Pistachio and Blueberry Sponge - Keke Kōpungapunga Pihitāhio me te Tūrutu
This light and fluffy pistachio sponge cake is filled with whipped cream and a simple blueberry and lemon compote. It really is a true flavour sensation.
Servings 12 Slices
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.