Pistachio cake with Peaches

Method

• 1)

  Using a handheld or stand mixer with a paddle or whisk attachment, beat the mascarpone with the condensed milk just until creamy.

• 2)

  Add the cream and the rose essence and beat until whipped. Keep covered in the fridge until ready to use.

• 3)

  In a small pot, place the raspberries, the water, the sugar and the lemon juice.

• 4)

  Bring to a boil then simmer until thick and reduced, about 10 minutes.

• 5)

  Strain or blend using a hand held blender until smooth.

• 6)

  The coulis will thicken once cooled.

For the cake

• 1)

  Preheat oven to 180C.

• 2)

  Grease and lime the bottoms of 2 X 8-inch cake pans.

• 3)

  Pulse the pistachios in a food processor until very fine crumbs.

• 4)

  Place in a large bowl with in the flour, corn starch, baking powder, baking soda, sugar and salt. Whisk and keep aside.

• 5)

  Using a handheld or stand mixer with a paddle or whisk attachment, beat the butter with the vanilla and almond extract until smooth and creamy.

• 6)

  Beat in the eggs and the labneh on high speed until combined, for a couple of minutes.

• 7)

  Scrape down the sides and up the bottom of the bowl as needed.

• 8)

  Add the dry mix and the milk in 3 times, alternating between them until fully mixed in.

• 9)

  Pour the batter equally into the pans. Bake for around 21-23 minutes or until the cakes are bouncy and golden.

• 10)

  Test with a toothpick inserted into the center of the cake.

• 11)

  If done, it’ll come out clean. Keep the cakes to cool in the pans placed on a wire rack for about 10min then flip over and un-mould then allow to cool completely before frosting and assembling.