā did.
8. Cool the Sponge Cakes:
Cool the cakes for a few minutes in the tins and then flip them on to cooling racks.
9. Make the Blueberry Compote:
Add the tūrutu tio (frozen blueberries), huka one (caster sugar) and wai rēmana (lemon juice) to a frying pan.
Set it over medium to high heat and simmer for around 3 minutes until the sugar is dissolved. Don't squash the fruit as it is cooking, the whole tūrutu (blueberries) look beautiful in the cake.
Add the puehu kānga (cornflour) and wai (water) in to a small cup. Stir it together until a paste forms and then add it to the fruit.
Cook it for a minute or so and then remove it from the heat. Pour it straight in to a sieve and strain off the juice.
Keep the fruit for decorating the keke (cake) and reserve the juice for drizzling over the cake slices when serving.
10. Make the Stable Whipped Cream:
Make one quantity of my stable whipped cream recipe.
If you don't want to make the stable cream, feel free to remove the marscapone from this recipe. Increase the kirīmi (cream) to 500 ml and use the same amount of puehu huka (icing sugar) and wanira (vanilla).
Whip it all together until stiff peaks are achieved and use it like that.
11. Decorate the Pistachio and Blueberry Sponge:
Place one of the keke kōpungapunga (sponge cakes) on to a plate or cake stand.
Add a couple of tablespoons of kirīmi tāwhiuwhiu (whipped cream) on to the top and spread it around.
Pipe some of the kirīmi (cream) around the edge to create a border or use a spoon to create the border with the kirīmi (cream).
Add half the tiamu tūrutu (blueberry compote) in to the centre and add half of the tūrutu māota (fresh blueberries).
Add the second keke (cake) on top. Repeat the same decoration process and finish it off with a grating of kiri rēmana (lemon zest) and raupua putiputi (flower petals).
12. Serve the Pistachio and Blueberry Sponge:
Serve it immediately.
Cut it in to slices and drizzle the extra juice from the blueberry compote over the top of each slice.
Storage Instructions:
This keke (cake) can be refrigerated for up to 8 hours from the time you decorate it.
If it has been refrigerated for longer than two hours, remove it from the fridge 30 minutes before serving.
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Pistachio and Blueberry Sponge - Keke Kōpungapunga Pihitāhio me te Tūrutu
Equipment
- 2 x 20 cm cake or sponge tins
Ingredients
The Pistachio Sponge Cake - Te Keke Kōpungapunga Pihitāhio
- 2 tbsp huka one (caster sugar). This is to line the cake tins.
- ½ C (60 g) pihitāhio (pistachios, roasted and salted). This measurement is with the shells removed.
- 50 g pata (butter)
- 4 hēki āhua nui (medium eggs, size 7)
- ⅔ C (145 g) huka one (caster sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
- ½ teaspoon pēkana paura (baking powder)
- 1 C (150 g) puehu parāoa noa (plain flour)
- ¼ C (35 g) puehu kānga (cornflour)
The Blueberry Compote - Te Tiamu Tūrutu
- 2 C (300 g) tūrutu tio (frozen blueberries)
- ⅓ C (75 g) huka one (caster sugar)
- ¼ C (60 ml) wai rēmana (lemon juice) or 2 tablespoon (30 ml) white vinegar.
- 2 tsp puehu kānga (cornflour)
- 1 tablespoon wai (water)
The Cream - Te Kirīmi
- 1 quantity of my stable whipped cream recipe
- 1 ⅔ C (400 ml) kirīmi (cream, chilled)
- ½ C (100 g) marscapone (chilled)
- 2 teaspoon (10 ml) wanira (vanilla)
- ⅓ C (55 g) puehu huka (icing sugar)
Ngā Whakarākei - The Decorations
- 125 g tūrutu māota (fresh blueberries)
- Kiri rēmana (lemon zest, of one lemon)
- 8 raupua putiputi (flower petals, edible)
Instructions
Preheat the Oven:
- Preheat the oven to 160 °C bake setting or 150 °C fan bake.
- Grease 2 x 20 cm sponge tins with butter. Then sprinkle a tablespoon of huka one (caster sugar) in to each tin and shake the tin until the huka (sugar) sticks to the base and sides of the tin.
Chop the Pistachios:
- Paoa ngā pihitāhio mā te mota me te tuki - pound the pistachios with the mortar and pestle. They can also be crushed in a tāwhirowhiro (food processor) or cut in to fine pieces with a sharp knife. Set is aside.
Prepare the Butter:
- Chop the pata in to rough chunks. Then melt it gently in a small pot over the stove or in a heat proof bowl in the microwave.Set it aside to cool slightly.
Whip the Eggs:
- Add all of the hēki (eggs) in to a bowl.
- Whip the hēki until they are frothy. Then slowly add in a tablespoon of huka one (caster sugar) in the mixture every ten seconds or so. Whip the hēki (eggs) and huka one (caster sugar) for a total of 7 minutes.
- Add the wanira (vanilla) in the last minute or so. Once the mixture can hold a figure 8, it is ready.
Add the Dry Ingredients:
- Sift the pēkana paura (baking powder) and all of the puehu parāoa (flour) on top of the egg mixture. Sprinkle over half of the kongakonga pihitāhio (pistachio crumb).
- Āta whētuihia ngā kai katoa (gently fold all of the ingredients together). Remember to use a light hand because the air needs to be retained in the mixture to create a light cake.
- Add the puehu kānga (cornflour) and the remaining half of the kongakonga pihitāhio (pistachio crumb).Gently fold it in until it just combined.
Drizzle in the Melted Butter:
- Pour the pata kua rewaina (melted butter) around the edge of the bowl in two parts and fold it in gently after addition. The mixture is now ready.
Bake the Pistachio and Blueberry Sponge:
- Divide the ranunga (mixture) between the two cake tins.
- Add them to the oven and bake for 23 minutes or until the keke (cake) springs back when pressed in the middle.
- Remove from the oven and drop them on the floor like my Māmā did. This helps lock in the air bubbles in the cakes.
Cool the Sponge Cakes:
- Cool the cakes for a few minutes in the tins and then flip them on to cooling racks.
Make the Blueberry Compote:
- Add the tūrutu tio (frozen blueberries), huka one (caster sugar) and wai rēmana (lemon juice) to a frying pan.
- Set it over medium to high heat and simmer for around 3 minutes until the sugar is dissolved. Don't squash the fruit as it is cooking, the whole tūrutu (blueberries) look beautiful in the cake.
- Add the puehu kānga (cornflour) and wai (water) in to a small cup. Stir it together until a paste forms and then add it to the fruit.
- Cook it for a minute or so and then remove it from the heat. Pour it straight in to a sieve and strain off the juice.
- Keep the fruit for decorating the keke (cake) and reserve the juice for drizzling over the cake slices when serving.
Make the Stable Whipped Cream:
- Make one quantity of my stable whipped cream recipe.
- If you don't want to make the stable cream, feel free to remove the marscapone from this recipe. Increase the kirīmi (cream) to 500 ml and use the same amount of puehu huka (icing sugar) and wanira (vanilla). Whip it all together until stiff peaks are achieved and use it like that.
Decorate the Pistachio and Blueberry Sponge:
- Place one of the keke kōpungapunga (sponge cakes) on to a plate or cake stand.
- Add a couple of tablespoons of kirīmi tāwhiuwhiu (whipped cream) on to the top and spread it around.
- Pipe some of the kirīmi (cream) around the edge to create a border or use a spoon to create the border with the kirīmi (cream).
- Add half the tiamu tūrutu (blueberry compote) in to the centre and add half of the tūrutu māota (fresh blueberries).
- Add the second keke (cake) on top. Repeat the same decoration process and finish it off with a grating of kiri rēmana (lemon zest) and raupua putiputi (flower petals).
Serve the Pistachio and Blueberry Sponge:
- Serve it immediately.Cut it in to slices and drizzle the extra juice from the blueberry compote over the top of each slice.
Storage Instructions:
- This keke (cake) can be refrigerated for up to 8 hours from the time you decorate it. If it has been refrigerated for longer than two hours, remove it from the fridge 30 minutes before serving.
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