Delia smith's coffee-cardamom pie with pistachio nuts

Name: delia smith's coffee-cardamom pie with pistachio nuts
Cook time: 20 min
Total time: 115 min
Yield: 8
Ingredients: 100 g peeled pistachio nuts; 20 cardamom pods; 115 g self raising flour; 1 tl baking powder; 115 g unsalted butter or margarine; 2 medium sized egg; 145 g cane sugar; 3 el espresso powder; 250 g mascarpone; 2 el semi skimmed milk

Delicious cake with coffee, cardamom and pistachios.

Ingredients

Kitchen Stuff

1 mortar
2 baking paper
2 baking tin (Ø 18 cm x 4 cm high)

Directions

Preheat the oven to 170 ° C.
Divide half of the pistachio nuts over a baking sheet and place in the middle of the oven for about 8 minutes.
Meanwhile, insert 10 cardamom pods into the mortar. Stamp them so that the pods split and put the seeds on a saucer.
Do the same with the remaining 10 pods, but take another saucer.
Throw the pods away and stamp both portions of seeds - keep them separate! - to powder. Finely chop half of the nuts.
Sift the flour and powder over a mixing bowl.
Add the butter, eggs, 115 g sugar, 1 tbsp espresso powder and 1 saucer of cardamom powder and mix in 1 min. To a smooth, creamy mass.
Fold the finely chopped nuts through. Divide the batter over the baking molds.
Smooth the top and place in the middle of the oven for about 25 minutes.
Meanwhile, make the syrup and the topping.
Put 1 tbsp espresso powder, the rest of the cardamom powder and 1 tbsp sugar in a heat-resistant bowl.
Add 25 ml of boiling water and beat for 1 min. Until the coffee and sugar are dissolved.
In a different bowl, whisk together the mascarpone, 1 tbsp espresso powder, the rest of the sugar and milk.
The cakes are cooked when they spring back in the middle when you press them gently with your little finger.
Take them out of the oven, but leave them in the mold. Pierce holes when they are still warm and spread the syrup over both cakes. Allow to cool completely.
Using a palette knife, separate the cakes from the edge. Put them both on an inverted bowl and gently press down the outer ring of the mold.
Grab a cake bowl and use a palette knife to put 1 pie on the dish. Brush with half of the filling.
Then put the other cake on it and brush with the rest of the mixture.
Sprinkle with the rest of the nuts just before serving. Store in a plastic cake box in the refrigerator until use.