Tetris Cake with Macarons
Sweet Potato Fries by Edward Sargent
I’ve had a recipe request for the pistachio cupcakes: they’re super easy to make. This recipe makes 24 muffin sized cupcakes.
You will need: 8oz butter, 8oz sugar, 4oz flour, 4oz ground pistachio, 4 eggs and a teaspoon of baking powder.
Preheat the oven to 180 degrees centigrade. Not sure what that is in farenheit- 365?
If your pistachio is not already ground, use a coffee grinder to blitz a packet of whole, unsalted shelled pistachios. Sieve it, then grind what’s left in the sieve again- that way you’ll have an even texture.
Cream the butter and sugar together, then beat in the eggs as hard as you like. Beat in the ground pistachio, then fold in the flour gently.
Drop a heaped teaspoon and a half into paper cases in a muffin tray. Bake for 12-15 minutes until a skewer comes out clean and they feel firm on top. Transfer to a wire rack to cool.
For the icing, you need a bowl of icing sugar, and as little water as possible to keep the icing very thick. Add water a teaspoon at a time and beat hard until you have a glossy, ultra thick icing. To get a pistachio green, you’ll need green and yellow liquid food colouring. Add tiny dots of each in equal quantities until you get the colour you want. Do not pour directly from the bottle into the icing- that way lies disaster. Pour a little into the bottle caps, and use clean fingers to drop dots onto the icing mix.
Decorate with wafer roses - I got mine online from the Cake Craft Shop website, am sure there’s a US equivalent. Enjoy!
buttery tomato pasta with garlic & basil